Chicken with Chaat Masala

This is a very easy recipe and so I turn to it over and over again. The Indian seasoning, Chaat Masala, is one of my favorite seasoning mixtures. The Shan brand of Chaat Masala that I buy at our local Indo-Pak store contains: “salt, red chili, paprika, corriander, cinnamon, ginger, aniseed, long black pepper, cumin, green cardamom, black pepper, clove, mace, green mango, carom, citric acid, asafetida.”

While you may not be able to get this exact brand of chaat masala, you will probably be able to find one like it at an Indian or Pakistani market or an Asian supermarket, if you have one in your area.

Of course, you could also make your own chaat masala. Here’s a good recipe for making chaat masala at home.

Ingredients

Extra virgin olive oil
Skinless, boneless chicken thighs
Chaat Masala
Turmeric

Freshly ground black pepper
White balsamic vinegar
Chopped fresh cilantro

Directions

Add olive oil to lightly coat the bottom of a non-stick skillet (which should be flawless so no  bits and pieces of the non-stick coating get into the food). Heat the skillet over medium heat. When the oil is hot, add the chicken thighs with the shiny, smooth side down. Generously sprinkle the chicken in the pan with the chaat masala, turmeric, and black pepper – to taste.  Honestly, you don’t need exact measurements for this; just use your good judgment and experiment.

Let the chicken cook (shiny side down) until it’s slightly browned on the bottom. Using tongs, turn the chicken over so it will cook on the other side — the side with the seasonings.

When the chicken is cooked through, turn it over again so that the first side cooks in the seasoned oil that’s in the pan. Cook for about 20 seconds.

Remove the chicken from the pan and turn the heat to low. Pour a little white balsamic vinegar (this is a slightly sweet, not-too-acid-tasting vinegar) into the pan stir it around. (This “deglazes” the pan.) Pour the vinegar and pan juice mixture over the chicken.

Garnish with chopped fresh cilantro.

Note: Aside from serving Chicken with Chaat Masala hot off the stove, it’s great cold in a salad. Recently I served a salad made of hearts of romaine lettuce,  baby arugula, chunks of fresh mango, slices of avocado, tossed with a simple olive oil and vinegar dressing and then topped with cut-up pieces of cold Chicken with Chaat Masala.  It was a big hit!

Enjoy and be healthy!

~Leni

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One thought on “Chicken with Chaat Masala

  1. If you saw this post when I first put it up about 12 hours ago, you will notice that I changed the recipe slightly since then – with the addition of white balsamic vinegar and the omission of lemon wedges. The balsamic vinegar adds a very nice slightly tangy quality to the recipe. I like it better than serving the chicken with lemon wedges. But if lemon is all you have on hand, that’s OK. See the note in the recipe for how you might try lemon juice and little agave nectar instead of white balsamic vinegar.
    Also, as soon as I have the time, I’ll update the post “Why Turmeric” which requires new page numbers for the references since the second edition of Dr. Servan-Schreiber’s book, Anti-Cancer, has now been published.
    Well, a blog is a work in progress! Thanks for your patience!
    ~Leni

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