Kalmi chicken wraps

PT30M

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Ingredients

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Kalmi chicken

Raita

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
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
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
3
Make the raita by mixing the cucumber into the yoghurt. Taste, season with salt and set aside
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
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