HungryForever

Succulent chicken tikka wraps

Don’t let the cheese in the marinade throw you – this is an authentic tandoori recipe. Chefs first introduced cheese to quieten the flavours of the original chicken tikka for the tourists and replaced the strong flavours with more delicate spices.

Servings	Prep Time
5	120minutes

Cook Time

10minutes

Servings	Prep Time
5	120minutes

Cook Time

10minutes

Ingredients

For the marinade

150oz ml/5flGreek-style yoghurt
1tbsp vegetable oil
2.5piece cm/1infresh gingerpeeled and chopped
1 Garlic Clovechopped
tsp ¼-½red chilli powderor to taste
1tsp garam masala
pinch Generousgreen and black cardamom seeds and fennel seedsground together
tsp ¾-1saltor to taste
30 g/1oz cheddar cheesecoarsely grated
1tbsp ½lemon juice
1 free-range eggbeaten
2gram rounded tbspflour

For the chicken

400 g/14oz chicken breastsskin and bones removed, cut into 2.5cm/1in cubes
Oilfor brushing
2tbsp melted butterto baste

To serve

tsp ¾chaat masalaavailable from Asian stores and some supermarkets, optional
5in ready-made flour tortillaswrappedfoil and placedthe oven for the last five minutes of cooking
½ onionfinely sliced
2 tomatoesfinely sliced
1 Little Gem lettucefinely sliced
150oz ml/5flchutney

Instructions

For the chicken, place all the marinade ingredients into a large bowl and mix well. Pierce the chicken pieces all over with a fork and add to the marinade. Leave to marinate in the fridge for a few hours, if possible, bringing the chicken back to room temperature before cooking.
To cook the chicken, preheat the grill to medium. Brush the grill rack liberally with oil and place some aluminium foil on the oven floor to catch any drips. Thread the chicken pieces onto the skewers, spacing them apart so they do not touch. Grill for 6-8 minutes, turning halfway through the cooking time. Then baste the chicken with the butter and grill for another minute, or until slightly charred at the edges and completely cooked through.
Using a fork, slide the chicken pieces off the skewers and sprinkle over the chaat masala, if using. Divide the chicken into five equal portions and place each portion in the middle of a warmed tortilla. Top with the sliced vegetables and a spoonful of the chutney. Fold over the top of the tortilla and pull in the sides. Cut in half on the diagonal and serve.