Chicken Tikka Chaat

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Washington Post


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2 pounds boneless, skinless chicken breast halves (visible fat removed), cut into 1 1/2-inch pieces

2-inch piece peeled ginger root, minced (1 tablespoon)

1 tablespoon minced garlic

1/2 cup nonfat or low-fat plain yogurt

1 tablespoon red chili powder

Freshly squeezed juice from 1/2 lemon (2 tablespoons)

1 teaspoon garam masala (Indian spice blend)

1 tablespoon vegetable oil


2 tablespoons store-bought or homemade tamarind chutney (see headnote)

1 tablespoon roasted cumin powder (see headnote)

1/2 teaspoon black salt (kala namak) (see headnote)

1/2 teaspoon red chili powder

1 medium red onion, finely chopped (1 cup)

Freshly squeezed juice from 1/4 lemon (1 teaspoon)

Leaves from 5 sprigs cilantro, finely chopped, for garnish

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