Tandoori Chicken Chaat by Zarnak Sidhwa

Ingredients:

• Boneless chicken breasts 2
• Kashmiri red chili powder 1 tsp
• Ginger paste 1 tsp
• Garlic paste 1 tsp
• Hung yogurt 1/2 cup
• Salt to taste
• Lemon juice 1 tbsp
• All spice powder 1/2 tsp
• Oil 2-1/2 tbsp
• Green capsicum thin strips 1
• Onion sliced 1
• Green chilies chopped 2
• Coriander leaves chopped 2 tbsp
• Lemon juice 1 tbsp
• Chaat masala 1 tbsp
• Raw mango chopped 1/2 small

Method:

1. Combine Kashmiri red chilli powder, ginger paste, garlic paste, hung yogurt, salt, lemon juice, all spice powder and 2 tsp oil well.
2. Apply this mixture to chicken pieces and leave to marinate for 3 to 4 hours preferably in a refrigerator.
3. Cook in  few tbsp of oil till done.
4. When cool, shred chicken pieces and set aside.
5. In bowl combine shredded chicken, capsicum strips, onion, green chillies, half coriander leaves, lemon juice, chaat masala, raw mango (if using) and salt and toss to mix well.
6. Transfer onto a serving plate and serve garnished with remaining coriander leaves.