A simple fresh blend which is ideal for chicken and potatoes. Use 1tbsp for 4 servings.
- 4 chicken breasts, cut into bite-sized pieces
- 1 tbsp chaat masala
- 2 tbsp vegetable oil
- 2 cloves garlic, crushed
- Mix the chaat masala with the oil and garlic and marinade the chicken for a few hours.
- Thread onto skewers and grill or barbque for a few minutes until cooked, turning regularly.
- Serve with lemon wedges and a crisp salad.
This is delicious with potatoes. Peel and boil 500g/1lb potatoes till just ready, then cut into small cubes. Toss in 1-2 tbsp oil and stir in 1 tbsp chaat. Place in an oven-proof dish and cook for about 40 minutes: using a medium-high heat will make them crispy, perfect for a barbeque accompaniment; a lower temperature will infuse the potatoes with a gentle spicy flavour, perfect for serving with South Asian curries.