Chicken Chatpata. (Vansh A. Gupta/Siliconeer)

Think Chicken can’t be green? Think again. Chef Sanjay Patel shows how you can make a chaat appetizer from, yes you read it right, chicken. 


2 tbsp. vegetable oil

6 to 8 boneless chicken breasts, hammered thin and cut into cubes

½ cup cilantro, chopped

½ cup cilantro, liquified 

¼ cup mint, chopped

1 cup spring onions, chopped

4 green chilies, whole

4 garlic cloves, julienned

1 tsp. fresh ginger, julienned

½ cup plain yogurt

½ tsp. chili powder

salt to taste

¼ cup sliced cherry tomato


Heat vegetable oil in a deep pan. Add chicken and fry for 1 to 2 minutes until slightly browned but not cooked through.

Add cilantro, liquified cilantro, mint, spring onions, green chilies, garlic cloves, ginger, yogurt, chili powder, and salt; mix well.

Cover the pan and cook on medium-low heat for 10 to 15 minutes or until dry. Remove the lid and continue to cook the chicken on high heat for 2 to 3 minutes until oil is released from the sides. Then stir in sliced cherry tomato and serve.