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.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
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.
Click on the image, above to submit to Pinterest.