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| Main ingredients | Boneless chicken breasts, Kashmiri red chilli powder, Ginger paste, Garlic paste, Lemon juice, Garam masala powder, Hung yogurt, Green capsicum, Red capsicum, Yellow capsicum, Onion, Green chillies, Fresh coriander leaves, Chaat masala, Raw mango |
| Cuisine | North Indian |
| Course | Snack |
| Prep time | 3-4 hours |
| Cook time | 15-20 minutes |
| Serve | 4 |
| Taste | Tangy |
| Level of cooking | Easy |
| Others | Non vegetarian |
Ingredients
- 2 boneless chicken breasts
- 1 teaspoon Kashmiri red chilli powder
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- Salt to taste
- 2 tablespoons 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 teaspoon chaat masala
- ½ small raw mango, unpeeled and chopped
Method
- Make incisions on the chicken breasts with a sharp knife.
- Mix together Kashmiri red chilli powder, ginger paste, garlic paste, salt, 1 tablespoon 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.
- Preheat oven to 200º C.
- 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.
- Add green, red and yellow capsicum strips, onion, green chillies, coriander leaves, remaining lemon juice, chaat masala, raw mango and salt and toss till well combined.
- Transfer into individual serving bowls and serve garnished with coriander leaves.
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