Chicken tikka wraps
Item 1 of 1
Time to do something different with the national Indian dish, Alfred Prasad turns it into kid-friendly wraps and serves with cucumber. Add more or less spice to this children's chicken recipe depending on the age of the child and preference
First published in 2015
discover more:
Ingredients
Metric
Imperial
Chicken tikka
- 4 chicken breasts, medium
- 1/2 tsp ground turmeric
- 1 green chilli, de-seeded and finely chopped
- 1 tsp garam masala
- 1 tsp garlic, finely chopped
- 1 1/2 tsp ground cumin
- 4 tortilla wraps
- 2 tbsp of vegetable oil
- 1 pinch of salt
To serve
- 1/2 cucumber
- 1 pinch of salt
- 1/2 lemon, for juice
- 160g of fat free natural yoghurt
SAVE RECIPE
Method
1
Cut each chicken breast into 4 equally-sized pieces and pierce with a fork all over
- 4 chicken breasts, medium
2
Mix all the marinade ingredients and add the chicken pieces to it, making sure they are well coated
- 2 tbsp of vegetable oil
- 1/2 tsp ground turmeric
- 1 green chilli, de-seeded and finely chopped
- 1 tsp garam masala
- 1 tsp garlic, finely chopped
- 1 1/2 tsp ground cumin
- 1 pinch of salt
3
Cover with cling film and refrigerate for at least 4 hours
4
Meanwhile, peel the skin off the cucumber and discard. Use the peeler to make long cucumber ribbons, add a pinch of salt and place in a bowl for 15 minutes
5
Drain any water that has come out of the cucumber and mix with the lemon juice and yoghurt. Set aside while you cook the chicken
- 1/2 lemon, for juice
- 160g of fat free natural yoghurt
6
Place the chicken pieces on a grill rack set over a dripping tray and grill on both sides
7
Once gently browned, switch off the grill and cook in the oven at 200°C/gas mark 6 for 10-15 minutes or until the chicken is cooked through
8
Serve hot in a wrap or fresh naan with the yoghurt and cucumber
- 4 tortilla wraps
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great British Chefs 2024
