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.