Kalmi chicken wraps

Name: Kalmi chicken wraps
Total time: 30 min
Ingredients: 4 chicken thighs, boneless; 30g of cashew nuts, ground to a paste; 160g of Greek yoghurt, extra thick; 1 tbsp of ginger-garlic paste; 1 tsp lemon juice; 1 tsp ground turmeric; 1 tsp chilli powder; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp garam masala; 1 tsp salt; 6 tbsp of yoghurt; 3 tbsp of cucumber, deseeded finely diced; salt; 4 tortilla wraps; 150g of rice, pilau rice works particularly well for this dish; 1 small red onion, sliced finely; mint leaves; 1/2 lemon, cut into 4 wedges

by GBC Kitchen

Item 1 of 1

Main
easy
4
30 minutes

★ ★ ★ ★ ★

5.00

Kalmi kabab is an Indian classic, with chicken drumsticks marinated in a rich spice and yoghurt marinade before cooking in a tandoor. In this fun, fusion wrap recipe, kalmi chicken is made with boneless thighs and packed into a wrap with rice, onions and raita for an Indian-style twist on a burrito.

First published in 2018

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Ingredients

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Kalmi chicken

4 chicken thighs, boneless
30g of cashew nuts, ground to a paste
160g of Greek yoghurt, extra thick
1 tbsp of ginger-garlic paste
1 tsp lemon juice
1 tsp ground turmeric
1 tsp chilli powder
1 tsp ground cumin
1 tsp ground coriander
1 tsp garam masala
1 tsp salt

Raita

6 tbsp of yoghurt
3 tbsp of cucumber, deseeded finely diced
salt

To serve

4 tortilla wraps
150g of rice, pilau rice works particularly well for this dish
1 small red onion, sliced finely
mint leaves
1/2 lemon, cut into 4 wedges

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Method

Mix all the marinade ingredients together in a bowl and add the chicken thighs, coating evenly. Leave to marinate for at least 1 hour, or preferably overnight

160g of Greek yoghurt, extra thick
30g of cashew nuts, ground to a paste
4 chicken thighs, boneless
1 tbsp of ginger-garlic paste
1 tsp lemon juice
1 tsp turmeric powder
1 tsp chilli powder
1 tsp ground cumin
1 tsp ground coriander
1 tsp garam masala
1 tsp salt

Chicken kalmi is usually cooked in a tandoor, but a barbecue or hot grill make good substitutes. When ready to cook, wipe off the excess marinade and place the thighs spread flat on a wire rack. Grill for 10–15 minutes, depending on the size of the thighs. You want it to just start blackening for a charred, smoky flavour

Make the raita by mixing the cucumber into the yoghurt. Taste, season with salt and set aside

salt
6 tbsp of yoghurt
3 tbsp of cucumber, deseeded finely diced

To assemble, place a frying pan over a medium heat. Place a tortilla in the hot pan for 10 seconds on each side – this will make it more pliable when wrapping. Place a spoonful of rice down the centre, followed by some red onion and mint

4 tortilla wraps
150g of rice, pilau rice works particularly well for this dish
1 small red onion, sliced finely
mint leaves

Carve the chicken and place the slices on top. Squeeze over a little lemon juice, finish with some dollops of raita, then wrap up tightly folding the sides in like a burrito

1/2 lemon, cut into 4 wedges

First published in 2018

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GBC Kitchen

GBC Kitchen is where you'll find accessible, inspiring recipes with a twist, from our in-house team of recipe developers. Perfect for mid-week meals or special occasions alike, GBC Kitchen recipes will help you become a more confident cook, and impress those around you in the meantime! Don't forget to check out our brand new How to Cook guide every month, which focuses on a specific ingredient and ways to use it, alongside four brand new recipes.

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