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22 November 2013,15:06 by

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Serves :

Preparation Time :
15 minutes

Cooking Time :
45 minutes

Preparation Method :

  • Combine the chilli powder, ginger and garlic pastes, yogurt, salt, garam masala, half of the lemon juice and half of the oil in a bowl.
  • Add the diced chicken and mix well. Marinate for 4 hours, refrigerated.
  • Preheat the oven to 2000C/4000F/gas mark 6. Alternatively, preheat a tandoor.
  • Thread the chicken pieces on to skewers and cook in the preheated oven (or a moderately hot tandoor), 1 for 10-15 minutes, or until almost done. 
  • Brush the chicken with the remaining oil and cook for another 4 minutes. Set aside to cool. Remove the chicken from the skewers.
  • In a large bowl, combine the chicken tikkas with the diced peppers, onion, chillies, chaat masala, half the coriander, the remaining lemon juice and the mango, and toss well.
  • Transfer to a serving dish and serve garnished with the remaining coriander.


  • 1 teaspoon Kashmiri red chilli powder 
  • 1 teaspoon minced ginger
  • 1 teaspoon minced garlic
  • 100 grams low-fat yogurt 
  • Salt to taste
  • ½ teaspoon garam masala powder
  • 2 tablespoons lemon juice
  • 50 ml IDHAYAM Sesame oil
  • 300 grams boneless chicken breasts, diced and cubed 
  • 1 small green pepper, seeded and diced 
  • 1 small red pepper, seeded and diced 
  • 1 small yellow pepper, seeded and diced
  • 1 medium-size onion, sliced
  • 2 green chillies, chopped
  • 1 teaspoon chaat masala 
  • 2 tablespoons chopped fresh coriander leaves 
  • ½ small green mango, chopped

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