Tandoori Murgh Chaat Recipe - A quick and delicious chaat - a must try.

This is an exclusive website recipe.

Main Ingredients : Boneless chicken breasts , Kashmiri red chilli powder

Cuisine : Delhi

Course : Starter

Tandoori Murgh Chaat

Tandoori Murgh Chaat Recipe - How to make A quick and delicious chaat -a must try.


Prep Time : 3.30-4 hour

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy


  • Boneless chicken breasts skinned2

  • Kashmiri red chilli powder 1 teaspoon

  • Ginger paste 1 teaspoon

  • Garlic paste 1 teaspoon

  • Hung yogurt 1/2 cups

  • Salt to taste

  • Lemon juice 1 tablespoon

  • Garam masala powder 1/2 teaspoon

  • Olive oil 2 1/2 tablespoons

  • Green capsicum seeded thin strips 1

  • Red capsicum seeded thin strips 1/2

  • Yellow capsicum seeded thin strips 1/2

  • Onion sliced 1 medium

  • Green chillies chopped 2

  • Fresh coriander leaves chopped 2 tablespoons

  • Lemon juice 1 tablespoon

  • Chaat masala 1 tablespoon

  • Raw mango chopped(optional) 1/2 small


Step 1

Make incisions with a sharp knife on the chicken breasts and set aside. Combine Kashmiri red chilli powder, ginger paste, garlic paste, hung yogurt, salt, lemon juice, garam masala powder and two teaspoons olive oil well. Apply this mixture to the chicken pieces and leave to marinate for three to four hours preferably in a refrigerator. Preheat oven to 200ºC/400ºF/Gas Mark 6.

Step 2

Thread the chicken pieces onto skewers and cook in the preheated oven or in a moderately hot tandoor (clay oven) for ten to twelve minutes or until almost done. Baste it with the remaining olive oil and cook for another four minutes. When cool, shred chicken pieces and set aside.

Step 3

In a large bowl combine shredded chicken, green, red and yellow capsicum strips, onion, green chillies, half the coriander leaves, lemon juice, chaat masala, raw mango (if using) and salt and toss to mix well. Transfer onto a serving plate and serve garnished with the remaining coriander leaves.

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