Indian dishes are some of our favourite recipes. There is so much flavour and depth. There is so much care, thought and attention to detail put into them. Plain ingredients like chicken thighs are transformed into something tender, juicy and amazing tasting with a wonderful marinade. This is a recipe that was shared with us and taught to us by our dear friend Sumeeta Sehgal. It has become a family favourite! We liken it a little bit to Greek chicken pita wraps but this has more complex flavour layers.
INGREDIENTS (serves 2-3 people)
4-5 chicken thighs de-boned and with the skins off.
For the marinade:
1/4 cup Greek yoghurt
1 tsp turmeric
1 tsp cumin powder
1/2 to 1 tsp red chili powder
1/4 cup fresh coriander leaves
1 tbs crushed garlic
1 tbsp grated ginger
a little bit of lemon juice
For the mint chutney:
1 cup coriander leaves
1 cup mint leaves
juice of 1 small lemon
garlic and salt (optional)
drizzle olive oil on top
For the raita:
3 cups plain yoghurt
finely diced, deseeded cucumber
1 finely diced tomato (seeds removed)
1/2 small finely diced onion
Salt to taste, a pinch of cumin powder and finely shredded mint leaves
Drizzle olive oil on top of the raita to serve
For the roti:
1 cup wheat flour
1/2 cup water
2 whisked eggs
Olive oil to brush with
Marinade the chicken thighs at least a day in advance. Mix the marinade ingredients together, coat the chicken thighs with the marinade, taking care that every bit is well covered. Place in an airtight container in the fridge and let it work its magic overnight.
You can make the mint chutney ahead if you would like as it keeps well in an airtight container in the fridge for several days. Just place the ingredients in a blender and whizz to the consistency of a paste. Adjust thickness of the chutney with fresh squeezed lemon juice or water, one teaspoon at a time.
The following day get started on the rotis. Mix the flour with the water to form a soft dough and knead through well. Then set aside for half an hour (you can make the raita - see below - while waiting). Roll and shape out into round, thin rotis. Cook in a pan on both sides and set aside. You may also opt for buying the rotis ready made from the supermarket. This is faster but making them at home results in a better taste.
To make the raita, peel and de-seed the cucumber and cut into small dice. Also cut the onion and tomato into small dice. Add all remaining ingredients together and mix well. Refrigerate in a covered bowl or container.
Finely shred a wedge of iceberg lettuce and toss in a medium bowl with some finely sliced red onion and some quartered cherry tomatoes - set aside.
Remove the marinaded chicken from fridge and allow to come to room temperature. Cook the marinaded chicken in a pan with about a tbsp of Opus Oléa on a medium heat until cooked through. Use a utensil such as a fork or tongues to turn the chicken pieces from side to side until they are nicely cooked on every side.
While the chicken is cooking, brush the first roti with olive oil on one side and place brushed side down in a medium hot pan. Thinly spread 1-2 tablespoons of the whisked egg on the top side of the roti. When the egg is somewhat cooked through (takes only a few seconds), flip the roti on the other side to fully heat and cook through. Follow with the preparation of more rotis like this and stack them all on one plate.
To assemble the wraps, take one roti egg-side-up, cover with a spoonful of your mint and coriander green chutney, place 3 bite size pieces of chicken in the center, top with a bit of the shredded salad mix and gently wrap into a roll. Adding raita in the roll is optional. We prefer to serve the refreshing raita on the side.