Tandoori Murgh Salad

Name: Tandoori Murgh Salad (Tandoori chicken salad)
Yield: Serves 4
Cuisine: Indian
Ingredients: ½ yellow bell pepper, cut into thin strips; ½ red (bell) pepper, cut into thin strips; ½ teaspoon garam masala (spice mix); 1 tablespoon freshly squeezed lemon juice; 1 green bell pepper, cut into thin strips; 1½ tablespoons vegetable oil; 1 teaspoon fresh garlic paste; 1 teaspoon fresh ginger paste; 1 teaspoon table salt; ½ cup (135 grams) drained plain yogurt (see Note); 1 teaspoon Kashmiri red chile powder or paprika; 2 tablespoons chopped fresh cilantro; ½ small green mango, peeled and chopped (optional); 1 teaspoon chaat masala (spice mix for chaat; Salt to taste; 2 green chiles, stemmed and chopped; 1 onion, sliced; 2 (5-ounce/150-gram) boneless, skinless chicken breasts

Tandoori chicken salad

Preparation info

Serves
4

Difficulty
Medium

Appears in

How to Cook Indian

By Sanjeev Kapoor

Published 2011

About

This dish (also considered a chaat) is a tangy mixture of grilled marinated chicken with colorful peppers. This is a great way to use leftover tandoori chicken, and makes a delightful light lunch.

Ingredients

2 (5-ounce/150-gram) boneless, skinless chicken breasts

Asia
India
Lunch
Gluten-free
Leftovers

Method

With a sharp knife, make incisions in the chicken breasts and set aside.
Put the chile powder, ginger paste, garlic paste, yogurt, salt, lemon juice, garam masala, and 2 teaspoons of the oil in a large bowl, and stir well. Add the chicken and stir well so that all the pieces are well covered with the mixture. Cover the bowl and place it in the refrigerat