Chicken Tikka Chaat
"There is plenty of heat and bite in this dish. Tamarind chutney is available in the refrigerated section of Indian markets, or you can make your own (see related recipe); roasted cumin powder and black salt (kala namak) are available at those markets as well. Serve with naan or basmati rice...."
INGREDIENTS
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2 pounds boneless, skinless chicken breast halves (visible fat removed), cut into 1 1/2-inch pieces
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2-inch piece peeled ginger root, minced (1 tablespoon)
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1 tablespoon minced garlic
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1/2 cup nonfat or low-fat plain yogurt
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1 tablespoon red chili powder
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Freshly squeezed juice from 1/2 lemon (2 tablespoons)
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1 teaspoon garam masala (indian spice blend)
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1 tablespoon vegetable oil
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Salt
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2 tablespoons store-bought or homemade tamarind chutney (see headnote)
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1 tablespoon roasted cumin powder (see headnote)
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1/2 teaspoon black salt (kala namak) (see headnote)
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1/2 teaspoon red chili powder
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1 medium red onion, finely chopped (1 cup)
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Freshly squeezed juice from 1/4 lemon (1 teaspoon)
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Leaves from 5 sprigs cilantro, finely chopped, for garnish
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