16
Method:
1 Using a sharp knife, make three cuts at an angle on one side of
each of the chicken breasts.
2 In a bowl, mix together the yogurt, tandoori powder, crushed
garlic, lemon juice and salt.
3 Rub the mixture all over and into the cuts made on the chicken
breasts.
4 Place the chicken in a dish in a single layer, cover with foil and
refrigerate overnight.
5 Spoon 1 tsp oil over the chicken breasts, discarding the excess
tandoori yogurt mixture.
6 Preheat at 200ºC for 3 minutes.
7 Place the chicken into the frying basket and cook at 200°C for
25- 30 minutes, turning half way through cooking.
8 Meanwhile make the raita: Mix all the ingredients together in a
small serving bowl or ramekin.
9 Four minutes before the end of cooking, loosely roll the tortilla
wraps together and make a parcel from foil. Place on top of the
chicken to warm through for 4 minutes.
10 Slice the chicken and serve with the tortillas, shredded lettuce,
salad and mint raita.
Ingredients:
• 2 skinless and boneless
chicken breasts each
weighing 175g
• 100g natural yogurt
• 1½ level tbsp tandoori powder
• 1 crushed clove garlic
• 1 ½ tsp lemon juice
• 2 pinches salt
• 2 tsp sunflower oil
For mint raita:
• 4 level tbsp natural yogurt
• 1 tsp lemon juice
• 6-8 mint leaves, chopped
• pinch salt
To serve:
• 2 - 4 Tortilla wraps
• Mint raita
• Shredded lettuce, tomato,
cucumber
• Lemon wedges
• Mango chutney if desired
Tandoori Chicken wraps
S
erves: 2-4
Cooking time: 30 minutes
P
reparation time: 10 minutes plus marinating overnight
Main Courses
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