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 depending on your preference.
Ingredients
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 yogurt
Method
- Cut each chicken breast into 4 equally-sized pieces and pierce with a fork all over.
- Mix all the marinade ingredients and add the chicken pieces to it, making sure they are well coated.
- Cover with cling film and refrigerate for at least 4 hours.
- 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.
- 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.
- Place the chicken pieces on a grill rack set over a dripping tray and grill on both sides.
- 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.
- Serve hot in a wrap or fresh naan with the yogurt and cucumber.
Source : Great British Chef
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