Finally spring arrives in this part of the world, daffodils are out and blooming and temperatures have finally started to rise. Warm weather with clear skies usher in the wish to head out into the bright green parks, under the colorful cherry blossoms with a little picnic basket and enjoy the arrival of bliss. So how about some tasty delicious and quick dishes that can fit perfectly into those picnic baskets and can be devoured almost anywhere.
The term tandoor refers to a variety of ovens, the most commonly known is a cylindrical clay or metal oven. Thus tandoori chicken is that which is baked in such an oven and it originated from Punjab in North-western India. The tandoori spice mix is now available almost everywhere and has become one of the most popular Indian spice mix. However I prefer not to use such readymade mixes, rather prepare the spice mix myself using dried spices. Such spices are available almost in every major city, at least in the US and Europe. You can find such a similar mix in one of my older posts.
The bread used to wrap the chicken pieces is a common handmade whole wheat Indian flatbread called the roti. Whole wheat flour in India is commonly known as Atta (click for details) and in general it is heathier than the normal flour. It is milled from hard wheat which has a high gluten content, which provides elasticity, so doughs made out of Atta flour are strong and can be rolled out very thin. Indian atta is also available in most major cities. So here is the recipe for the tandoori chicken and the flatbread for the wrap.
Ingredients
For the Tandoori chicken
Chicken breasts : 740 grams
Yogurt : 125 grams
Sunflower oil : 2 teaspoon + 1/6 cup
Salt to taste
Onion : 1 (large)
Garlic : 3 cloves
Dried spices
Garam masala : 1 teaspoon
Coriander powder : 1 teaspoon
Cumin powder : 1 teaspoon
Turmeric powder : 1/2 teaspoon
Red Chili powder : 1 teaspoon
Green mango powder : 1 teaspoon
For the roti
Atta flour : 500 grams + 20 grams for rolling
Salt to taste
For the wrap
Young spinach leaves
Procedure
For the tandoori chicken
Chop the onion into cubes, the garlic into slices. Deskin the chicken breasts and make slanting slits on them.
Add all the dried spices to the yogurt.
Add oil and salt and mix nicely.
Add the spice mix to the chicken.
Coat the chicken breasts with the spices. I use my hands for this, so that the chicken is well messaged with the spices.
Add the chopped onion and garlic pieces to the chicken and coat them nicely with the spice mix.
Place the chicken with spice mix in a non-stick oiled baking pan.
Roast them at 200°C for 30 minutes. Change the sides after 30 minutes and roast them again for another 30 minutes.
For the roti
Take the flour in a deep bottomed bowl and add the salt and mix well. Make a hole in the middle, add water and start to amalgamate the Atta in the water. Then add water little by little and knead the dough. Cover the dough with aluminum foil and rest it for 45 minutes. This helps the gluten bonds to form.
After resting, knead again for 1-2 minutes and then make balls of this size.
Take each ball at a time, dust it with dry atta and then flatten them.
With the help of a rolling pin, roll out the flatbreads.
Take a non-stick pan and place it on the heat. When the pan is warm, place the rolled dough on it.
When you see small swellings on the dough, turn the side.
Press lightly.
You will see the bread swell up. Remove it from the heat into a dish and cover it.
Assembling the wrap
The final tandoori and the bread is shown below.
Take a roti, place the spinach leaves on it. Put some of the grilled onions from the chicken on the leaves.
Shred the chicken pieces with a fork (or a knife) and place them on the spinach leaves.
Lightly roll the roti and attach it with tooth picks. The chicken wrap is ready to be taken and devoured.
Printable Recipe
Calories per serving: 180 kcal
A simple and delicious snack made with Indian grilled chicken called the tandoori wrapped in the whole wheat Indian flat bread called the roti.
Ingredients:
- Chicken breasts : 740 grams
- Yogurt : 125 grams
- Sunflower oil : 1/6 cup
- Salt to taste
- Onion : 1 (large)
- Garlic : 3 cloves
- Garam masala : 1 teaspoon
- Coriander powder : 1 teaspoon
- Cumin powder : 1 teaspoon
- Turmeric powder : 1/2 teaspoon
- Red Chili powder : 1 teaspoon
- Green mango powder : 1 teaspoon
- Atta flour : 500 grams + 20 grams for rolling
- Young spinach leaves
Instructions:
- Chop the onion into cubes, the garlic into slices. Deskin the chicken breasts and make slanting slits on them.
- Add all the dried spices to the yogurt. Add oil and salt and mix nicely.
- Coat the chicken breasts with the spices. I use my hands for this, so that the chicken is well messaged with the spices.
- Add the chopped onion and garlic pieces to the chicken and coat them nicely with the spice mix.
- Place the chicken with spice mix in a non-stick oiled baking pan.
- Roast them at 200°C for 30 minutes. Change the sides after 30 minutes and roast them again for another 30 minutes.
- Take the flour in a deep bottomed bowl and add the salt and mix well. Make a hole in the middle, add water and start to amalgamate the Atta in the water. Then add water little by little and knead the dough. Cover the dough with aluminum foil and rest it for 45 minutes. This helps the gluten bonds to form.
- After resting, knead again for 1-2 minutes and then make balls.
- Take each ball at a time, dust it with dry atta and then flatten them.
- With the help of a rolling pin, roll out the flatbreads.
- Take a non-stick pan and place it on the heat. When the pan is warm, place the rolled dough on it.
- When you see small swellings on the dough, turn the side.
- Press lightly. You will see the bread swell up. Remove it from the heat into a dish and cover it.
- Take a roti, place the spinach leaves on it. Put some of the grilled onions from the chicken on the leaves. Shred the chicken pieces with a fork (or a knife) and place them on the spinach leaves.
- Lightly roll the roti and attach it with tooth picks.
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