

Chicken Chaat Recipe
Tangy, tamarind flavoured shredded chicken recipe by London based chef Hari Ghotra.



INGREDIENTS
<li>Place chicken in a pan and cover with water, add the garlic cloves, salt and place on a gentle heat.</li><li>Cook for about 10 minutes and remove from the water and leave to cool. Retain the water as stock.</li><li>Heat the oil in a pan and add the onions, cook gently until browned.</li><li>Add the green chilli, salt to taste and pour in the tamarind water with a little of the stock water from the chicken.</li><li>Cook gently and let the sauce reduce. Add a little more stock and cook to thicken. After about 5 minutes add both the chilli and mango powders.</li><li>Once the chicken has cooled, shred it using two forks and add to the sauce.</li><li>Stir to coat and leave to cook for a few minutes.</li><li>Remove from the heat and sprinkle in the garam masala and a handful of fresh coriander.</li>
METHOD
- Place chicken in a pan and cover with water, add the garlic cloves, salt and place on a gentle heat.
- Cook for about 10 minutes and remove from the water and leave to cool. Retain the water as stock.
- Heat the oil in a pan and add the onions, cook gently until browned.
- Add the green chilli, salt to taste and pour in the tamarind water with a little of the stock water from the chicken.
- Cook gently and let the sauce reduce. Add a little more stock and cook to thicken. After about 5 minutes add both the chilli and mango powders.
- Once the chicken has cooled, shred it using two forks and add to the sauce.
- Stir to coat and leave to cook for a few minutes.
- Remove from the heat and sprinkle in the garam masala and a handful of fresh coriander.
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