Tandoori Chicken Chaat
Servings - 2 - 3
INGREDIENTS
Curd - 160 grams
Oil - 2 tablespoons
Ginger garlic paste - 2 tablespoons
Black pepper - 1/2 teaspoon
Coriander powder - 1 teaspoon
Cumin powder - 1/2 teaspoon
Dry mango powder - 1/2 teaspoon
Black salt - 1/2 teaspoon
Paprika - 2 tablespoons
Garam masala - 1 teaspoon
Salt - 1 teaspoon
Roasted gram flour - 220 grams
Dry fenugreek leaves - 2 tablespoons
Boneless chicken - 560 grams
Water - 250 milliliters
Dry mango powder - 30 grams
Brown sugar - 100 grams
Red chili - 1/2 teaspoon
Cumin powder - 1 teaspoon
Coriander - 15 grams
Mint - 2 tablespoons
Garlic - 6 cloves
Green chili - 3
Lemon juice - 2 tablespoons
Salt - 1 teaspoon
Peanuts - 2 tablespoons
Curd - 40 grams
Water - 2 tablespoons
Oil - 40 milliliters
Charcoal
Oil - 1 teaspoon
Curd - to taste
Prepared green chutney - to taste
Prepared sweet chutney - to taste
Papdi - to taste
Sev - to taste
Pomegranate - to taste
Coriander - to taste
PREPARATION
- In a mixing bowl, add 160 grams curd, 2 tablespoons oil, 2 tablespoons ginger garlic paste, 1/2 teaspoon black pepper, 1 teaspoon coriander powder, 1/2 teaspoon cumin powder, 1/2 teaspoon dry mango powder, 1/2 teaspoon black salt, 2 tablespoons paprika, 1 teaspoon garam masala, 1 teaspoon salt, 220 grams roasted gram flour, 2 tablespoons dry fenugreek leaves and mix it well.
- Add 560 grams boneless chicken and mix it well.
- Marinate for 30 minutes.
- Take a pan, add 250 milliliters water, 30 grams dry mango powder, 100 grams brown sugar and stir continuously until the sugar is fully dissolved.
- Add 1/2 teaspoon red chili, 1 teaspoon cumin powder and mix it well.
- Bring it to a boil again.
- Remove it from heat and allow it to cool.
- In a blender, add 15 grams coriander, 2 tablespoons mint, 6 garlic cloves, 3 green chili, 2 tablespoons lemon juice, 1 teaspoon salt, 2 tablespoons peanuts, 40 grams curd, 2 tablespoons water and blend it into a puree. Keep aside.
- Heat 40 milliliters oil in a grill pan, add the marinated chicken pieces in it.
- Cook until it turns golden brown in color from both sides.
- Remove it from heat and place it on a board.
- Cut it into pieces.
- Shred the chicken with the help of a fork.
- Transfer this into a bowl.
- Place a aluminium foil bowl on it.
- Add a charcoal, 1 teaspoon oil and cover it with plate.
- Cover for about 5 minutes.
- Place it on a serving plate.
- Add the curd, prepared green chutney, prepared sweet chutney on it.
- Garnish with papdi, sev, pomegranate and coriander.
- Serve.
