2 Chicken breasts, large, boiled, cubed, washed
1 Tomato, small, pulp removed, cubed
1/2 Capsicum (Shimla mirch), deseeded, cut into small cubes
2 Spring onions without the greens, tender, cut into rings
1 tsp (2 g) Chaat masala
1/2 tsp (1 g) Black salt (kala namak)
1/4 tsp Powdered sugar
Salt and black pepper (kali mircti) to taste
1 Juice of lemon (nimbu)
1 Tomato, small, pulp removed, cubed
1/2 Capsicum (Shimla mirch), deseeded, cut into small cubes
2 Spring onions without the greens, tender, cut into rings
1 tsp (2 g) Chaat masala
1/2 tsp (1 g) Black salt (kala namak)
1/4 tsp Powdered sugar
Salt and black pepper (kali mircti) to taste
1 Juice of lemon (nimbu)
method
1. Boil the chicken with 1/4 tsp salt and 1/2 cup water till tender or pressure cook to give a whistle.
2. Mix the chicken and the vegetables in a bowl. Sprinkle all the dry ingredients.
3. Add lemon juice and toss well.
4. Cover and refrigerate till chilled.
5. Serve on a bed of lettuce or cabbage.
Note: If the chaat is not covered, the chicken will harden.
2. Mix the chicken and the vegetables in a bowl. Sprinkle all the dry ingredients.
3. Add lemon juice and toss well.
4. Cover and refrigerate till chilled.
5. Serve on a bed of lettuce or cabbage.
Note: If the chaat is not covered, the chicken will harden.
serving amount
serves: 4
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