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Author Topic: Glasgow chicken chaat  (Read 8739 times)

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Offline DalPuri

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Re: Glasgow chicken chaat
« Reply #10 on: March 09, 2015, 02:37 PM »
Every time I've had it up here, the first flavour that hits me is tandoori masala powder. But that could be from  the marinade coupled with chaat masala.
I'd still vote the former though.
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Offline Naga

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Re: Glasgow chicken chaat
« Reply #11 on: March 09, 2015, 03:11 PM »
Quote from: DalPuri on March 09, 2015, 02:37 PM
...I'd still vote the former though.

+1
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Offline DalPuri

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Re: Glasgow chicken chaat
« Reply #12 on: March 09, 2015, 04:25 PM »
The same I've found with lamb tikka up here. Definitely tandoori masala powder added.
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Online Peripatetic Phil

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Re: Glasgow chicken chaat
« Reply #13 on: March 09, 2015, 05:05 PM »
Just as an aside, chicken cha(a)t was always served as a cold dish in "the good old days" (late 60's/early 70's).  And always accompanied by cucumber slivers.  In my parts of the UK, at least.

* Phil.
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