Chicken Chaat Puri

Chicken Chaat Puri is a modern British recipe (from British Indian Restaurants) for a classic starter of fried chicken pieces in a spiced tomato base with chilli that's traditionally served on a balloon bread (puri) base. The full recipe is presented here and I hope you enjoy this classic British version of: Chicken Chaat Puri.

prep time

10 minutes

cook time

20 minutes

Total Time:

30 minutes

Serves:

Rating:

Tags : BIR Curries Chilli Recipes Spice Recipes Chicken Recipes British Recipes

This is the recipe for the classic British Indian Restaurant (BIR) chicken chaat that’s typically served on puris as a starter.

Ingredients:

500g of Boneless Chicken Breast (about 3 Breast), cubed
1 bag of Self Raising Flour
2 tbsp Vegetable Oil
2 small Onions, chopped
2 green finger Chillies, finely chopped
1 tbsp Garlic/Ginger paste
2 Fresh Tomatoes, chopped
1 tbsp Tamarind Sauce
1/2 tsp Turmeric Powder
1/2 tsp Salt
1/2 tsp Chaat Masala
1/2 tsp Kashmiri Red Chilli Powder
1 tsp Mild Curry Powder
1 tsp Cumin Seeds

To Garnish:
1 handful Coriander (cilantro), roughly chopped
½ Cucumber, diced
½ Onion, sliced thinly
1 Fresh Tomatoes, diced
2 tbsp Yoghurt
1 Lemon, Sliced

Method:

Place a wok or curry pan over medium-high heat. Add the vegetable oil and when hot use to fry the cumin seeds for 90 seconds.

Now add the onion and stir to combine. Cook for about 5 minutes until the onions become golden brown then add all the ground spices. Stir well to combine and cook for about 40 seconds before adding the chopped tomatoes. Cook for 1 minute then add the chicken.

Stir fry to combine, cover the pan with a lid and cook for 5 minutes. Add in the tamarind sauce and stir to combine then add 125ml (1/2 cup) boiling water. Add the chopped chillies and stir well to mix everything together.

Cover the pan and cook everything down for 5 minutes.

Scatter over some of the coriander then turn into a bowl. Serve with fresh home-made puris, lemon slices and a salad made of the coriander, cucumber, onion and tomatoes tossed with 2 tbsp yoghurt.