This recipe takes some preparation but after that its just a matter of putting it all together.
Serves: 6
Ingredients for Chicken:
- Boneless Chicken legs – 6, cut into thick strips
- Cinnamon sticks – 1″
- Peppercorns – 1 teaspoon
- Cloves – 2
- Cumin – a pinch
- Kashmiri Red chilli – 3
- Garlic – 1 knob
- Onion – Half, chopped
- Curd – 2 tablespoon
- Tomato Puree – 2 tablespoons
- Sugar/ jaggery – ½ teaspoon
- Lime juice – 2 teaspoons
- Oil – 2 tablespoons
- Salt to taste
- Hung Curd Sauce/Mayonnaise – 1 cup
Method for Chicken:
- Grind to a fine paste, the cinnamon, pepper, cloves, cumin, Kashmiri chilli, garlic, onion, curd, tomato puree, jaggery, lime juice, oil and salt to taste. Do not add any water.
- Transfer the ground masala to a large bowl and marinate the chicken strips in the prepared masala. Refrigerate for 2 hours.
- Heat a grill pan/iron skillet/frying pan with a well-fitting lid. Cook the chicken in batches by laying out the strips on the hot skillet, without adding any oil to the pan. Cover and cook until it looks done. The chicken will cook in its juices.
- Now open the pan, continue cooking until the marinade reduces and is just enough to coat the chicken. At this point, you can drizzle a little oil on the chicken.
- Cook the rest of the chicken in the same way. Cover with a well-fitting lid (so it doesn’t go dry) and set aside.
Ingredients and Method for Salad:
Mix all the ingredients in a large bowl and set aside in the refrigerator to chill.
- Cucumbers – 3, cut into thin strips
- Cabbage – 1 cup, cut into thin strips
- Olives – 6, sliced
- Sliced Jalapeno – 2 tablespoons
- Green, Red and Yellow peppers – ½ each cut into thin strips
- Lime juice/vinegar of your choice – 1-2 teaspoons
- Salt to taste
Ingredients for the Wrap dough:
- Plain Flour – 1¾ cups
- Curd – 3 tablespoons
- Warm Milk – ¾ cup
- Yeast – 1½ teaspoons
- Warm water – ¼ cup
- Sugar – 1 teaspoon
- Salt – ½ teaspoon
Method for Wrap:
- Warm the water and add ½ teaspoon of sugar, stir. Add the yeast and mix well. Cover and set aside until the yeast turns a little bubbly. (do this to ensure that the yeast is alive)
- Heap the flour and salt in a large bowl and mix well.
- Make a well in the centre of the flour and add the remaining sugar, warm milk, curd and yeast mix.
- Knead well to make a soft dough.
- Form the dough into a ball, cover with a damp cloth and leave it to rise for 30 minutes.
- After 30 minutes, divide the dough into 6 portions.
- Roll each into a disc, ensuring that it is not too thin, and cook on a hot skillet.
To assemble the Chicken Wrap:
- Warm the wrap and spread two tablespoons of Hung Curd Sauce/mayonnaise across the wrap, followed by a layer of salad and chicken.
- Wrap tight and serve.
Note:
- Alternatively, you could substitute the Hung Curd Sauce with Mayonnaise or any other sauce of your choice. However, the hung curd sauce is a refreshing alternative.
- You can also spread the chicken strips onto a baking tray and grill at 200°C for 40 minutes, turning the strips at half-time. Baste with the leftover marinade.
- A store-bought tortilla is a good substitute for the wrap.