Chicken Tikka Wraps Recipes

CHICKEN TIKKA MASALA

Steps:

• Combine all ingredients except chicken in a bowl and mix. Add chicken and turn well to coat.
• Cover with cling wrap and leave in fridge to marinate overnight (3 hours minimum).
• Heat 1 tbsp oil in a non stick pan over high heat until smoking. Add half the chicken and spread out. Leave for 2 minutes or until charred. Turn each piece and cook the other side until charred - don't worry if not cooked inside. (Note 4, also Video helpful here) Remove into bowl.
• Scrape out charred bits left in pan and discard. Add more oil if required and cook remaining chicken.
• Wipe skillet with paper towels (or do this part in a pot as you need a lid). Turn heat down to medium high.
• Add oil and butter. When butter is melted, add onions, ginger and salt.
• Cook, stirring constantly to ensure it doesn't burn, until the ginger is starting to turn golden and the onions smell sweet, about 5 - 7 minutes.
• Reduce the heat to medium. Add the garlic and paprika, and cook for 2 minutes.
• Add the Curry Sauce Spices, and cook a further 2 minutes, stirring.
• Add tomato passata and water, and mix. Bring to a simmer, then cover and reduce heat to low.
• Simmer for 15 minutes, stirring occasionally.
• Pour curry into a bowl, then use a stick blender to puree until smooth (Note 5).
• Return sauce to skillet. Add cream, sugar and butter. Stir to melt the butter.
• Add chicken, stir. Simmer for a few minutes until the chicken is cooked through.
• Optional: Sprinkle with a pinch of extra garam masala at the end.
• Serve over basmati rice, sprinkled with coriander/cilantro if desired. Try this No Yeast Flatbread as a quick naan!

CHICKEN TIKKA WRAPS

Steps:

• Toss all the salad vegetables together. Heat the naan breads in the microwave on Medium for 1 min until puffed up. Remove the breads. Tip the tikka pieces into a bowl and give them a quick blast in the microwave to heat through. Split the breads in half and stuff with the salad, chicken and a spoonful of yogurt.

THAI RED CURRY WRAPS AND CHICKEN TIKKA QUESADILLA (2 BACK TO SCHOOL RECIPES)

Steps:

• Heat oil in a pan.
• Add chopped green bell peppers, peas and saute for a 2 minutes over medium heat.
• Add chicken, rice, red curry paste, salt and cook for 2-3 minutes on low heat.
• Once everything is cooked, turn off the heat and let the mixture cool completely.
• Once, the mixture is completely cool, add cabbage, carrot and cucumber.
• Mix everything evenly and keep aside.
• Heat a large non-stick pan and add 1 uncooked tortilla.
• Cook the tortilla on both side as per package.
• Similarly cook all the tortilla and keep aside.
• Now, take 1 cooked tortilla and place (2tbsp red curry mixture and sprinkle 1/2 tsp cheese) towards one end of the tortilla.
• Roll the tortilla to form a roll shape and keep aside.
• Follow this step to roll all the red curry wraps.
• You can serve like this or heat it for 5-6 seconds on each side to make it crisp and then serve.
• --------------------------------------------------------------------------------------------------
• Heat oil in a pan.
• Add tomatoes and cook for 2 minutes over low heat.
• Now, add yogurt+cream and let this cook over low heat for 3 minutes.
• Finally, add the Indian curry masala and cook for another minute.
• Turn off the heat and cool completely.
• Heat a large non-stick pan and add 1 uncooked tortilla.
• Cook the tortilla on both side as per package.
• Similarly cook all the tortilla and keep aside.
• Take 1 cooked tortilla and place 2 tbsp cooked chicken mix over it.
• Spread the chicken mix evenly all over the tortilla.
• Add 2 Tsp cheese all over the tortilla.
• Place another cooked tortilla over this and press down with hands.
• Similarly, fill all the quesadilla.
• Heat a pan and place the filled quesadilla.
• Lightly press the quesadilla to melt the cheese on both sides.
• Remove from pan after cheese is lightly melted and both sides of tortilla stick to each other (takes about 30 seconds)
• Similarly, cook all the other quesadilla.
• Slice the quesadilla and serve immediately.