Chicken Chaat

• clarified butter↗2 tbsp tbsp

  or vegetable oil

• chicken thighs4 boneless, skinless

  cut into bite-sized pieces

• onion↗1

  finely chopped

• garlic clove↗1 large

  chopped

• green chilies↗2

  finely chopped

• tamarind paste↗4 tbsp tbsp
• garam masala↗1 tbsp tbsp
• chaat masala↗2 tsp tsp
• tomato1 large

  finely chopped

• cucumber↗¼

  finely chopped

• coriander↗small handful

  finely chopped

• green onion↗1

  finely chopped

• lemon wedges↗

  for serving

Step-by-step instructions

1. 1

   Heat half the oil in a large wok or skillet over high heat. Add the chicken and cook for 5‑6 minutes until browned on all sides. At this stage the chicken does not need to be fully cooked. Transfer to a plate using a slotted spoon and set aside.

2. 2

   Pour the remaining oil into the pan and reduce heat to medium. Add the onion and sauté for 2‑3 minutes, then add the garlic and green chilies. Cook another 7‑9 minutes until the onion becomes soft and translucent. Return the chicken to the pan, add tamarind paste, garam masala and chaat masala. Season and stir well to coat. Cover and cook for 5 minutes, or until the chicken is done.

3. 3

   Remove from heat and let cool for 2 minutes, then add the tomato and cucumber. Garnish with cilantro and green onion, and serve with lemon wedges on the side for squeezing.