Marinate boneless chicken cubes with yogurt, lemon juice, oil, tikka masala and leave for an hour.
Add all the ingredients mentioned for making wraps in a bowl and knead into soft dough, cover with wet cloth at room temperature.
Thread the chicken pieces on skewers (if you’re using wooden skewers, remember to soak them for 30 minutes before using to prevent them from burning).
Make 5-6 small balls of the dough.
Roll them out similar to size of puri.
On a hot griddle toast them well and cover them in hotpot or kitchen cloth to keep them warm.
Turn on your oven’s grill/broiler to 200° C and grill for about 10-12 minutes per side. Turn the skewers over once they begin to color; keep an eye that the chicken doesn’t burn.
Alternatively, you can shallow fry the skewered chicken on a pan on both sides until cooked through.
Mix all the ingredients well, mentioned for sauce.
Cut all the salad in strips except lettuce leaves and lemon.
For an individual serving take a wrap.
Lay down a salad leave, add chicken and salad, squeeze lemon if desired, spread sauce and wrap it in butter paper or aluminum foil.
You can serve them as a platter too, by putting wraps and chicken skewers and salad in a platter separately with sauce.
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