Chicken Chaat
Ingredients| 8 oz boneless chicken breast |
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In a pot, boil the chicken in a small amount of seasoned water. When
cooked, cut into 1/2-inch cubes.
In a bowl, completely dissolve the brown sugar into the prepared
tamarind pulp.
In a large bowl, combine the chicken, tamarind mixture, cumin, garam
masala, chili powder, onion, lettuce, and lemon juice. Mix well.
Season with salt. Let sit 10 to 15 minutes. Refrigerate. Garnish with
lemon wedges and cilantro. Serve cold. Makes 4 to 6 servings.
* NOTE: Tamarind pulp is obtained from 2 to 3 ounces of compressed
bricks of tamarind. It is available at Asian and Indian markets.
To prepare, break off a piece about 1-inch wide by the length of the
brick. Soak in 1 cup of very hot water to soften. Strain through a
non-metallic strainer with large holes. Mash through the strainer
with the back of a spoon to get all the pulp. Discard the remainder.
Recipe: Shiva Indian Restaurant, 2514 Times Blvd, Houston Texas
Servings: 4
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