Kalmi chicken wraps
by GBC Kitchen
Item 1 of 1
★ ★ ★ ★ ★
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.
Ingredients
Metric
Imperial
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
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
SAVE RECIPE
Method
1
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
2
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
4
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
5
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
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!
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