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Tandoori Murgh Salad

Tandoori Murgh Salad Recipe

  • 2 (5-ounce/150-gram) boneless, skinless chicken breasts
  • 1 teaspoon Kashmiri red chile powder or paprika
  • 1 teaspoon fresh ginger paste
  • 1 teaspoon fresh garlic paste
  • ½ cup (135 grams) drained plain yogurt (see Notes)
  • 1 teaspoon table salt
  • ½ teaspoon garam masala
  • 1½ tablespoons vegetable oil
  • 1 green bell pepper, cut into thin strips
  • ½ red bell pepper, cut into thin strips
  • ½ yellow bell pepper, cut into thin strips
  • 1 onion, sliced
  • 2 green chiles, stemmed and chopped
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon chaat masala
  • ½ small green mango, peeled and chopped (optional)
  • Salt to taste
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 201kcal (10%)
Total Fat 9g (13%)
Saturated Fat 2g (8%)
Cholesterol 52mg (17%)
Total Carbohydrate 13g
Dietary Fiber 2g
Sugars 8g
Protein 18g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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