Tohan mosdeng or tribal style chicken salad is
the most sought-after Tripuri chicken recipes in North East
India. The chicken can either be fire grilled or boiled and shredded and mixed
with basic ingredients like onions, chilies and coriander leaves. The recipe
is perfect, healthy and goes perfectly with sticky rice or as is. I have used
OTG to grill the chicken as I do not have the provisions to fire grill them.
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| Chicken Salad from Tripura |
INGREDIENTS
1.
Chicken 200 grams
2.
Onion 1 medium sliced
3.
Ginger 1 inch
4.
Fresh chilies 5 to 6
5.
Salt as per taste
6.
Coriander leaves for garnishing
PREPARATION
1.
Marinate the chicken
with salt for 10 minutes then put them in the skewers and
grill them over a fire or oven (at 200 °C)
for 30 to 40 minutes until it completed cook. Now tear it into small bite size
pieces in a large bowl.
2.
Now heat your flat pan, prick your fresh
chilies and roast them for 2 minutes.
3.
Take your mortar, add the roasted
fresh chilies and ginger - pound them together into a rough paste and add them
into the chicken bowl.
4.
Finally add your sliced onions, salt
as per taste and freshly chopped coriander leaves.
5.
Give them a good mix and our chicken
salad North East Indian style is ready!
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| Tohan Mosdeng from North East India |
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