Serves: 4
Total Calories: 582

2 to 2 1/2 pounds (1 recipe) Grilled Tandoori Chicken
1 teaspoon cumin seeds, dry-roasted and coarsely ground
__Dry-Roasting Spices ..........Click the Edit tab and select this entry to learn more.
1 teaspoon Chaat Masala (or store-bought), or to taste
1 large tomato, cut into 1/2-inch pieces
2 to 3 small seedless cucumbers, such as Armenian or Japanese, cut into 1/2-inch pieces
6 to 8 scallion, white parts only, thinly sliced
1/4 cup finely chopped fresh cilantro, including soft stems
1 1/2 tablespoons vegetable oil
1 piece peeled fresh ginger (1-inch), cut into thin matchsticks
1 to 2 fresh green chili pepper, such as serrano, minced with seeds
2 tablespoons minced fresh mint leaves
2 to 3 tablespoons fresh lemon juice or lime juice

1. Prepare the tandoori chicken, then pull the meat off the bone and shred it. Prepare the cumin seeds and the chaat masala. In a serving bowl, mix the shredded chicken, tomato, cucumbers, scallions, and cilantro.

2. Heat the oil in a small nonstick saucepan over medium-high heat and cook the ginger, stirring, until golden, about 3 minutes. Mix in the green chili peppers and mint and stir about 1 minute. Then add the lemon juice and chaat masala and stir a few seconds. Add to the chicken and mix well. Taste and adjust the seasonings. Sprinkle with the roasted cumin and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 582
Calories from Fat: 148

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