Chicken tikka wraps
Item 1 of 1
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 to this children's chicken recipe depending on the age of the child and preference
First published in 2015
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Ingredients
Metric
Imperial
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 yoghurt
SAVE RECIPE
Method
1
Cut each chicken breast into 4 equally-sized pieces and pierce with a fork all over
- 4 chicken breasts, medium
2
Mix all the marinade ingredients and add the chicken pieces to it, making sure they are well coated
- 2 tbsp of vegetable oil
- 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
- 1 pinch of salt
3
Cover with cling film and refrigerate for at least 4 hours
4
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
5
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
- 1/2 lemon, for juice
- 160g of fat free natural yoghurt
6
Place the chicken pieces on a grill rack set over a dripping tray and grill on both sides
7
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
8
Serve hot in a wrap or fresh naan with the yoghurt and cucumber
- 4 tortilla wraps
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