Smoked Chicken Chaat Recipes

CHICKEN CHAAT

Steps:

• Heat the oil in a frying pan over high heat. When it begins to bubble, add the chopped onions.
• Stir the onion around in the oil for a couple of minutes until soft and translucent.
• Add the garlic and ginger paste and give it all another good stir.
• Spoon in the curry powder, chilli powder and chaat masala followed by the tomato puree.
• This should sizzle when it hits the pan. When it does, add half of the base curry sauce.
• Allow this to bubble for a minute or so, only stirring if the sauce begins to stick to the pan.
• Add the chicken pieces and the rest of the base sauce.
• To finish, stir in the cucumber, capsicum, chickpeas and tomato wedges. Add salt to taste and sprinke with the garam masala.

SMOKED CHICKEN CHAAT RECIPE

Steps:

• Wash chicken. Pat dry. Cut into 1/2 strips and then into squares. Rub 1/2 tsp salt, pepper and red chilli flakes on it.
• 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 otherwise the chicken will stick to the pan.
• Fry for 3-4 minutes without stirring much till chicken turns whitish and light golden from all sides. Remove chicken from heat when cooked.
• Mix chicken, veggies, pineapple and coriander. Serve in a platter along with some roasted almonds (optional) along with the toppings of your choice.

CHICKEN CHAAT RECIPE

Steps:

• Heat half of the oil in a large frying pan over a high heat.
• Fry the chicken pieces until browned on all sides. Remove from the pan and set aside.
• Lower the heat and add the remainder of the oil to the frying pan.
• Gently fry the onion and green chillies until softened and translucent, which would take about 5 minutes.
• Add the cooked chicken to the onions, along with the tamarind paste, garam masala and chaat masala.
• Stir fry for another 3 minutes or until the chicken is cooked through.
• Switch off the heat, add the tomato and cucumber, then season to taste.
• Garnish with cilantro and serve immediately. Enjoy!

SMOKED WHOLE CHICKEN

Steps:

• Preheat a smoker to 250 degrees F (120 degrees C).
• Combine paprika, chili powder, cayenne, black pepper, thyme, garlic powder, onion powder, and salt in a large mixing bowl and mix completely with a fork until well combined.
• Spatchcock the chicken by placing chicken, breast side down, on a work surface. Starting at the tail end, cut along both sides of backbone with kitchen shears. Remove backbone. Grabbing hold of both sides of the chicken, open it like a book. Turn breast side up. Push down on each side of breast with your hands until you hear it crack. Flatten. Rub with the seasoning blend.
• Smoke until an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 140 degrees F (60 degrees C), about 3 1/2 hours. Turn up the heat to 350 to 400 degrees F (175 to 200 degrees C) and get direct heat on the skin to finish out with an internal temperature of 160 degrees F (71 degrees C).
• Remove from heat, cover in foil, and allow to rest until the internal temperature reaches 165 degrees F (74 degrees C), about 10 minutes. Cut and serve.