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Easy chicken tikka chaat in edible baskets

Easy chicken tikka chaat in edible baskets

Healthy, sweet-spicy-tangy roasted chicken bites in wheat flour baskets
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 2
Course: Snack
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

  • 3/4 cup wheat flour
  • 1/4 cup plain flour
  • 1 tsp carom seeds
  • 200 g chicken thighs bite sized pieces
  • 2 tbsp yoghurt
  • 1 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • 1 tsp garam masala
  • 4 tsp lime juice
  • 200 g coriander leaves
  • 100 g mint leaves
  • 1/2 tsp ginger paste
  • 1/2 tsp garlic paste
  • 3-4 cloves garlic
  • 1 inch ginger roughly cut
  • 3-4 tsp chaat masala
  • 100 g dates deseeded and chopped
  • 2 tbsp tamarind pulp
  • 3-4 dry red chilles roasted
  • 2 tsp cumin seeds roasted
  • 1 tsp pink salt
  • 1 medium red onion finely chopped
  • 1 medium tomato finely chopped
  • 2-3 fresh green chillies finely chopped (optional)
  • 1 cup sev (fried gram flour ribbons)
  • 1 tsp vegetable oil
  • 1 tbsp mustard oil
  • sugar to taste
  • salt to taste

Method
 

For the edible baskets (katoris)
  1. Mix the flours with salt, vegetable oil and carom seeds
  2. Knead into a stiff dough by adding water gradually
  3. Using a rolling pin, roll out small discs from the dough
  4. Stick the discs on individual cups of an inverted and greased muffin tray
  5. Pinch the sides so that the discs stick well on to the cups
  6. Bake these in a pre-heated oven at 180 degrees C for 15-18 minutes or until the baskets or katoris are well baked and lightly browned
  7. Remove and set aside to cool
For the chicken tikka
  1. Marinate the chicken pieces with salt, mustard oil, red chilli powder, garam masala, yoghurt, ginger-garlic paste and lime juice for an hour
  2. Heat a griddle pan and roast the chicken until well done
  3. Remove and set aside to cool
For the spicy green chutney
  1. Grind together the coriander and mint leaves with chillies, garlic cloves, ginger pieces, lime juice, chaat masala and salt
  2. Use water as required to make a smooth fine paste
For the sweet & tangy chutney
  1. Grind together the dates, tamarind pulp, pink salt, sugar, dry red chillies and cumin seeds
  2. Use water as required to make a smooth fine paste
Assembling the chaat
  1. Start with filling the katoris with the chicken tikka
  2. Top this with the two chutneys - sweet-tangy & spicy
  3. Layer this with chopped onions, tomatoes and chillies
  4. Sprinkle some pink salt and chaat masala
  5. Add some lime juice and finish off by garnishing these wonderful katoris with sev and chopped coriander leaves!

Notes

  • The amount of chutneys to be added in the final chaat is to taste
  • Cool both - the katoris and the chicken tikka - before you start assembling the final chaat 
  • The chicken pieces can be marinated in vegetable oil too is mustard oil is unavailable or not preferred