chicken tikka wraps
I have a wide array of spices in my pantry so I like to test new flavor ideas often. This is one of my go to dishes in the Spring & Summer months when I am looking for something light and easy to make but that is still packed with flavor.
Makes about 4 servings
4 boneless chicken thighs (cut into 1-2 inch pieces)
2 medium onions (sliced)
1 teaspoon of garam masala powder
1 teaspoon of tandoori powder
1 teaspoon of ground coriander
1 teaspoon of onion powder
1 teaspoon of ground turmeric
1/2 teaspoon of salt
The juice of 1/2 of a lemon
Flour tortillas
2 tablespoons of butter
Olive oil
For the sauce
3/4 cup of sour cream
The juice of 1/2 of a lemon
Pinch of salt
1/4 teaspoon of hot chili powder (or cayenne)
Garnishes
1/2 cup of fresh cilantro leaves (stems removed)
Lemon wedges
Makes about 4 servings
4 boneless chicken thighs (cut into 1-2 inch pieces)
2 medium onions (sliced)
1 teaspoon of garam masala powder
1 teaspoon of tandoori powder
1 teaspoon of ground coriander
1 teaspoon of onion powder
1 teaspoon of ground turmeric
1/2 teaspoon of salt
The juice of 1/2 of a lemon
Flour tortillas
2 tablespoons of butter
Olive oil
For the sauce
3/4 cup of sour cream
The juice of 1/2 of a lemon
Pinch of salt
1/4 teaspoon of hot chili powder (or cayenne)
Garnishes
1/2 cup of fresh cilantro leaves (stems removed)
Lemon wedges
I am using boneless chicken thighs which I have cut into 1-2 inch pieces. Chicken breasts can also be used but the thighs retain more moisture as it cooks. Add in the garam masala, onion powder and tandoori powder.
Add in the ground coriander, turmeric and salt. Stir the chicken well ensuring that all off the spices have mixed in properly. Place the chicken in the fridge for an hour or for up to 8 hours.
Slice the onions.
Remove the cilantro leaves from the stems.
Now let's prepare the sauce for the wraps. Add in the juice of 1/2 a lemon to the sour cream. I like a little heat so I am adding a 1/4 teaspoon of ground red chili which I picked up at a local Indian grocery. If you don't have this you can easily use cayenne. Then add in a pinch of salt to balance out the flavor of the sauce.
I have tried to make naan before but it was an absolute FAIL so it is currently a work in progress. Until it is perfected I like to use small flour tortillas instead. I am using my nifty black skillet but any frying pan will do...just make sure that it is very hot. Add in a drizzle of olive oil and wait until it begins to smoke. Place the tortilla in the pan and let it bubble before turning it over to the other side. This is a very short process only taking about 30 seconds from start to finish for each tortilla.
Now let's work on the chicken. On medium heat add in the butter and a tablespoon of olive oil. Throw in the onions and cook them for a few minutes until they begin to brown a bit.
Add in the chicken and continue to cook until the chicken has browned on all sides and the onions have begun to caramelize. This should take about 5-7 minutes. Then squeeze in the juice of 1/2 of a lemon and serve.

Garnish the wraps with fresh cilantro leaves,, a squeeze of fresh lemon juice and a light drizzle of the sauce.
Enjoy!