Enjoy the flavorful combination of the succulent chicken tikka and the flaky Soorya Malabar Parotta, creating a wrap that’s both hearty and delightful!
Soorya Malabar Parotta
250g boneless chicken, cut into bite-sized pieces
1/4 cup plain yogurt
1 tablespoon ginger-garlic paste
3 tablespoon lemon juice
1 teaspoon red chili powder
1/2 teaspoon turmeric powder
1 teaspoon garam masala
Salt to taste
Oil for cooking
1 cup fresh mint leaves, washed and chopped
1/2 cup fresh cilantro (coriander) leaves, washed and chopped
1-2 green chilies, chopped (adjust to taste)
1/2 inch piece of ginger, peeled and chopped
To prepare for the Chicken Tikka, in a bowl, mix yogurt, ginger-garlic paste, 1 tablespoon of lemon juice, red chili powder, turmeric powder, garam masala, and salt to make the marinade.
Add the chicken pieces to the marinade and coat them well. Cover and refrigerate for at least 1 hour, or ideally overnight for better flavor absorption.
Preheat the oven to 400°F (200°C). Thread the marinated chicken onto skewers or lay them on a baking tray.
Bake the chicken in the preheated oven for about 20-25 minutes or until cooked through and slightly charred. You can also grill the chicken on a barbecue.
For the mint chutney, in a blender or food processor, combine the mint leaves, cilantro leaves, green chilies, ginger, and chopped onion (if using). Add the remaining lemon juice, cumin powder, sugar (if using), and a pinch of salt.
Blend the mixture until it forms a coarse paste. You can add a little water if needed to help with blending.
If using yogurt for creaminess, add 2 tablespoon of it to the blender and blend again until well combined.
Taste the chutney and adjust the salt, lemon juice, or green chilies as per your preference.
To assemble the Chicken Tikka Wrap, heat the Soorya Malabar Parotta in a stove-top.
Place a Malabar Parotta on a clean surface, arrange a few pieces of the cooked chicken tikka on the center of the Parotta.
Optionally, you can add sliced onions, tomatoes, and lettuce leaves over the chicken.