Chicken Tikka Wraps

HOMEMADE CHICKEN TIKKA, MARINATED AND BASTED WITH GHEE, IS SUCCULENT AND SMOKY AND UTTERLY DELICIOUS WRAPPED AND EATEN HOT IN FRESH NAAN BREAD. THREAD BIG CHUNKS OF CAPSICUM (PEPPER) AND ONION ONTO THE SKEWERS TO MAKE THE FILLING MORE SUBSTANTIAL. FOR AN EVEN MORE INTENSE CHARRED FLAVOUR, COOK THE CHICKEN ON A BARBECUE.

SERVES 4 | PREPARATION TIME: 20 MINUTES MARINATING TIME: 2–8 HOURS | COOKING TIME: 20 MINUTES

FRESH

400g skinless, boneless chicken thighs

1 quantity Tikka Masala Marinade

1 egg white

1 lime, cut into wedges

1 large tomato, thinly sliced

½ red onion, thinly sliced

Cucumber, Carrot and Mint Chutney

SPICES

1 tablespoon chaat masala (optional)

PANTRY/LARDER

1 tablespoon oil

2 tablespoons ghee, for basting Naan Bread

1. Chop the chicken thighs into bite-sized pieces. Place in a bowl, coat and mix well with the Tikka Masala Marinade. Cover with plastic wrap and leave to marinate in the refrigerator for 1–2 hours, or overnight.

2. Add the egg and oil to the chicken just before cooking.

3. Preheat the grill to a medium setting. Either soak wooden skewers for 30 minutes before using or use metal ones. Thread pieces of chicken, one at a time onto each skewer. Line them up on a wire rack set over a baking tray and cook under the grill for 20 minutes, turning occasionally and basting with the ghee. Cook until the juices run clear.

4. Unthread each skewer onto a tray, sprinkle with the chaat masala, if liked, and a squeeze of lime.

5. Line up pieces of chicken in the middle of each bread, place slices of tomato and onion on top and drizzle with Cucumber, Carrot and Mint Chutney. Fold in the sides, then slice the wrap in half.

ALTERNATIVE: Instead of chicken, use paneer, parboiled chunky mixed vegetables or both. Shred the chicken, let it cool and stuff into pittas for lunchboxes.