Chicken Tikka Chaat with Puri
Marinated in spiced yoghurt, Kashmiri chillies, and garlic, then roasted over roaring tandoor charcoal embers with charred edges.
Ingredients
- • 1-4 Puri / Poori / Puris
- • 2 tablespoons Vegetable Oil
- • 1/4 medium onion Brown/White Onion
- • 2 teaspoons Garlic Paste
- • 1 teaspoon Ginger Paste
- • 1/2 teaspoon Fenugreek Leaves (Kasoori Methi)
- • 1 tablespoon Tomato Paste
- • 1 tablespoon Mix Powder / Curry Powder
- • 1 teaspoon Chilli Powder
- • 1/4 teaspoon Tandoori Masala Powder
- • 6-8 pieces Chicken Tikka
- • 2" cored and large cubed Cucumber
- • 1 large cubed Sliced Tomato
- • 1/2 teaspoon Chaat Masala
- • 100ml Curry Base
Preparation Steps
If you are having this on Puri then get those made first. They only take 15 mins from start to finish and can be placed on to absorbent paper to drain whilst you cook this chaat masala
heat the oil and onions on a medium heat until they start to become golden
add in the garlic and ginger paste and stir for 30 seconds
add in the fenugreek leaves and tomato paste and stir for 30 seconds
sprinkle over the spice mix, chilli powder and tandoori powder and cook out for a couple of minutes until the oil separates
add in the tikka pieces, cucumber, tomato, chaat masala and base and stir through well
allow to cook on high for around 2-3 minutes until the tikka is heated through and the sauce is a thick consistency
serve on top of your fresh puri