Smoked Chicken Chaat is an interesting chicken recipe with a spicy Indian touch

Time: 50 minutes


  • 3 pieces chicken breasts
  • 5 pinches salt
  • 2 tablespoon chopped coriander leaves
  • 1 medium onion
  • 1/2 small capsicum ( green pepper)
  • 1/4 teaspoon red chilli powder
  • 300 gm paneer
  • 5 tablespoon olive oil pomace
  • 1/4 teaspoon thymol seeds
  • 6 pieces mushroom
  • 2 slices pineapple
  • For Marination
  • 4 chilli flakes as required
  • 1 tablespoon lemon juice
  • 1/4 teaspoon black salt
  • 1 teaspoon chaat masala
  • 2 tablespoon garlic
  • 1/2 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon cumin powder


  • Wash chicken. Pat dry. Cut into 1/2 strips and then into squares. Rub 1/2 tsp salt, pepper and red chilli flakes on
  • it.
  • Place a small steel bowl or a katori in a kadhai with a lid. Put the chicken around the empty steel katori. Place
  • the coal pieces on the naked flame for 5-7 minutes, till they turn grey and red hot at the edges.
  • Pour some olive oil on the coal and cover immediately to trap the smoke. Leave covered for 10 minutes for the
  • chicken to acquire a smoky flavour. You can smoke the paneer also in the same way.
  • Marinate onion, capsicums and mushrooms in lemon juice, salt, pepper, chaat masala, cumin powder and
  • crushed garlic. Do not marinate pineapple.
  • To serve, heat 2 tbsp olive oil in a pan. Add thymol seeds and wait for it to crackle. Add the marinated
  • vegetables and pan fry without stirring much to get that charred, blackened look. Add pineapple and cook for
  • 2-3 minutes.
  • While the veggies are being cooked, heat 2 tbsp olive oil in another pan. Add grated garlic and stir. And then
  • mix in smoked chicken. Cook on medium heat, stirring continuously oth
  • Mix chicken, veggies, pineapple and coriander. Serve in a platter along with some roasted almonds (optional)
  • along with the toppings of your choice.