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
- 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.