Shredded tandoori chicken stir-fried and flavoured with real
Indian spices
Tandoori
chicken 1
Chaat masala 5
gm/ 1 tsp
Coriander
leaves, chopped 5 gm/ 1 tsp
Cooking oil 5
ml/ 1 tsp
Garam masala a
pinch
Ginger-garlic
paste 5 gm/ 1 tsp
Ginger
juliennes 5 gm/ 1 tsp
Green chilli,
slit 1
Lemon juice 15
ml/1 tbs
Onion rings 60
gm/ 1/4 cup
Red chilli
powder a pinch
Salt to taste
Tomatoes,
chopped 25 gm/5 tsp
Shred
the tandoori chicken. In a frying pan heat the oil and sauté
onion rings. Add ginger-garlic paste and slit green chilli.
Add the shredded chicken, salt, chaat masala, red chilli
powder, garam masala and chopped coriander. Stir-fry on
medium flame. Add lemon juice and chopped tomatoes. Fry for
a few more minutes.
Time: Preparation: 20 minutes plus time to roast the
chicken, if tandoori chicken is not available. Cooking: 10
minutes
To
Serve: Garnish with ginger juliennes and serve hot with
any Indian bread and fresh salad.
