Introduction: Tandoori Chicken Wrap

Picture of Tandoori Chicken Wrap

A simple and delicious snack made with Indian grilled chicken called the tandoori wrapped in the whole wheat Indian flat bread called the roti.

Recipe : http://www.theparisfeast.com/2017/04/tandoori-chic...

Step 1: ​Ingredients

Picture of ​Ingredients

Recipe : http://www.theparisfeast.com/2017/04/tandoori-chic...

Chicken breasts : 740 grams

Yogurt : 125 grams

Sunflower oil : 1/6 cup

Salt to taste

Onion : 1 (large)

Garlic : 3 cloves

Garam masala : 1 teaspoon

Coriander powder : 1 teaspoon

Cumin powder : 1 teaspoon

Turmeric powder : 1/2 teaspoon

Red Chili powder : 1 teaspoon

Green mango powder : 1 teaspoon

Atta flour : 500 grams + 20 grams for rolling

Young spinach leaves

Step 2: Add All the Dried Spices to the Yogurt.

Picture of Add All the Dried Spices to the Yogurt.

Chop the onion into cubes, the garlic into slices. Deskin the chicken breasts and make slanting slits on them.

Recipe : http://www.theparisfeast.com/2017/04/tandoori-chi...

Step 3: Add Oil and Salt and Mix Nicely.

Picture of Add Oil and Salt and Mix Nicely.

Step 4: Add the Spice Mix to the Chicken.

Picture of Add the Spice Mix to the Chicken.

Step 5: Coat the Chicken Breasts With the Spices. I Use My Hands for This, So That the Chicken Is Well Messaged With the Spices.

Picture of Coat the Chicken Breasts With the Spices. I Use My Hands for This, So That the Chicken Is Well Messaged With the Spices.

Step 6: Add the Chopped Onion and Garlic Pieces to the Chicken and Coat Them Nicely With the Spice Mix.

Picture of Add the Chopped Onion and Garlic Pieces to the Chicken and Coat Them Nicely With the Spice Mix.

Step 7: Place the Chicken With Spice Mix in a Non-stick Oiled Baking Pan.

Picture of Place the Chicken With Spice Mix in a Non-stick Oiled Baking Pan.

Step 8: Roast Them at 200°C for 30 Minutes. Change the Sides After 30 Minutes and Roast Them Again for Another 30 Minutes.

Picture of Roast Them at 200°C for 30 Minutes. Change the Sides After 30 Minutes and Roast Them Again for Another 30 Minutes.

Step 9: For the Roti

Picture of For the Roti

Take the flour in a deep bottomed bowl and add the salt and mix well. Make a hole in the middle, add water and start to amalgamate the Atta in the water. Then add water little by little and knead the dough. Cover the dough with aluminum foil and rest it for 45 minutes. This helps the gluten bonds to form.

Recipe : http://www.theparisfeast.com/2017/04/tandoori-chi...

Step 10: After Resting, Knead Again for 1-2 Minutes and Then Make Balls of This Size.

Picture of After Resting, Knead Again for 1-2 Minutes and Then Make Balls of This Size.

Step 11: Take Each Ball at a Time, Dust It With Dry Atta and Then Flatten Them.

Picture of Take Each Ball at a Time, Dust It With Dry Atta and Then Flatten Them.

Step 12: With the Help of a Rolling Pin, Roll Out the Flatbreads.

Picture of With the Help of a Rolling Pin, Roll Out the Flatbreads.

Step 13: Take a Non-stick Pan and Place It on the Heat. When the Pan Is Warm, Place the Rolled Dough on It.

Picture of Take a Non-stick Pan and Place It on the Heat. When the Pan Is Warm, Place the Rolled Dough on It.

Step 14: When You See Small Swellings on the Dough, Turn the Side.

Picture of When You See Small Swellings on the Dough, Turn the Side.

Step 15: Press Lightly.

Picture of Press Lightly.

Step 16: You Will See the Bread Swell Up. Remove It From the Heat Into a Dish and Cover It.

Picture of You Will See the Bread Swell Up. Remove It From the Heat Into a Dish and Cover It.

Step 17: The Final Tandoori and the Bread Is Shown Here.

Picture of The Final Tandoori and the Bread Is Shown Here.

Step 18: Take a Roti, Place the Spinach Leaves on It. Put Some of the Grilled Onions From the Chicken on the Leaves.

Picture of Take a Roti, Place the Spinach Leaves on It. Put Some of the Grilled Onions From the Chicken on the Leaves.

Step 19: Shred the Chicken Pieces With a Fork (or a Knife) and Place Them on the Spinach Leaves.

Picture of Shred the Chicken Pieces With a Fork (or a Knife) and Place Them on the Spinach Leaves.

Step 20: Lightly Roll the Roti and Attach It With Tooth Picks.

Picture of Lightly Roll the Roti and Attach It With Tooth Picks.

The chicken wrap is ready to be taken and devoured.

Recipe : http://www.theparisfeast.com/2017/04/tandoori-chi...

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Bio: Lives in Paris and author of the blog The Paris Feast based on Paris, Food, Recipes and Travel ideas.
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