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PrintSPICY CHICKEN WRAP
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Sieve refined flour and add salt and sufficient water in a bowl. Knead well to make smooth, soft dough for roomali roti. Cover with a moist piece of muslin cloth and keep aside.
- Combine chicken and all other ingredients in a bowl and mix well. Cover and refrigerate for 30 minutes for marination.
- Combine all the ingredients required for mint chutney and grind to a fine paste. Transfer to a bowl and set aside.
- Heat oil in a pan and add bay leaves, ginger-garlic paste and sauté over medium heat for 2 minutes. Add onions and green chilies and sauté till onions turn translucent.
- Add tomatoes and powdered spices with sufficient salt and cook till tomatoes become soft and pulpy and the gravy turns brown.
- Remove from heat; discard the bay leaves, and puree the gravy for sauce. Set aside.
- Thread the marinated chicken onto skewers and cook over a grill, continuously basting with the marinade, till chicken is tender and cooked completely.
- Divide the dough into 4 portions and roll out each portion into a thin tortilla, dusting with flour if needed.
- Heat a griddle and place a tortilla on it. Brush with oil and cook till small brown spots appear on the surface. Turnover, brush with oil and cook the other side. Transfer to a plate and repeat with remaining tortillas.
- To assemble, place the roomali rotis on a flat surface and spread over with some mint chutney.
- Sprinkle over with sliced onions and chaat masala. Mix the chicken with Mussallum sauce and spoon into the centre of the tortilla. Fold the sides of the tortilla to make a wrap.
- Serve hot.
INGREDIENTS
For Chicken:
- 200 grams boneless chicken, boiled (diced)
- 2 tablespoon ginger-garlic paste
- 2 teaspoons green chili paste
- 6 tablespoons plain yoghurt
- 1 teaspoon cumin powder
- 1 teaspoon black pepper powder
- 1½ tablespoons Kashmiri chili paste
- 2 teaspoons IDHAYAM HARDIL Mustard oil
- ½ teaspoon dried fenugreek leaves (kasoori methi), lightly roasted and powdered
- 1 teaspoon onion seeds (kalonji)
- Salt to taste
For Roomali Roti:
- 200 grams refined flour
- Salt to taste
For Mint Chutney:
- 100 grams fresh mint
- 50 grams fresh coriander
- 1 teaspoon ginger paste
- 4 cloves garlic
- 1 teaspoon lemon juice
- Salt to taste
For Mussallum Sauce:
- 1½ tablespoons IDHAYAM Sesame oil
- 2 bay leaves
- 1 tablespoon ginger finely chopped
- 1 tablespoon garlic finely chopped
- 2 small onions, finely chopped
- 2 green chilies, finely chopped
- 3 tomatoes, finely chopped
- 2 teaspoons coriander powder
- 2 teaspoons cumin powder
- 2 teaspoons red chili powder
- 1 teaspoon turmeric powder
- Salt to taste
To assemble:
- 2 small onions, finely sliced
- ¼ teaspoon chaat masala
8 comments for “Spicy Chicken Wrap”
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