Chicken Tikka Chaat
•Kashmiri red chilli powder 1 teaspoon
•Ginger,minced 1 teaspoon
•Garlic,minced 1 teaspoon
•Hung curd 100 grams
•Salt 1/2 teaspoon
•Garam masala powder 1/2 teaspoon
•Lemon juice 2 tablespoons
•Olive oil 3 teaspoons
•Boneless chicken breasts,1 inch cubes 2
•Green capsicums,seeded and diced 1
•Red capsicum,seeded and diced 1
•Yellow capsicum,seeded and diced 1
•Onion ,sliced 1 medium
•Green chillies,chopped 2
•Chaat masala 1 teaspoon
•Fresh coriander leaves,chopped 2
•Green mangoes,chopped 1/2
Combine the chilli powder, ginger and garlic pastes, yogurt, salt, garam masala, 1 tablespoon of the lemon juice and 2 teaspoons of the olive oil in a bowl.
Add the diced chicken and mix well. Set aside to marinate for 3–4 hours, preferably in the fridge.
Preheat the oven to 200ºC/400ºF/Gas mark 6. Alternatively, preheat a tandoor.
Thread the chicken pieces on to skewers and cook in the preheated oven (or a moderately hot tandoor), for 10–12 minutes, or until almost done. Baste the chicken with the remaining oil and cook for another 4 minutes. Set aside to cool. Remove the chicken from the skewers.
In a large bowl, combine the chicken tikkas with the diced peppers, onion, chillies, chaat masala, half the coriander, the remaining lemon juice and the mango (if using), and toss well.
Transfer to a serving dish and serve garnished with the remaining coriander.