Chicken chaat masala

A tasty dish from which our fundraising iniative takes its name.


  • 1 shallot (finely chopped)
  • 3 tsp garlic and ginger paste
  • 3 tsp curry powder
  • 3 tsp chaat masala
  • 1 tsp garam masala
  • 2 medium chicken breasts (cut into strips)
  • 2 or 3 medium tomatoes (diced)
  • 65g tinned chickpeas (drained)
  • ½ cucumber (peeled and diced)
  • Fresh coriander (optional)
  • Lime juice


  • Fry shallot in a good amount of oil on a medium heat until soft and translucent.
  • Add garlic and ginger paste, dry spices and a pinch of salt. Mix into shallots. This should form a sticky, slightly powdery mixture.
  • Add chicken and fry for 5-10 minutes until cooked through. Let the spice mixture coat the chicken.
  • Add a little water and mix into a sauce. Be sure not to make it too thin – it should coat the chicken nicely.
  • Add the tomato and cook for a few minutes, letting the juices add to your curry sauce.
  • Add the chickpeas and cucumber and heat through for about a minute.
  • Serve with rice and garnish with fresh coriander (if you like it) and a drizzle of lime juice.