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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 mins
Cook Time 30 mins
Total Time 50 mins
Course Snack
Cuisine Indian
Servings 2

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

Instructions
 

For the edible baskets (katoris)

  • Mix the flours with salt, vegetable oil and carom seeds
  • Knead into a stiff dough by adding water gradually
  • Using a rolling pin, roll out small discs from the dough
  • Stick the discs on individual cups of an inverted and greased muffin tray
  • Pinch the sides so that the discs stick well on to the cups
  • 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
  • Remove and set aside to cool

For the chicken tikka

  • Marinate the chicken pieces with salt, mustard oil, red chilli powder, garam masala, yoghurt, ginger-garlic paste and lime juice for an hour
  • Heat a griddle pan and roast the chicken until well done
  • Remove and set aside to cool

For the spicy green chutney

  • Grind together the coriander and mint leaves with chillies, garlic cloves, ginger pieces, lime juice, chaat masala and salt
  • Use water as required to make a smooth fine paste

For the sweet & tangy chutney

  • Grind together the dates, tamarind pulp, pink salt, sugar, dry red chillies and cumin seeds
  • Use water as required to make a smooth fine paste

Assembling the chaat

  • Start with filling the katoris with the chicken tikka
  • Top this with the two chutneys - sweet-tangy & spicy
  • Layer this with chopped onions, tomatoes and chillies
  • Sprinkle some pink salt and chaat masala
  • 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
Keyword Chicken tikka, Chicken tikka katori chaat, katori chaat