Spicy Chicken Tikka Masala Wraps
Cook Time
Prep time: 2 hours
Cook time: 1 hour 30 min
Ready in: 3 hours 30 min
Yields: Serving of 4-6 people
Ingredients
Roti:
- 4 cups all-purpose flour
- 6 tablespoons oil
- ½ teaspoon fine salt
- 750ml boiled water
- 2 tablespoons margarine
Chicken Tikka Masala:
- 500g chicken breast, cut into bite size pieces
- 4 tablespoons unflavoured yoghurt
- 1 teaspoon garlic and ginger paste
- ½ teaspoon tumeric
- 1 teaspoon salt
- ½ teaspoon cumin powder
- 2 tablespoons lemon juice
- 1 teaspoon masala
- 250ml cream
- 4 tablespoons oil
- 4 sprigs coriander, chopped
Gravy:
- 2 onions, chopped
- 2 tomatoes, pureed
- 1 tablespoon masala
- ½ teaspoon garam masala
- ½ teaspoon cumin
- ½ teaspoon salt
- ½ teaspoon sugar
Instructions Roti:
1. Add all your dry ingredients into container and mix it in well
2. Carefully add boiling water and butter into the flour managing the texture while mixing
3. Using your hands, knead the dough ensuring a soft and smooth texture with no lumps
4. Split the dough into 12 portions
5. Flatten, roll out the dough on a floured surface using a rolling pin, with thickness to your preference
6. Toast the roti's on a cast iron flat pan (thava) or frying pan that evenly sits on the stove bed
7. Three turns to ensure perfect toasting
8. Place each roti into a container covering with a clean cloth, so that no moisture sets in
Instructions
- Marinate Chicken pieces two hours and refrigerate prior to cooking, in yoghurt, cream, garlic and ginger, squeezed lemon juice, salt and spices
- Add the marinated chicken pieces onto oven tray. Grill in oven at 200 C for 25 minutes.
- Gravy: Made on stove in a medium pot size, at medium heat. Pour in 4 tablespoons of oil
- Add chopped onions, fry until golden brown
- Add masala and spices
- Pour in tomato puree, sugar and salt
- Cook for 15 minutes.
- Merge Chicken cubes to gravy, sprinkle chopped coriander, cover with pot lid and leave to rest
- Serving: Spoon the Chicken Tikka Masala onto the roti, wrap it and serve on a platter
