Chicken Chaat

Cut the boneless chicken into bite-sized cubes (approximately 2 cm). Pat dry with paper towels to remove excess moisture.

Heat oil in a large skillet or wok over high heat until shimmering. Add the chicken cubes in a single layer and sear for 3-4 minutes without stirring to develop a golden crust.

Flip the chicken pieces and cook for another 3-4 minutes until all sides are golden and the chicken is cooked through (internal temperature should reach 75°C).

Add the chopped onion to the skillet and stir constantly for 2-3 minutes until softened and lightly caramelized.

Sprinkle garam masala powder, red chile powder, and dried mango powder over the chicken and onions. Stir well to coat evenly and cook for 1 minute until fragrant.

Add the chopped green chile, lemon juice, and salt to taste. Toss everything together for 1-2 minutes until well combined.

Remove from heat and garnish generously with fresh chopped green coriander. Transfer to a serving plate while still warm and serve immediately.