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.
Ingredients
Equipment
Grill Temperature
Surfaces
Method
Preparation
- Make a batch of quick pickled onions, tamarind chutney and mint and cucumber raita.
- 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.
- Chop up your chicken into bite-sized chunks.
- Mix and allow to marinate for at least 30 minutes.
For the Roll
- Set up your Egg for a direct cook at 200°C.
- Preheat your pan.
- Add the oil to your pan and heat it up until it's hot,
- 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).
- Set aside the chicken. Wipe the pan clean.
- Add some oil to the pan to cook the paratha.
- 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.
- 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.
- 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.
- 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.
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