How to make Tandoori Murgh Chaat -
A quick and delicious chaat - a must try.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Boneless Chicken (हड्डी रहित चिकन), Kashmiri red Chilli Powder (काशमीरी लाल मिर्च पावडर)
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Tandoori Murgh Chaat checkout Chicken 65, Grilled Chicken Foccacia, Chilli Basil Chicken, Chicken Tikka Burger . You can also find more Snacks and Starters recipes like Grilled Garlic Pepper Prawns Beer Batter Fried Bombay Duck Parsi Style Mutton Kababs Aloo Ki Tikki - Grill Pan
Tandoori Murgh Chaat Recipe Card
Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.
Prep Time : 3.30-4 hour
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Tangy
Ingredients for Tandoori Murgh Chaat Recipe
Boneless Chicken skinned 2
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
Method
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.
Nutrition Info
Calories : 834 Kcal
Carbohydrates : 31.3 gm
Protein : 72.8 gm
Fat : 46.5 gm
Other : Vitamin C- 222.7mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
