Chicken Tikka Paratha Wrap

Chicken Tikka Paratha Wrap

Inspired by a trip to Kerb at Seven Dials Market after Mrs Meat Smoke Fire polished off an Indian chicken wrap for lunch.

The cripy egg-fried paratha was filled with gently spiced succulent chicken and enveloped in pickled onions, fresh coriander, tamarind chutney, raita and a squeeze of lime. It was to die for. So we had a go at making one ourselves.

You could substitute a paratha with a tortilla wrap.

Method

Preparation

1. Make a batch of quick pickled onions, tamarind chutney and mint and cucumber raita.
2. Make the marinade for the chicken by mixing the yogurt, ginger and garlic paste, chilli, coriander, garam masala, turmeric powder, salt and lemon juice in a bowl.
3. Chop up your chicken into bite-sized chunks.
4. Mix and allow to marinate for at least 30 minutes.

For the Roll

1. Set up your Egg for a direct cook at 200°C.
2. Preheat your pan.
3. Add the oil to your pan and heat it up until it’s hot,
4. Add the marindaded chicken and cook for 7 to 10 minutes or until the internal temperature of the chicken is above 74°C (check with a Thermapen).
5. Set aside the chicken.  Wipe the pan clean.
6. Add some oil to the pan to cook the paratha.
7. Cook the paratha, 1 at a time. Add a touch of oil to the pan. Once the oil is hot, place the paratha in the pan and cook for 1 minute on each side, until it’s golden and puffs up a little. Remove the paratha from the pan.
8. Add half a beaten egg into the pan, place the paratha onto the egg and cook for about 20-30 seconds, until the egg has set.
9. Remove the paratha from the pan and load up the egg-covered side with the chutney and raita. Then add some chicken followed by a few pickled onions, fresh coriander and a squeeze of lime.
10. Serve onto a plate, and fold into a roll.  You’ll need plenty of napkins. Or, you could wrap in a napkin or paper and eat with your hands.