General
Chicken Tikka Wraps with Fresh Coriander Chutney
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| Prep Time | 15 minutes |
| Cook Time | 10 minutes |
| Servings |
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Ingredients
- 1 tbsp Cumin seeds
- 1 tbsp coriander seeds
- 2 whole cloves
- tsp ½black peppercorns
- tsp ½Fenugreek Seeds
- 1 tsp ½ground turmeric
- 2 tsp ground paprika
- tsp ½hot chilli powder
- tsp ¼ground cinnamon
- 1 tsp Sea Salt
- 2 garlic cloves crushed
- 20 g root ginger peeled & finely grated
- 4 tbsp natural yogurt
- 4 boneless & skinless chicken breasts cut into chunks
- 8 flatbreads or tortillas warmed
- 2 large handfuls of spinach leaves
- 2 tomatoes thinly sliced
- ¼ cucumber thinly sliced
- ½ red onion thinly sliced
Ingredients
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Instructions
- Place the cumin, coriander, cloves, peppercorns and fenugreek into a frying pan and dry fry for 1-2 minutes until toasted. Now place in a grinder or pestle & mortar and add the turmeric, paprika, chilli, cinnamon and salt, grind until you have a fine powder.
- Place the ground spices into a large bowl, add the garlic, ginger and yogurt. Mix through until thoroughly combined. Now add the chicken and fully coat. Cover the bowl with cling film and place in the refrigerator overnight or at least for 4 hours to marinate.
- Take the chicken out of the fridge and thread them onto metal skewers leaving a 1cm gap between pieces.
- Preheat a grill to the highest temperature and place under the grill as close to the heat as possible. Cook for 5 minutes and then turn the skewers over cooking for a further 5 minutes.
- Use a fork to slide the chicken off the skewers. Spread the warmed flatbreads with the coriander chutney, and then add the salad items. Top with the chicken tikka then roll up and eat with your fingers. Enjoy!
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