Chicken Tikka Chaat 4.000

Mark Gail/The Washington Post

Jan 12, 2011

There is plenty of heat and bite in this dish.

Tamarind chutney is available in the refrigerated section of Indian markets, or you can make your own (see related recipe); roasted cumin powder and black salt (kala namak) are available at those markets as well.

Serve with naan or basmati rice.

Servings: 4
  • For the chicken tikka
  • 2 pounds boneless, skinless chicken breast halves (visible fat removed), cut into 1 1/2-inch pieces
  • 2-inch piece peeled ginger root, minced (1 tablespoon)
  • 1 tablespoon minced garlic
  • 1/2 cup nonfat or low-fat plain yogurt
  • 1 tablespoon red chili powder
  • Freshly squeezed juice from 1/2 lemon (2 tablespoons)
  • 1 teaspoon garam masala (indian spice blend)
  • 1 tablespoon vegetable oil
  • Salt
  • For the chaat
  • 2 tablespoons store-bought or homemade tamarind chutney (see headnote)
  • 1 tablespoon roasted cumin powder (see headnote)
  • 1/2 teaspoon black salt (kala namak) (see headnote)
  • 1/2 teaspoon red chili powder
  • 1 medium red onion, finely chopped (1 cup)
  • Freshly squeezed juice from 1/4 lemon (1 teaspoon)
  • Leaves from 5 sprigs cilantro, finely chopped, for garnish

Related Recipes


For the chicken tikka: Place the chicken in a 1-gallon resealable plastic food storage bag.

Combine the ginger and garlic in a blender and puree to form a paste; add to the chicken, along with the yogurt, chili powder, lemon juice, garam masala, oil and salt to taste. Seal the bag and massage to coat the chicken pieces evenly. Refrigerate for no more than 2 hours.

Preheat the oven to 350 degrees. Line a baking sheet with aluminum foil.

Spread the marinated chicken pieces on the baking sheet; discard any excess marinade. Roast for 20 minutes or until the chicken is cooked through; let cool, then cut or shred into smaller pieces (as needed) and place in a serving bowl.

For the chaat: Add the chutney, roasted cumin powder, black salt and red chili powder to the chicken, then add the red onion and lemon juice; mix well.

Top with the chopped cilantro. Serve at room temperature, or cover and refrigerate until chilled or for up to 1 day.

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Recipe Source

From chef Vikram Sunderam of Rasika in downtown Washington.

Tested by Bonnie S. Benwick.

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