How to make Tandoori Murg Chaat -

Tandoori chicken mixed with colour peppers, onions and chaat masala – very very tasty

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Boneless Chicken breast (हड्डी रहित चिकन ब्रेस्ट), Hung Yogurt (हंग कर्ड / दही का चक्का )

Cuisine : Indian

Course : Snacks and Starters

For more recipes related to Tandoori Murg Chaat checkout Grilled Chicken Foccacia, Chilli Basil Chicken, Chicken Tikka Burger, Salt And Pepper Chicken . You can also find more Snacks and Starters recipes like Herb Bhujiya - SK Khazana Moong Dhokla Onion Patti Samosa-SK Khazana Meatloaf Muffins

Tandoori Murg Chaat

Tandoori Murg 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 : Moderate

Taste : Tangy

Ingredients for Tandoori Murg Chaat Recipe

  • Boneless Chicken breast skinned 2

  • Hung Yogurt 1 teaspoon

  • Ginger paste 1 teaspoon

  • Garlic paste 1 teaspoon

  • Hung yogurt 1/2 cup

  • Salt to taste

  • Lemon juice 1/2 teaspoon

  • Garam masala powder 1/2 teaspoon

  • Mustard oil 2 teaspoons

  • Butter 2 tablespoons

  • Green capsicum cut into thin strips 1 small

  • Red capsicum cut into thin strips 1/2 small

  • Onion sliced 1 medium

  • Green chillies chopped 2

  • Fresh coriander leaves chopped 2 tablespoons

  • Lemon juice 1 tablespoon

  • Chaat masala 1 teaspoon

  • Raw mango chopped 2 tablespoons

  • Salt to taste


Step 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.

Step 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.

Step 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.

Step 4

Transfer onto a serving plate and serve garnished with the remaining fresh coriander leaves.

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MasterChef Sanjeev Kapoor

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 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.