Tandoori Murgh Chaat | तंदूरी मुर्ग़ चाट | Chicken Chaat | Sanjeev Kapoor Khazana

A mind-blowing chaat with shredded tandoori chicken and veggie juliennes tossed with the classic seasoning of chaat masala and garnish.

TANDOORI MURGH CHAAT

Ingredients

2 boneless chicken breasts
1 teaspoon Kashmiri red chilli powder
1 teaspoon ginger paste
1 teaspoon garlic paste
Salt to taste
1 tablespoon lemon juice
½ teaspoon garam masala powder
5 teaspoons oil
½ cup hung yogurt
1 small green capsicum, cut into thin strips
½ small red capsicum, cut into thin strips
½ small yellow capsicum, cut into thin strips
1 medium onion, sliced
2 green chillies, chopped
1 tablespoon chopped fresh coriander leaves + for garnish
1 tablespoon lemon juice
1 teaspoon chaat masala
½ small raw mango, unpeeled and chopped
Method

1. Make incisions on the chicken breasts with a sharp knife.
2. Mix together Kashmiri red chilli powder, ginger paste, garlic paste, salt, lemon juice, garam masala powder, 2 teaspoons oil and hung yogurt in a large bowl. Add chicken and mix well. Keep the bowl in the refrigerator to marinate for 3-4 hours.
3. Preheat oven to 200º C.
4. Thread chicken pieces onto skewers and cook in the preheated oven for 10-12 minutes or until almost done. Baste it with remaining oil and cook for another 4 minutes. Take it out of the oven and allow to cool. Shred chicken pieces and put into a large bowl.
5. Add green, red and yellow capsicum strips, onion, green chillies, coriander leaves, lemon juice, chaat masala, raw mango and salt and toss till well combined.
6. Transfer onto a serving plate and serve garnished with coriander leaves.

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