Sunday, April 4, 2010

Cuisine: Jason's Original Chicken Chaat Masala

I bought this fabulous cookbook called Chilis to Chutneys< by Neelam Batra. It showcases dishes and recipes with Indian flavors that are accessible to a Western palate. I love, love, love Indian food. It has a kick and uses such different aromas and spices. I was excited to experiment with her recipes and discover ones of my own.

Along the way, I created this. It wasn't anywhere in her cookbook, but it is inspired by her. It tastes like a curry you would find in a restaurant. And while it has many steps to make it, it is fairly easy. I made this in an electric wok as part of The Kitchenless Cook. And it was the hit of the party.

4 TBSP corn starch or tapioca flour
2 tsp chaat masala (you can substitute garam masala if that is all you can find)
2 chicken breasts, sliced into long thin strips2-3 TBSP oil
4 dried red chili peppers
1 bunch green onions, sliced thinly lengthwise including green part
2 serrano peppers or jalapenos, seeded and diced
1 can garbanzo beans, drained and rinsed
1 can diced tomatoes
4 curry leaves
2-3 inch piece of ginger, peeled and minced
1 3/4 cups water
chaat masala, to taste
salt, to taste

Mix the corn starch and chaat masala together ensuring it is evenly mixed. Dip the chicken into the mixture making sure it gets completely covered. Set aside on a plate or in a bowl.

Heat the oil in an electric wok on high heat. Add the dried chili peppers to the oil and cook stirring constantly until the peppers turn dark. Add the chicken in batches and fry until cooked (about 6 minutes). Drain chicken on a paper towel.

In the same oil used for frying with the heat still on high, add the green onions and serrano pepper or jalapeno. Fry for about 5 minutes.

Add garbanzo beans and the whole can of diced tomatoes including juice. Bring to a boil. Add curry leaves and ginger. Boil for about 5 minutes. Add chicken pieces. Add water making sure liquid covers chicken. Reduce heat to simmer. Cook for about 30 to 40 minutes with cover on making sure to stir occasionally.

Turn off heat and let cool for about 10 minutes. Serve with cardamom rice.