Tandoori murg chaat

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Old 17-Aug-2010
Tandoori murg chaat

Tandoori chicken mixed with colour peppers, onions and chaat masala very very tasty
Preparation Time : 3-4 hours
Cooking Time : 25-30 minutes
Servings : 4
Boneless chicken breasts , skinned2

Kashmiri red chilli powder 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

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

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. 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 200C. Thread the chicken pieces onto skewers and cook in the preheated oven at 200C or in a moderately hot tandoor for ten to twelve minutes or until almost done. 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. Transfer onto a serving plate and serve garnished with the remaining fresh coriander leaves.

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