Pulled tandoori-spiced chicken recipe

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Pulled tandoori-spiced chicken recipe

The chicken tastes incredible with all the beautiful spices, while the creamy yogurt makes it tender and moist. It's piled into wraps with a fresh cucumber, red onion, carrot and fennel salad.

Ingredients

For the chicken
  • 2 tbsp natural yogurt
  • 2 garlic cloves, finely chopped
  • 1 tbsp tandoori masala
  • 0.5 tsp salt
  • 2 boneless, skinless chicken breasts, each cut into 3 or 4 strips
  • 1 tbsp sunflower oil
  • 2 tbsp salted butter, plus extra to serve
  • 2 tbsp natural yogurt
  • 2 garlic cloves, finely chopped
  • 1 tbsp tandoori masala
  • 0.5 tsp salt
  • 2 boneless, skinless chicken breasts, each cut into 3 or 4 strips
  • 1 tbsp sunflower oil
  • 2 tbsp salted butter, plus extra to serve
  • 2 tbsp natural yogurt
  • 2 garlic cloves, finely chopped
  • 1 tbsp tandoori masala
  • 0.5 tsp salt
  • 2 boneless, skinless chicken breasts, each cut into 3 or 4 strips
  • 1 tbsp sunflower oil
  • 2 tbsp salted butter, plus extra to serve
For the masala
  • 100 ml natural yogurt
  • 30 ml double (heavy) cream
  • 1 tsp chilli powder
  • 1 tsp ground coriander (cilantro)
  • 1 tsp ground cumin
  • 1 tsp kasuri methi (dried fenugreek leaves)
  • 3.5 fl oz natural yogurt
  • 1.1 fl oz double (heavy) cream
  • 1 tsp chilli powder
  • 1 tsp ground coriander (cilantro)
  • 1 tsp ground cumin
  • 1 tsp kasuri methi (dried fenugreek leaves)
  • 0.4 cup natural yogurt
  • 0.1 cup double (heavy) cream
  • 1 tsp chilli powder
  • 1 tsp ground coriander (cilantro)
  • 1 tsp ground cumin
  • 1 tsp kasuri methi (dried fenugreek leaves)
For the salad
  • 0.5 cucumber, thinly sliced
  • 1 red onion, thinly sliced
  • 1 carrot, cut into matchsticks
  • 0.5 fennel bulb, thinly sliced
  • 1 tbsp olive oil
  • 0.5 lemon, juice only
  • 1 pinch salt
  • 1 pinch ground black pepper
  • 0.5 cucumber, thinly sliced
  • 1 red onion, thinly sliced
  • 1 carrot, cut into matchsticks
  • 0.5 fennel bulb, thinly sliced
  • 1 tbsp olive oil
  • 0.5 lemon, juice only
  • 1 pinch salt
  • 1 pinch ground black pepper
  • 0.5 cucumber, thinly sliced
  • 1 red onion, thinly sliced
  • 1 carrot, cut into matchsticks
  • 0.5 fennel bulb, thinly sliced
  • 1 tbsp olive oil
  • 0.5 lemon, juice only
  • 1 pinch salt
  • 1 pinch ground black pepper
To serve
  • 4 wraps
  • 4 wraps
  • 4 wraps

Details

  • Cuisine: Indian
  • Recipe Type: Chicken
  • Difficulty: Easy
  • Preparation Time: 10 mins
  • Cooking Time: 20 mins
  • Serves: 4

Step-by-step

  1. For the chicken, mix the yogurt, garlic, tandoori masala and salt together in a bowl. Add the chicken strips and turn until well coated in the marinade.
  2. Heat the oil and butter in a frying pan, add the marinated chicken and cook over a medium heat for 8 minutes until the chicken is almost cooked through.
  3. Transfer the chicken to a chopping board and use a knife and fork to pull the chicken apart into shreds. Return the pulled chicken to the pan.
  4. Mix all the masala ingredients together in a bowl. Add to the chicken in the pan and mix well. Cook over a medium heat for 6–8 minutes until most of the liquid has cooked off.
  5. Meanwhile, combine all the salad ingredients in a bowl.
  6. Heat a frying pan over a low to medium heat and heat the wraps for a few seconds on each side until soft, then spread with butter.
  7. Divide the salad between the wraps, top with the pulled chicken, roll up the wraps and serve.

This recipe is from Chetna's 30 Minute Indian by Chetna Makan. Published by Mitchell Beazley (£20).

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