About the Dish
Dry Chicken Chatpata Kebab is a mouthwatering, zesty dish that combines the best of grilled chicken and bold Indian spices. Imagine succulent, tender pieces of boneless chicken marinated in a blend of yogurt, aromatic spices, and tangy lemon juice. As the chicken sizzles on the grill or pan, it absorbs all the rich flavors of garam masala, cumin, and coriander, while the slightly smoky charred edges add depth to each bite.
What sets this kebab apart is its chatpata twist. The term “chatpata” refers to a flavor profile that’s both tangy and spicy, often incorporating ingredients like chaat masala, which adds a delightful zing. Once the chicken is cooked to perfection, it’s topped with a creamy, smooth layer of mayonnaise mixed with more chaat masala, adding a burst of rich, cooling texture with just the right amount of tanginess.
Recipe
Ingredients
Directions to make
For the Chicken Marinade
- Boneless chicken (preferably thighs) – 500 grams, cut into bite-sized pieces
- Yogurt – 3 tbsp
- Ginger-garlic paste – 1 tbsp
- Lemon juice – 1 tbsp
- Red chili powder – 1 tsp
- Turmeric powder – 1/2 tsp
- Garam masala – 1 tsp
- Cumin powder – 1/2 tsp
- Coriander powder – 1/2 tsp
- Chat masala – 1 tsp
- Salt – to taste
- Kasuri methi (dried fenugreek leaves) – 1 tsp (optional)
- Fresh coriander leaves – 2 tbsp, chopped
- Oil – 2 tbsp (for cooking)
- Mayonnaise – 3-4 tbsp
- Chaat masala – 1 tsp
- Fresh coriander leaves – chopped, for garnish
- Lemon wedges – for serving (optional)
Step 1: Marinate the Chicken
- In a mixing bowl, combine yogurt, ginger-garlic paste, lemon juice, red chili powder, turmeric powder, garam masala, cumin powder, coriander powder, chat masala, and salt.
- Mix everything well to form a smooth marinade.
- Add the chicken pieces to the marinade, making sure the pieces are evenly coated with the spice mix.
- Cover the bowl and let the chicken marinate for at least 1 hour (or overnight in the fridge for deeper flavor).
- Heat 2 tbsp of oil in a grill pan or regular pan over medium heat.
- Once the oil is hot, add the marinated chicken pieces to the pan in batches, ensuring the pieces aren’t overcrowded.
- Cook the chicken for 5-7 minutes on each side until they turn golden brown and slightly charred. This will give the chicken a smoky flavor.
- If using a grill, cook on medium-high heat for 15-20 minutes, turning occasionally, until the chicken is fully cooked and crispy on the edges.
- In a small bowl, mix the mayonnaise with chaat masala. Stir until the mixture is smooth and well combined.
- You can adjust the amount of chaat masala based on your preference for tanginess and spice.
- Once the chicken is cooked, transfer it to a serving platter.
- Drizzle the mayonnaise and chaat masala mixture generously over the chicken pieces, coating them nicely with the creamy topping.
- Garnish the kebabs with fresh coriander leaves for added freshness and a pop of color.
- Sprinkle some extra chaat masala on top, if desired, for a tangy kick.
- Serve with lemon wedges on the side for a fresh citrusy finish.
