Chooza Chaat
A vibrant and tangy chicken salad tossed with flame-roasted sweet peppers, garlic, and fresh lemon. Charred skin lends a rich smokiness that pairs cleanly with crunchy nuts and shredded grilled meat.
Finishing spice
1.4 gTossed into the salad (step 3)Everything else
Method
- Char the peppers directly over an open gas flame, rotating so the skins blister evenly without scorching bitter. Alternatively, halve and seed the peppers, then cook under a preheated high grill (broiler) for 8–10 minutes until blackened and blistered.
- Transfer the roasted peppers to a plastic bag, seal tightly, and let steam for 10 minutes. Once cool enough to handle, peel away the skins, remove any remaining seeds, and slice the flesh into bite-sized strips or squares.
- In a large bowl, combine the sliced peppers, 200 g grilled chicken, 9–12 g garlic, 5.1 g lemon juice, 2.2 g olive oil, 1 tsp chaat masala, salt to taste, and the finishing spice. Toss thoroughly until everything is evenly coated.
- Scatter 4 tbsp walnuts over the top to garnish and serve.
Don't have something?
Bell pepperUse the same weight; any colour works. Slightly less sweet if green.
Yellow bell pepperUse the same weight; similar sweetness and texture, only colour changes.
TomatoUse the same weight; it is softer and more acidic, so reduce other souring agents. Good for body, not crunch.
- Red bell pepper
Use the same weight and cook the same way. It is sweeter and turns the dish red rather than yellow.
Green bell pepperUse the same weight. It is grassier and slightly bitter, so add a pinch of sugar and cook 1–2 minutes longer.
CourgetteUse the same weight; halve and deseed if large, and add 3–4 minutes later as it releases water. Texture will be softer.
- Bell pepper
Use the same weight, deseeded and diced; colour may change but flavour is similar.
- Red bell pepper
Use the same weight; sweeter and more colourful.
- Yellow bell pepper
Use the same weight; milder and sweeter.
Boneless chicken breastUse the same weight; it is the same cut without the skin, so cook exactly as directed.
Skinless boneless chickenUse the same weight; cut to the same size and cook as directed. It may include mixed white and dark meat, so it stays juicier.
Boneless chicken thighUse the same weight; it is juicier and needs 3–5 minutes longer simmering. Reduce oil slightly if the sauce looks fatty.
Garlic pasteUse equal weight. Fry gently in oil or ghee with the ginger; incorporates smoothly into curries without visible minced bits.
Garlic powderUse 15% to 20% of the weight (about 1 g for every 5 to 6 g fresh cloves). Whisk into sauces; gives a savoury, toasted garlic flavour without raw pungency.
ShallotUse 1.5 times the weight, very finely minced. Sauté until golden; provides savoury allium sweetness, though it lacks garlic's pungent sulphur bite.
Lime juiceUse equal volume or weight; delivers almost identical sharp acidity with a faintly more aromatic, bitter-edged profile.
Dried mango powderUse 25% of the weight (about 1 g amchoor for 4 g juice); provides clean fruity tartness without thinning the sauce.
White vinegarUse 75% of the volume; gives direct sourness without any citrus floral fragrance.
Peanut oilUse equal weight. Provides a high smoke point with mild flavour, well suited for sautéeing spices.
Vegetable oilUse equal weight. Neutral in flavour, making it a reliable all-round substitute for general frying and tempering.
Coarsely ground black pepperUse 75% of the weight. Add midway through simmering; spreads heat evenly through the dish instead of delivering isolated bursts.
Ground black pepperUse 50% of the weight. Stir in near the end of cooking; significantly darkens light gravies and provides an immediate, sharp bite.
Mustard powderUse half the weight and mix with an equal weight of water; let stand 5 minutes. 1 g powder plus 1 g water makes about 2 g paste.
Mustard seedUse half the weight; soak in water 30 minutes and grind to a paste, adding water as needed. 1 g seed makes about 2 g paste.
Wholegrain mustardUse the same weight; it contains vinegar and sugar, so reduce other vinegar or lemon and salt slightly. Milder and chunkier.
AlmondUse the same weight; toast lightly. It is milder and less bitter.
Cashew nutUse the same weight; chop or grind. It is softer and sweeter.
PeanutUse the same weight; roast and rub off skins. It has a stronger flavour.
Similar dishes
- Same: Murgh Kali Mirch shares chicken, garlic, black peppercorn, and lemon juice with this dish.
- Different: Murgh Kali Mirch is a curry made with chicken on the bone, onion, ginger, white peppercorn, bird’s eye chilli, ground coriander, coriander leaves, and vegetable oil, while this dish is a salad with bell peppers, walnuts, olive oil, and mustard paste.
- Same: Both dishes feature chicken seasoned with garlic, black pepper, and lemon juice.
- Different: Kali Mirch ka Murg is a cooked curry prepared with onions, ginger paste, and vegetable oil rather than a grilled salad tossed with bell peppers and olive oil.
- Same: Kandhari Murgh Tikka and this dish both use skinless boneless chicken breast and a tangy souring agent, and both rely on grilling or charring for flavour.
- Different: Kandhari Murgh Tikka marinates the chicken in Greek yoghurt, pomegranate molasses, garlic, ginger, chickpea flour, Kashmiri chilli powder, garam masala and dried pomegranate seeds, then grills it with melted butter, while this dish uses bell peppers, walnuts, mustard paste, olive oil, black peppercorn and lemon and is served as a shredded chicken salad.
- Same: Sookhe Masale ka Murg also features chicken seasoned with garlic, black peppercorn, and salt.
- Different: Instead of tossing grilled meat with roasted peppers, lemon juice, and olive oil, it simmers chicken pieces with green chillies, chilli powder, and ground coriander before frying them in a large amount of ghee.