Tibetan Chicken Shapta Recipe (with veg alternative) - How to make Shapta with gravy for Tingmo

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu provides a plant-based option, while chicken thighs are often less expensive.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake, while tamari is gluten-free.

cooking oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier with a higher smoke point, while canola is cost-effective.

black pepper

🥗Healthier: white pepper

💰Cheaper: black peppercorns

White pepper offers a different flavor profile, while black peppercorns can be ground fresh.

Heat half a cup of oil in a saucepan until it bubbles up

Add diced onions and sauté for about 1 minute

Add split green chilies and sauté until onions become a little translucent

Add diced capsicum and sauté for about 2 minutes

Add diced chicken to the mixture

Season with 2 teaspoons of salt and mix well

Add 2 tablespoons of soy sauce

Pour in half a liter of chicken stock and 1 cup of water, or 750 ml of water instead

Bring the mixture to a boil

Stir in a slurry made of 4 tablespoons of water and 1 tablespoon of corn flour to thicken the gravy

If the gravy does not thicken, let it boil once more and check consistency

If still too thin, add another slurry made of 2 tablespoons of corn flour and 4 tablespoons of water

Once thickened, add diced tomatoes and switch off the heat, allowing the residual heat to cook the tomatoes slightly

Cooking Techniques

Equipment Needed

Spice Level:

Allergens