Smoked Chicken Chaat


Smoked Chicken Chaat is an interesting chicken recipe with a spicy Indian touch. Made with chicken, cottage cheese, mushrooms and onions, this easy recipe has a unique taste. Since the chicken is smoked with olive oil drizzled on live charcoal, the flavour of the meat is unforgettable. You can make this snack recipe more interesting by replacing olive oil with butter or ghee. Since it uses Indian spices, ghee would give it a wonderful aroma. In the making of any kebab type recipe, the proper marination of meat is the most important step. If you want your chicken to have an amazing taste, increase the marination time. Always cut the meat before marination and you can also poke your meat with a fork so that the marination juices seep in. Cook the meat on low heat to allow the juices to be locked, or else your chicken will turn dry and scaly. Always serve your chicken with loads of salad. This not only enhances the look and taste of your platter but also makes the protein in the meat more digestible. Smoked Chicken Chaat can be served as a starter in parties, as an accompaniment with your drinks and also as a filling for your wraps and rolls. Try it!


3 pieces chicken breasts
5 pinches salt
2 tablespoon chopped coriander leaves
1 medium onion
1/2 small capsicum ( green pepper)
1/4 teaspoon red chilli powder
300 gm paneer
5 tablespoon olive oil pomace
1/4 teaspoon thymol seeds
6 pieces mushroom
2 slices pineapple
For Marination
4 chilli flakes as required
1 tablespoon lemon juice
1/4 teaspoon black salt
1 teaspoon chaat masala
2 tablespoon garlic
1/2 teaspoon salt
1 teaspoon black pepper
1 teaspoon cumin powder


  • Wash chicken. Pat dry. Cut into 1/2 strips and then into squares. Rub 1/2 tsp salt, pepper and red chilli flakes on it.
  • Place a small steel bowl or a katori in a kadhai with a lid. Put the chicken around the empty steel katori. Place the coal pieces on the naked flame for 5-7 minutes, till they turn grey and red hot at the edges.
  • Pour some olive oil on the coal and cover immediately to trap the smoke. Leave covered for 10 minutes for the chicken to acquire a smoky flavour. You can smoke the paneer also in the same way.
  • Marinate onion, capsicums and mushrooms in lemon juice, salt, pepper, chaat masala, cumin powder and crushed garlic. Do not marinate pineapple.
  • To serve, heat 2 tbsp olive oil in a pan. Add thymol seeds and wait for it to crackle. Add the marinated vegetables and pan fry without stirring much to get that charred, blackened look. Add pineapple and cook for 2-3 minutes.
  • While the veggies are being cooked, heat 2 tbsp olive oil in another pan. Add grated garlic and stir. And then mix in smoked chicken. Cook on medium heat, stirring continuously otherwise the chicken will stick to the pan.
  • Fry for 3-4 minutes without stirring much till chicken turns whitish and light golden from all sides. Remove chicken from heat when cooked.
  • Mix chicken, veggies, pineapple and coriander. Serve in a platter along with some roasted almonds (optional) along with the toppings of your choice.