Chicken Tikka Naan Wraps
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.
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.
Nutrition
Serving: 1 naan wrap | Calories: 609kcal | Carbohydrates: 68g | Protein: 44g | Fat: 18g | Sodium: 1851mg | Fiber: 4g | Sugar: 10g
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