Serve this zingy dish with hot Chapatis (Indian flatbread) or Parathas (pan-fried Indian flatbread). For a great light lunch option, put 3 tbsps of Chatpata Chicken on a Chapati or Paratha, add lettuce and make into a roll!
Ingredients:
- 1 full medium-sized (roughly 750-800 gms) chicken
- 1 tbsp garlic paste
- 1 tbsp ginger paste
- 2 medium sized onions chopped very fine
- Salt to taste
- 3 tbsps vegetable/ canola/ sunflower cooking oil
- 2 large potatoes, cut into 10 cubes each
- 1/2 cup very finely chopped fresh coriander leaves
- 1/2 cup very finely chopped fresh mint leaves
- 1 tsp cumin seeds, lightly roasted till aromatic
- 1/2 tsp raw mango powder (amchur)
- 1/2 tsp kala namak (black rock salt)
- 2 green chillies chopped very fine
- 1/2 tsp freshly ground black pepper
- 1/2 tsp coriander powder
- Juice of 1 lime/ lemon
- 2 tbsps salad oil of your choice
- 2 tbsps chopped fresh coriander to garnish
Preparation:
- Put the chicken, ginger and garlic pastes, 1 finely chopped onion and salt to taste, in a large, deep pot. Add 3/4 liter of water to this and stir to mix all ingredients well.
- Set up to boil on high heat. When the liquid comes to a boil, reduce heat to simmer and cook till chicken is tender.
- Cool the chicken and remove from stock. Remove from bone and shred into pieces (not too small).
- While the chicken is cooking: Heat the cooking oil in a frying pan and shallow fry the diced potatoes till tender and golden. Drain and keep on paper towels to remove excess oil.
- Put the coriander and mint leaves, cumin seeds, mango powder, kala namak, green chillies, black pepper, coriander powder and lemon juice into a mixing bowl. Add the salad oil now and blend ingredients well with a spoon.
- Put the chicken pieces and fried potatoes into a large serving bowl. Pour the above mixture over them and mix well. Add salt to taste if required. Garnish with chopped coriander leaves and serve with hot Chapatis or Parathas.
