Tandoori Chicken Wraps

When I go out for Indian food, I pretty much have my top three orders locked in: butter chicken, tikka masala, and tandoori chicken. Tandoori is definitely the backup plan of the three, but it still made the cut. And let’s be honest, that classic bright-red color has always made tandoori chicken look especially tempting to me.

This version, however, was not bright red. In fact, it looked nothing like the tandoori chicken I’m used to seeing at Indian restaurants. But looks can be deceiving because this chicken was really good. It had plenty of warm spices and just enough heat to make things interesting.

Of course, I had to put my own spin on it. Shocking, I know! I grilled the chicken because, well, everything is better on the grill. The recipe called for serving it in a wrap, but I skipped that part. Mostly because I forgot to buy naan.

And honestly? The chicken didn't need it. It was flavorful enough to stand completely on its own. Wrapped up or straight off the grill, this one was a winner.

Tandoori Chicken Wraps

Recipe from Moribyan.com

Serves 4

• 1.5 pounds chicken breast or boneless, skinless chicken thighs cubed
• 3 tablespoons olive oil
• 1/4 cup plain whole milk yogurt
• 2 teaspoons fresh ginger minced or paste
• 1 tablespoon fresh garlic minced
• 2 teaspoons garam masala
• 2 teaspoons salt
• 2 teaspoons cumin
• 2 teaspoons mild chili powder
• 1/2 tablespoon turmeric
• 1 teaspoon coriander
• 1 teaspoon paprika
• 1/4 teaspoon cayenne powder optional
• juice of 1 whole lime
• ghee for basting, optional

FOR ASSEMBLY

• 8 naans
• chopped lettuce
• diced cucumber
• sliced red onion
• chutney of choice

In a large bowl, add the cubed chicken along with the olive oil, plain yogurt, ginger, garlic, all the spices, and lime juice. Mix well and if you have time, allow the chicken to marinate for at least 30 minutes. The longer the better!

Heat oil in a cast iron skillet, pan, or grill over medium-high heat. Add the chicken and cook on each side until a nice brown crust develops about 10 to 12 minutes total. Then turn the heat to low and cook for a minute or two more until cooked in the center.

Assemble the wraps. Warm up the naan over the stove or in the oven.

Add the chicken to the center of the naan along with vegetables and chutney of your choice. You can also add plain yogurt inside to enjoy!