Tandoori Murg Chaat

Ingredients list for Tandoori Murg Chaat

• 2 Boneless Chicken breast skinned
• 1 teaspoon Hung Yogurt
• 1 teaspoon Ginger paste
• 1 teaspoon Garlic paste
• 1/2 cup Hung yogurt
• to taste Salt
• 1/2 teaspoon Lemon juice
• 1/2 teaspoon Garam masala powder
• 2 teaspoons Mustard oil
• 2 tablespoons Butter
• 1 small Green capsicum cut into thin strips
• 1/2 small Red capsicum cut into thin strips

Method

1. Make incisions with a sharp knife on the chicken pieces and set aside. Combine Kashmiri red chilli powder, ginger paste, garlic paste, hung yogurt, salt, lemon juice, garam masala powder and mustard oil well.
2. Apply this mixture to the chicken pieces and leave to marinate for three to four hours preferably in the refrigerator. If using an oven, preheat it to 200ºC. Thread the chicken pieces onto skewers and cook in the preheated oven at 200ºC or in a moderately hot tandoor for ten to twelve minutes or until almost done.
3. Baste it with butter and cook for another four minutes. When cool shred chicken pieces and set aside. 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 and salt and toss to mix well.
4. Transfer onto a serving plate and serve garnished with the remaining fresh coriander leaves.

Nutrition Info