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Chaat is proof that a snack can behave like a full conversation. It can be crisp, soft, hot, cool, sweet, sour, salty and fiery in the same spoonful. That is why it holds such a special place in Indian cuisine, from street carts and railway platforms to hotel menus, family kitchens and modern tasting menus. The word “chaat” is often linked to the Hindi verb chaatna, meaning “to lick”, which says plenty about the experience. Good chaat should make people chase the last streak

Ingredients For the Marinade: 800 g boneless chicken thighs or breast, cut into large chunks 150 g thick yogurt (Greek or strained) 2 tbsp ginger-garlic paste 2 tbsp lemon juice 2 tbsp vegetable oil or mustard oil 1½ tsp salt (adjust to taste) 2 tsp Kashmiri red chili powder (mild heat, strong color) 1 tsp hot chili powder (optional, for more heat) 1½ tsp ground cumin 1½ tsp ground coriander 1 tsp turmeric powder 1 tsp garam masala ½ tsp crushed dried fenugreek leaves (kasuri