Chicken Tikka Wrap with Fresh Coriander Chutney
Delicious wraps filled with aromatic succulent chicken tikka with fresh cooling coriander chutney with a kick!    
Servings: 4 yield(s)
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Ingredients
  • 1 tbsp cumin seeds
  • 1 tbsp coriander seeds
  • 2 whole cloves
  • 1/2 tsp black peppercorns
  • 1/2 tsp fenugreek seeds
  • 1 1/2 tsp ground turmeric
  • 2 tsp ground paprika
  • 1/2 tsp hot chilli powder
  • 1/4 tsp ground cinnamon
  • 1 tsp sea salt
  • 2 garlic cloves (crushed)
  • 20 g fresh root ginger (peeled & finely grated)
  • 4 tbsp natural yogurt
  • 4 boneless & skinless chicken breasts (cut into chunks)
    • For the fresh coriander & mint chutney
  • 1 large bunch fresh coriander
  • 30 mint leaves
  • 1 large green chilli (deseeded & roughly chopped)
  • 4 spring onions (roughly chopped)
  • 1/2 lemon (juice only)
  • 10 g root ginger (peeled & roughly chopped)
  • 2 tsp caster sugar
  • 1/4 tsp fine sea salt
  • 3 tbsp natural yogurt
  • 3 tbsp cold water
    • To serve
  • 8 flatbreads or tortillas (warmed)
  • 2 large handfuls spinach leaves
  • 2 tomatoes (thinly sliced)
  • 1/4 cucumber (thinly sliced)
  • 1/2 red onion (thinly sliced)
Instructions
  1. Place the cumin, coriander, cloves, peppercorns and fenugreek into a frying pan and dry fry for 1-2 minutes until toasted. Now place in a grinder or pestle & mortar and add the turmeric, paprika, chilli, cinnamon and salt, grind until you have a fine powder.
  2. Place the ground spices into a large bowl, add the garlic, ginger and yogurt. Mix through until thoroughly combined. Now add the chicken and fully coat. Cover the bowl with cling film and place in the refrigerator overnight or at least for 4 hours to marinate.
    3. For the chutney
  3. Place all the ingredients into a food processor and blend together until you have a bright green puree. Spoon the chutney into a serving bowl. Or cover and chill in the fridge, it will keep for up to 3 days.
  4. Take the chicken out of the fridge and thread them onto metal skewers leaving a 1cm gap between pieces.
  5. Preheat a grill to the highest temperature and place under the grill as close to the heat as possible. Cook for 5 minutes and then turn the skewers over cooking for a further 5 minutes.
  6. Use a fork to slide the chicken off the skewers. Spread the warmed flatbreads with the coriander chutney, and then add the salad items. Top with the chicken tikka then roll up and eat with your fingers. Enjoy!