Street Style Chicken Masala

Street food is something I genuinely miss being here in Kuwait. There’s something about street food that always leaves you wanting more, drooling. Be it good chaat or yummy kebabs, they are yum-mazing!

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The recipe I’m sharing today really has no name. But the flavors that I’ve tried getting in reminds me so much of the street food we get back in Mumbai, India, and hence calling it the “Street Style Chicken Masala“.

This is one of those recipes that I can happily put together, blindfolded, and is one of the first few things I cooked while I started my cooking journey. It’s that simple to make. Something I cook often and leaves us licking our fingers every single time I make it.

I generally adjust the spices as I make it and you could do the same. Will be sharing a rough measurement of the ingredients so you get a better idea 🙂

INGREDIENTS:

For the marination:

2 Chicken Breasts cubed

2 tsp Papaya paste/ Meat tenderizer (Optional)

120 ml Yoghurt

1 tbsp Ginger Garlic paste

2 green chilies

1 tsp Chaat masala

1 tsp Red chili powder

1 tsp Red chili flakes

1/2 tsp Garam masala powder

1/2 tsp Coriander powder

1/4 tsp Cumin powder

1/2 tsp Pepper powder

A handful of Mint leaves

1/4 bunch Coriander leaves

Juice of one lime

Salt to taste

For the gravy:

Oil+ghee to fry

1 Onion sliced

1 Maggi Chicken cube

Garnish:

Finely chopped onion

Finely chopped green chilies (optional)

Coriander leaves

Note:

*Chicken with bone can also be used

*Adjust the spices according to your palate.

*Lime juice can be substituted with vinegar.

*Adjust the consistency of the gravy as per your liking.

METHOD:

Blend all the ingredients mentioned in the list for marination and pour over chicken. Marinate for 30 minutes or longer.

 

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In a nonstick pot, heat oil and ghee, fry onions till brown. (You can even air fry them if you want to make it oil-free).Add the chicken cube and combine it well. Add the chicken with all of the marinade and cook till you reach the desired consistency of the gravy you need.

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You can either cook till you get a thick masala (what I like) or leave it to a curry-like consistency. Garnish with onions, green chilies, and coriander leaves. Top with some lime juice for a tangier taste.

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Serve with roti or as a side to your favorite rice dish 🙂

 

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