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.
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