Chicken Tandoori Wraps Food

CHICKEN TANDOORI WRAPS

Chicken tandoori wraps image

A quick weeknight dinner with spicy chicken thighs that's easy to prepare - perfect for busy cooks

Provided by Katy Greenwood

Categories Supper

Time 45m

Number Of Ingredients 10

Ingredients

2 fat green chillies , deseeded and roughly chopped
4 garlic cloves , roughly chopped
50g ginger , peeled and roughly chopped
250g Greek-style natural yogurt
small pack of coriander , leaves only
1 tsp curry powder
8 skinless chicken thighs fillets, cut into chunks
½ red onion , thinly sliced
4 tomatoes , deseeded and sliced
chapatis , to serve

Steps:

In the small bowl of a food processor, whizz the chillies, garlic and ginger until finely chopped. Add the yogurt and three-quarters of the coriander, whizz until well mixed, then season. Weigh out 175g of the yogurt mixture into a large bowl, stir in the curry powder, then add the chicken and mix well to coat.
Heat oven to 180C/160C fan/gas 4. Line a baking tray with foil, spread the chicken out on it and bake for 30 mins on the top shelf.
Meanwhile, toss the remaining yogurt mixture with the onion, tomatoes and remaining coriander. Divide the chicken and salad between some warm chapatis, roll up and serve.

Nutrition Facts : Calories 220 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 24 grams protein, Sodium 0.4 milligram of sodium

TANDOORI CHICKEN WRAPS

Tandoori Chicken Wraps image

This is a delicious meal in a wrap, based on Tandoori Chicken Wraps Without the Tandoor (#177048) from Chef MrsMM. I've rewritten here with a few adjustments to make it easier for me (and maybe you) to do the prep next time and use alternative ingredients.

Provided by MA Blossom

Categories Chicken

Time 2h20m

Yield 6 wraps, 6 serving(s)

Number Of Ingredients 22

Ingredients

1 cup plain yogurt
1 1/2 teaspoons tandoori masala
1 1/2 teaspoons masala such as shaan meat masala or 1 1/2 teaspoons kitchen king mixed spice
1 teaspoon curry powder
1 teaspoon black pepper
1 teaspoon salt
1 teaspoon red chili powder
1 pinch turmeric
1 lb chicken breast, boneless, skinless
1 teaspoon oil
1 cup plain yogurt
3/4 cup cucumber, shredded
1/4 cup onion, shredded
1 teaspoon black pepper
1 teaspoon salt
1 teaspoon red chili powder
6 large tortillas
lettuce or spinach leaves
chutney, your favorite kind
cooked basmati rice
tomatoes, diced
radish, thinly sliced

Steps:

For yogurt marinade: Combine first 8 ingredients.
Cut chicken into bite-size pieces and stir into yogurt until completely covered. Cover and marinate in refrigerator for at least one hour.
For yogurt sauce: Combine yogurt, cucumber, onion, black pepper, salt and red chili powder. Stir until smooth. Refrigerate until ready to serve.
Heat oil in skillet over medium-high heat.
Add chicken and all the marinade to skillet and cook for about 20 minutes or until chicken is cooked through. You may need to drain some liquid from the skillet while this cooks as you want to end up with only enough sauce to coat the chicken.
To serve: You may cool the chicken pieces slightly before serving or keep them hot. You may warm the tortillas, if desired, too. Roll up the wrap with the chicken, yogurt sauce, lettuce or spinach leaves, chutney, rice, tomatoes, radishes and whatever else you like.

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