This deliciously charred Chicken Chaat is the perfect addition to your Indian Fakeaway Feast! Served alongside homemade Spiced Onions, Chicken Pakora and Pakora Sauce, you'll be saving lots of money on takeaway!
And just to clarify, I'm fully away that 'Chicken Chaat' typically refers to Chicken Tikka style chicken chunks served in a tangy, spicy sauce or chutney and garnished with fresh chopped onions, cucumber and coriander.
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But in Glasgow, Scotland - if you go to an Indian Takeaway and order Chicken Chaat, then this is what you're getting. So that's what I wanted to recreate. So for those of you looking for a recipe like this, I hope you enjoy it.
Ingredients For Chicken Chaat
Chicken: typically Chicken Wings for Chicken Chaat, although I have seen drumsticks being used as well. They need to be skinless, so you either need to prepare them as such or buy them that way. And trying to find skinless chicken wings was not easy. So I opted to prepare, but it is a faff. So I'd potentially recommend just buying Chicken Drumsticks instead, as it's easier to remove the skin from them.
Aromatics: ginger paste, garlic paste
Spices and Seasoning: garam masala, chilli powder, salt
Curry Paste: I use Tikka Paste, as I typically have it in my cupboard, but any curry-style paste (Indian inspired) will do.
Lemon Juice - essential for softening the chicken, lime juice would also work
Red Food Colouring - optional for the vibrant red colour
How To Make Chicken Chaat
Prepare the chicken wings: cut off the wing tip (the 3rd pointy joint of the chicken wing - you can retain these and use in a stock etc.) and then remove the skin from the remaining 2 joint section with the meat.
Add all ingredients for the marinade into the bowl and whisk to combine
Add chicken wings, and stir through the marinade - leave for 15 minutes at room temperature.
To cook Chicken Chaat: either airfry at 200C for 10 minutes or oven bake at 220C for 12-14 minutes.
Other Indian Takeaway Favourites:
If you want to create an Indian Fakeaway Feast at home to go with your homemade Chicken Chaat, then why not make:
Chicken Pakora with either Pink Pakora Sauce or Chilli Sauce
South Indian Garlic Chicken Curry
or my super quick and easy Chicken Curry?
Let me know if you have any other favourites below.
Chicken Chaat (Takeaway Style)
Ingredients
- 500 g chicken wings skinless - see Note 1
- 2 tablespoon lemon juice
- 1 teaspoon garlic paste
- 1 teaspoon ginger paste
- 1 teaspoon salt
- 1 teaspoon chilli powder
- 1 teaspoon garam masala
- 60 g greek yogurt
- 1 teaspoon red food colouring
- 1 tablespoon tikka / tandoori / balti paste See Note 2
Instructions
- Prepare the 500 g chicken wings by cutting off the tips (the 3rd pointy joint of the chicken wing) and removing the skin (if you have to) - photo step by step below (see Note 3).
- Add all ingredients for the marinade (2 tablespoon lemon juice, 1 teaspoon garlic paste, 1 teaspoon ginger paste, 1 teaspoon salt, 1 teaspoon chilli powder, 1 teaspoon garam masala, 60 g greek yogurt, 1 teaspoon red food colouring) into the bowl and whisk to combine.
- Add prepared chicken wings, stir through the marinade, then leave for 15 minutes at room temperature
- To Cook: either air fry at 200C for 10 minutes (this results in the better aesthetic with the slight charring) or alternatively, oven bake at 220C for 12-14 minutes.
Notes
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