Tandoori Murgh Chaat
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Ingredients
| Boneless chicken breasts, skin removed | 2 nos (150gms each) |
| Kashmiri chilli powder | 1 tsp |
| Ginger paste | 1 tsp |
| Garlic paste | 1 tsp |
| Drained yogurt | ½ cup |
| Salt | To taste |
| Lemon juice | 1 tbsp |
| Garam masala powder | ½ tsp |
| Mustard oil | 2 tsps |
| Butter | 2 tbsps |
| Green capsicum, cut into thin strips | 1 small |
| Red capsicum, cut into thin strips | ½ piece |
| Yellow capsicum, cut into thin strips | ½ piece |
| Onion, sliced | 1 medium |
| Green chilles, chopped | 2 nos |
| Fresh coriander, chopped | 2 tbsps |
| Method |
| 1. Make incisions with a sharp knife on the chicken breasts and set aside. |
| 2. Combine chilli powder, ginger paste, garlic paste, drained yogurt, salt, lemon juice, garam masala powder and mustard oil. Spread this mixture over the chicken breasts and leave to marinate for three to four hours, preferably in a refrigerator. |
| 3. Preheat the oven to 200ºC/400ºC/ Gas Mark 6. Thread the chicken onto skewers and cook for ten to twelve minutes, or until almost tender. Baste chicken with butter and cook for another four minutes. |
| 4. Remove from heat and shred chicken when cool. |
| 5. In a large bowl, combine shredded chicken, green, red and yellow capsicums, onion, green chillies, half the fresh coriander, lemon juice, chaat masala, green mango and salt. Toss well to mix. |
| 6. Transfer to a serving plate and serve, garnished with the remaining fresh coriander |
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