Prepare for a taste explosion with these Chicken Tandoori Naan Wraps! They're a flavour-packed delight that will leave you hooked and eager to satisfy your cravings again and again. Read below for the recipe!
INGREDIENTS:
For the stuffing:
500g boneless chicken thighs, cubed
1/2 cup yoghurt
1 tbsp mustard oil
1 tbsp Kashmiri red chilli powder
1 tbsp ginger garlic paste
1 tbsp cumin powder
1 tbsp red chilli powder
1 tsp turmeric powder
1 tbsp chickpea flour (besan)
1 tbsp garam masala
1 tbsp salt
Juice of 1 lemon
Pickled onions
Lettuce
Chillies
For the naan:
All-purpose flour (maida)
Yoghurt
Baking soda
Salt
METHOD:
1. In a wide bowl, combine the all-purpose flour, yoghurt, baking soda, and salt. Knead the mixture until it forms a single dough ball. Let it rest for 30 minutes to ferment.
2. In another bowl, mix mustard oil and Kashmiri red chilli powder. Add yoghurt, spices, and seasonings. Once everything is well combined, add the chicken pieces and marinate for a minimum of 30 minutes or overnight.
3. Heat a tawa or frying pan, add oil, and cook the marinated chicken until it is nicely charred. Finally, add a little butter and pour it over the cooked chicken.
4. After the dough has rested, divide it into small balls and roll them out into parathas. Cook the parathas on the tawa, flipping them to cook both sides. Set them aside.
5. Assemble the wraps by spreading chutney mayo on the parathas, then add shredded lettuce, tandoori chicken, pickled onions, chillies, and coriander. Enjoy!
