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
INGREDIENTS
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
METHOD
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 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. 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.
Preparation Time : 3-4 hours
Cooking Time : 25-30 minutes
Servings : 4
INGREDIENTS
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
METHOD
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 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. 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.
