How to make Tandoori Murgh Chaat - A quick and delicious chaat - a must try.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Boneless Chicken (हड्डी रहित चिकन), Kashmiri red Chilli Powder (काशमीरी लाल मिर्च पावडर)

Cuisine : Indian

Course : Snacks and Starters

Tandoori Murgh Chaat Recipe Card

Tandoori Murgh Chaat

Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

For more recipes related to Tandoori Murgh Chaat checkout Chicken 65, Grilled Chicken Foccacia, Chilli Basil Chicken, Chicken Tikka Burger . You can also find more Snacks and Starters recipes like Vegetable Frankies, Veg Peshawari Kababs, Salli par Eedu, Mexican Nachos.

Prep Time : 3.30-4 hour

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Tangy

Ingredients for Tandoori Murgh Chaat Recipe

  • Boneless Chicken skinned 2

  • Kashmiri red Chilli Powder 1 teaspoon

  • Ginger paste 1 teaspoon

  • Garlic paste 1 teaspoon

  • Hung yogurt 1/2 cups

  • Salt to taste

  • Lemon juice 1 tablespoon

  • Garam masala powder 1/2 teaspoon

  • Olive oil 2 1/2 tablespoons

  • Green capsicum seeded thin strips 1

  • Red capsicum seeded thin strips 1/2

  • Yellow capsicum seeded thin strips 1/2

  • Onion sliced 1 medium

  • Green chillies chopped 2

  • Fresh coriander leaves chopped 2 tablespoons

  • Lemon juice 1 tablespoon

  • Chaat masala 1 tablespoon

  • Raw mango chopped(optional) 1/2 small


Step 1

Make incisions with a sharp knife on the chicken breasts and set aside. Combine Kashmiri red chilli powder, ginger paste, garlic paste, hung yogurt, salt, lemon juice, garam masala powder and two teaspoons olive oil well. Apply this mixture to the chicken pieces and leave to marinate for three to four hours preferably in a refrigerator. Preheat oven to 200ºC/400ºF/Gas Mark 6.

Step 2

Thread the chicken pieces onto skewers and cook in the preheated oven or in a moderately hot tandoor (clay oven) for ten to twelve minutes or until almost done. Baste it with the remaining olive oil and cook for another four minutes. When cool, shred chicken pieces and set aside.

Step 3

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 (if using) and salt and toss to mix well. Transfer onto a serving plate and serve garnished with the remaining coriander leaves.