Tandoori Murgh Salad

Ingredients

• 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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