Tandoori Chicken Wrap With Mint Chutney Recipe

Name: Tandoori Chicken Wrap with Mint Chutney
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Indian
Ingredients: 300 g Nutrich Chicken Thigh Boneless; 200 g Mother Dairy Nutrifit Probiotic Cup Curd; 100 g Catch Garlic Paste; 100 g Catch Ginger Paste; - Red Chilli Powder; 20 g Turmeric Powder; 50 g Everest Cumin Powder; 250 ml Keya Lemon Juice; 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised; 1 Bunch Mint Leaves (Pudina); 1 Bunch Coriander Leaves ( Kottambari Soppu ); medium Chilli Green Long; 100 g Wingreens Farms Flatbread Italian Herb; 200 ml Mustard Oil

Indian cuisine · 336 calories

About this recipe

This Tandoori Chicken Wrap with Mint Chutney is a delightful fusion of bold Indian flavors and comforting textures. Tender chicken thighs are marinated in a spiced yogurt blend and grilled to perfection, bringing smoky and tangy notes to every bite. The wraps are complemented by a refreshing mint chutney, made from fresh herbs and green chilies, which adds a zesty twist. Wrapped in warm flatbreads, this dish is both satisfying and nutritious, packing 35g of protein and plenty of flavor. Ideal for dinner, it’s quick to prepare and sure to please anyone craving a hearty, flavorful meal.

Ingredients

300 g Nutrich Chicken Thigh Boneless
200 g Mother Dairy Nutrifit Probiotic Cup Curd
100 g Catch Garlic Paste
100 g Catch Ginger Paste
- Red Chilli Powder
20 g Turmeric Powder
50 g Everest Cumin Powder
250 ml Keya Lemon Juice
1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
1 Bunch Mint Leaves (Pudina)
1 Bunch Coriander Leaves ( Kottambari Soppu )
medium Chilli Green Long
100 g Wingreens Farms Flatbread Italian Herb
200 ml Mustard Oil

Instructions

1. Wash and pat dry the chicken thighs, then cut them into bite-sized pieces.
2. Prepare a marinade with curd, garlic paste, ginger paste, red chili powder, turmeric powder, cumin powder, coriander powder, lemon juice, and salt.
3. Coat the chicken pieces thoroughly with the marinade and let them rest for 20 minutes.
4. Preheat a grill pan or regular pan and brush it lightly with oil.
5. Cook the marinated chicken pieces on medium heat, turning occasionally, until golden and cooked through.
6. Meanwhile, blend mint leaves, coriander leaves, green chilies, lemon juice, and a pinch of salt into a smooth chutney.
7. Warm the flatbreads on a dry pan or tawa for a few seconds on each side.
8. Place the cooked chicken onto the flatbread, drizzle with mint chutney, and roll tightly to form wraps.
9. Slice the wraps in half and serve warm with extra chutney on the side.