These Chicken Tikka Naan Wraps are simple to make and boast tons of flavor. They’re filled with tender, marinated chicken and slathered with homemade raita.
These Chicken Tikka Naan Wraps were inspired by the popular bacon naan roll at one of our favorite restaurants, Dishoom. We made a dinner variation of the naan roll with chicken tikka (chicken pieces) and homemade raita (cucumber yogurt sauce).
The chicken tikka is marinated in a delicious, heavily spiced yogurt sauce then baked on skewers until lightly charred. The raita is pretty straight forward and adds a touch of freshness to the naan wraps. We like to add thinly sliced red onions for an extra bite and chopped cilantro for topping.
These naan wraps are super filling and surprisingly easy to make for dinner. They’re always a hit in our house, and we’re sure you’ll enjoy them too. For more Indian-inspired recipes, try our Creamy Coconut Chicken Curry.
Ingredient Notes and Substitutions
Find the full list of ingredients, measurements, and instructions in the recipe card below!
- Chicken Thighs: These work best for this recipe because of how tender they are. If you opt for chicken breast, you’ll need to reduce the cook time since they cook faster than thighs.
- Plain Greek Yogurt: We use full-fat but 2% is fine too. You’ll need quite a bit for the raita and the marinade.
- Kashmiri Chili Powder: If you can’t find this spicy bright red chili powder at your local grocery store, you can find it at Indian supermarkets or online sites like The Spice House and Amazon.
- Spices: You’ll need several spices like garam masala, coriander, turmeric, ground fenugreek, and cumin.
- Fresh Ginger: You can use 1 tbsp of ginger paste in place of 1 tbsp of minced ginger.
- Mint: You can replace the fresh mint with 1 tsp of dried mint.
- Naan: We like garlic naan for extra flavor, but plain is good too. Even better if it’s homemade!
Step-by-Step Instructions
This section provides a general overview as well as any pictures to guide you through the recipe. The full detailed recipe instructions are in the recipe card at the bottom of the post.
1. Marinate the chicken. Add the spices, ginger, garlic, lemon juice, oil, and Greek yogurt to a large bowl. Mix to combine then toss the chicken in the marinade. Chill in the fridge for at least 1 hour or up to 48 hours.
2. Make the raita. Combine the cucumbers, red onion, fresh herbs, and other ingredients in a bowl. Set aside in the fridge.
3. Cook the chicken tikka. Thread the chicken onto 4 metal skewers and bake for 10 minutes on each side. Flip on the broiler and cook for 3-4 minutes on each side until the chicken is lightly charred.
4. Assemble the naan wraps. Heat up your naan then spread some of the raita on top. Add a skewer’s worth of chicken to each naan then top with thinly sliced red onion, cilantro, and more raita.
Expert Tips
- Let the chicken marinate for a long time. The longer you let it sit in the fridge, the better the flavor. You can keep it in the fridge for up to 48 hours.
- Let the raita rest before serving. Much like the chicken, the raita needs time to rest to let the flavors meld together. Prep it while the chicken is marinating and store it in the fridge until you’re ready to serve the naan wraps.
FAQ
Yes. Place the skewers on a lightly oiled grill and cook on both sides until the chicken is lightly charred and cooked through. The internal temperature should reach 175°F (79.4°C) for chicken thighs.
The closest substitute would probably be Deggi Mirch. We’ve also seen a few people suggest using 3 parts smoked paprika to 1 part cayenne pepper. So for this recipe, that would be 1 ½ tsp of smoked paprika and ½ tsp of cayenne pepper. Again, it’s not a complete substitution, but it should do in a pinch.
Feel free to use whatever toppings you want. Some suggestions are lettuce, chopped tomatoes, and sliced chiles.
If you made this Chicken Tikka Naan Wraps recipe, please let us know by leaving a star rating and review down below. We’d love to hear from you!
📖 Recipe
Chicken Tikka Naan Wraps
Equipment
- 4 Metal Skewers
Ingredients
Chicken Tikka:
- ½ cup (120 g) plain full-fat Greek yogurt
- 1 ¼ tsp fine sea salt
- ½ tsp ground black pepper
- 2 tsp kashmiri chili powder
- 1 tbsp ground fenugreek
- 1 tsp ground coriander
- 1 tsp garam masala
- 1 tsp ground cumin
- ¼ tsp ground turmeric
- 1 tbsp minced ginger
- 4 cloves garlic minced
- 1 tbsp lemon juice
- 1 tbsp neutral oil
- 1 lb (454 g) boneless skinless chicken thighs
Raita:
- 1 cup (240 g) plain full-fat Greek yogurt
- 3 tbsp water
- ½ cup (63 g) finely diced English cucumbers
- 2 tbsp finely chopped red onion
- 2 tbsp finely chopped cilantro
- 1 tbsp finely chopped mint fresh
- ½ tsp ground cumin
- ¼ tsp fine sea salt
For the Naan Wraps:
- 4 naan we use garlic naan
- Thinly sliced red onions
- Raita
- Chopped cilantro
Instructions
- Make the chicken marinade by adding the Greek yogurt, salt, pepper, spices, ginger, garlic, lemon juice, and neutral oil to a large bowl. Mix to form a well combined thick paste.
- Cut the chicken into 1-inch (2.5 cm) chunks and add them to the bowl of marinade. Toss to fully coat the chicken.
- Cover the bowl with plastic wrap and marinate in the fridge for at least 1 hour or up to 48 hours. The longer it marinates, the better.
- For the raita, combine all the ingredients in a bowl and set aside in the fridge while you cook the chicken.
- Preheat the oven to 450°F (235°C) and line a large baking sheet with foil.
- Remove the chicken from the fridge and thread the pieces onto 4 metal skewers. We usually get about 10-15 pieces of chicken per skewer.
- Place the chicken skewers on the prepared baking sheet and bake for 10 minutes. Flip the skewers over and cook for another 10 minutes.
- Turn on the broiler and cook for 3-4 minutes on both sides until lightly charred (a total of 6-8 minutes of broiling). Keep an eye on it so the chicken doesn't burn.
- Heat up your naan and spread some of the raita on top. Add one skewer's worth of chicken to each naan and top with thinly sliced red onions, chopped cilantro, and more raita.
Notes
- The chicken tikka is slightly adapted from Swasthi’s Recipes.
- Kashmiri Chili Powder: The best substitution is Deggi Mirch, but you can also try a combination of 1 ½ tsp of smoked paprika and ½ tsp of cayenne pepper. We haven’t tried the latter, but it should do in a pinch.
- You can use 1 tsp of dried mint in place of 1 tbsp of fresh mint.
- Place any leftover chicken in an airtight container and store in the fridge for 1-2 days.
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