Smoked Chicken Chaat is an interesting chicken recipe with a spicy Indian touch. Made with chicken, cottage cheese, mushrooms and onions, this easy recipe has a unique taste. Since the chicken is smoked with olive oil.
3Piece Chicken Breasts
5Table Spoon Olive Oil Pomace
1/ 2 Small Capsicum
1/ 4 Table Spoon Red Chilli Powder
2Table Spoon Chopped Coriander Leaves
1/ 4 Table Spoon Thymol Seeds
1 ----- For Marination -----
2Table Spoon Garlic
1Table Spoon Lemon Juice
1/ 4 Table Spoon Black Salt
1Table Spoon Cumin Powder
4 Chilli Flakes
1/ 2 Tea Spoon Salt
1Tea Spoon Black Pepper
1Tea Spoon Chaat Masala
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 in a kadhai with a lid. Put the chicken around the empty steel bowl. Place the coal pieces on the naked flame for 5-7 minutes, till they turn gray 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 flavor. 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 on a platter along with some roasted almonds (optional) along with the toppings of your choice.
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