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Ingredients:
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/ ¼ cup 
Red chilli powder a pinch 
Salt to taste 
Tomatoes, chopped 25 gm/5 tsp
 
Method:
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.