Amita’s Spiced Chicken Salad
Chicken – Big 1 & 1/2 inch pieces to be carved from the boiled chicken with which the stock was prepared
Red Bell.Pepper – 1, diced into 1- 1 & 1/2 inch pieces
Yellow bell Pepper – 1, diced into 1- 1 & 1/2 inch pieces
Onion – 1, diced into 1- 1 & 1/2 inch pieces
Soya Sauce+ Vinegar+ Olive oil – Just enough to add colour and Taste
Garam Masala to be ground fresh:
Cinnamon, Cloves, Cumin Seeds, Black Peppercorn – whole+ Cardamom Black – 25 gms each (should be freshly roasted on a tava, and ground coarsely immediately)
Salt / Pepper to taste
Ghee – 2tbsps
How to make the Spiced Chicken Salad
Chop all the ingredients and keep in in separate bowls.
Heat the pan, add the oil when smoked, add the coarsely ground spices, soya sauce+ vinegar . and gently fold in the chicken pieces one by one over a low flame. Add salt/ and pepper to give the necessary taste.
Remove from the fire. Allow it to cool.
Just before serving:
Add the veg, fold in gently. along with the dash of olive oil.
Serve immediately along with the almond & chicken soup otherwise it will lose its crispy style.
This can be served with the Chicken Soup and garlic bread