Meal Prep · Indian
Chicken Chatpata
A tangy, spicy, and irresistibly flavorful Indian chicken stir-fry that’s perfect for any meal!
Ingredients
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Step-by-step- Heat oil in a large pan or kadai over medium heat. Add the chopped onions and sauté until golden brown, about 5-7 minutes.
- Stir in the ginger-garlic paste and green chilies (if using). Sauté for another minute until fragrant.
- Add the chopped tomatoes (or puree) and cook until the oil separates from the mixture, about 5-7 minutes, mashing the tomatoes as they cook.
- Lower the heat and add turmeric powder, red chili powder, coriander powder, cumin powder, and black pepper powder. Cook for 1-2 minutes, stirring constantly to prevent burning.
- Add the chicken pieces to the pan and mix well to coat with the masala. Cook for 5-7 minutes until the chicken changes color and is lightly seared.
- Whisk the yogurt well and gradually add it to the chicken mixture, stirring continuously to prevent curdling. Cook for another 5-7 minutes, allowing the chicken to cook through and the gravy to thicken.
- Stir in garam masala, dry mango powder (amchur), chaat masala, and salt to taste. Mix well.
- Add lemon juice and garnish generously with fresh coriander leaves. Serve hot with naan, roti, or rice.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Protein | 35 g |
| Fat | 18 g |
| Carbohydrates | 15 g |
| Fiber | 3 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store leftover Chicken Chatpata in an airtight container in the refrigerator. Ensure it cools completely before storing.
Freezer Up to 2 months
For longer storage, transfer cooled Chicken Chatpata to a freezer-safe container or bag. Thaw overnight in the refrigerator before reheating.
Reheat Stovetop/Microwave
Reheat on the stovetop over medium heat, adding a splash of water if needed, until heated through. Alternatively, microwave in short intervals, stirring occasionally.
Chef’s Corner
- For extra tender chicken, marinate the chicken in a tablespoon of yogurt and a pinch of salt for 30 minutes before cooking.
- Adjust the spice levels by increasing or decreasing red chili powder and green chilies according to your preference.
- Don’t skip the chaat masala and amchur; they are key to the ‘chatpata’ (tangy and spicy) flavor profile.
- Ensure the yogurt is at room temperature and whisked smoothly before adding to the hot pan to prevent it from curdling.
