Bit Spicy

Singapore-inspired spices

Chaat Masala

from 3.90
Chaat-Masala-Potatoes-01 2665x1500.jpg

Chaat Masala

from 3.90

(heat 3/10)

A simple fresh blend which is ideal for chicken and potatoes. Use 1tbsp for 4 servings.

Serves: 8-10

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(heat 3/10)

A simple fresh blend which is ideal for chicken and potatoes. Use 1tbsp for 4 servings.

Serves: 8-10

 

Spice Mix Ingredients: cumin seeds, amchur powder, black salt, fennel seeds, garam masala (includes coriander seeds, green cardamom seeds, cloves, fenugreek seeds, mustard seeds, poppy seeds, black pepper, turmeric, ginger), asafoetida, chilli flakes, cayenne.

Allergens: see ingredients in bold

Ingredients:

  • 4 chicken breasts, cut into bite-sized pieces

  • 1 tbsp chaat masala

  • 2 tbsp vegetable oil

  • 2 cloves garlic, crushed

Recipe:

  1. Mix the chaat masala with the oil and garlic and marinade the chicken for a few hours.

  2. Thread onto skewers and grill or barbque for a few minutes until cooked, turning regularly.

  3. Serve with lemon wedges and a crisp salad.

Cook's Notes:

  • 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.