Garlic chicken chaat (Lasan anna murghi nu chaat) from Made in India, Cooked in Britain: Recipes from an Indian Family Kitchen (page 93) by Meera Sodha

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Date and tamarind chutney (Ambli kajur ni chatni); Sweet and hot tomato chutney (Tamatar nu chatni); Mint and yoghurt chutney (Fodina anna dahi nu chatni)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • jenmacgregor18 on May 23, 2023

    This is an excellent salad. The salad, the chicken, and the dressing are fantastic. It's juicy, crunchy, slightly sweet, savory, and a little spicy. I used boneless skinless chicken thighs. I subbed chayote for cucumber, reduced the sugar to 1 tsp, and used one medium whole jalapeno. My limes were on the small side, so I used a whole one.

  • mamacrumbcake on August 26, 2019

    Only made the chicken—delicious and super, super, easy. Make it once and you’ll be able to make it by heart forever. I did get a nice crispy skin on my chicken. It makes a good amount of scrumptious pan juices, so make some rice to go along with it. The juices are garlicky with a hint of heat—I used the full amount of crushed red pepper. This is good, deeply flavorful home cooking and very well-suited for busy weeknights.

  • julesamomof2 on April 01, 2019

    This is one of those dishes that feels like more than the sum of its parts. Each component - the chicken, the salad - is pretty straightforward and not what comes to mind when I think of traditional Indian food. The chaat masala in the dressing brought it all together and the salad was nice and light. I didn't have papadums but I did have freshly made garlic naan my local Indian market. The whole dish was delicious.

  • clcorbi on July 18, 2017

    Another amazing recipe from this book. Can't believe I hadn't tried it yet! We used a mix of drumsticks and chicken thighs. Next time I'd go ahead and use boneless skinless ones, because with this cooking method the skin isn't going to get crispy anyway. I will note our chicken threw off a lot more liquid than shown in the cookbook picture--after all, there is oil, butter, and chicken juices brewing in the covered pan. I might want to do a quick, uncovered sear on the chicken before serving to help this issue next time. We didn't have papadums so I just served crackers on the side, and while inauthentic, it was nice to have a crunchy bite. The salad part of this recipe is phenomenal. The chaat masala works perfectly here. I would consider making the salad on its own, or upping the dressing a bit and mixing in leftover shredded chicken. That'd make an amazing leftovers lunch. This will be repeated!

  • TrishaCP on May 31, 2016

    Possibly my new favorite recipe from this book (and there are plenty to choose from). The salad portion really makes this dish. It is perfectly balanced (I decreased the salt), and tastes so good with the garlicky chicken (I used boneless, skinless, thighs). Will be repeated frequently this summer.

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