Chicken Tandoori Wraps Food
CHICKEN TANDOORI WRAPS
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
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
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
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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- In a medium sized bowl, add yogurt, ginger garlic paste, red chili powder, coriander powder, garam masala powder and lime juice. Add salt and pepper according to your taste and mix all the ingredients well.
- Chop the chicken breast pieces, add them to the bowl, and coat well into the curd mixture. Keep the marinated pieces aside for a while. Take a pan, add oil in it and heat it over medium flame.
- Add the marinated chicken breasts pieces to the pan and stir fry until they turn brown and crispy. Remove the chicken pieces from the pan. Now, take the tortillas cook them on the pan from both the sides until they turn brown.
- Fill the hot tortillas with marinated chicken pieces and roll tightly. Serve hot with your favorite chutney, mixed salad or dip, enjoy!
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