“Street Truck Style” Chicken Jalfrezi in Naan Wrap
Ingredients
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1 tablespoons flour
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2 teaspoon Garam Masala Powder
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2 teaspoon Ground Cumin
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1 teaspoon Chilli Flakes
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½ teaspoon Black Onion Seed
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450 gram (1 pound) boneless, skinless chicken breasts, sliced
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2 tablespoons ghee (clarified butter)
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1 red pepper, cut into chunks
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1 green pepper, cut into chunks
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2 medium tomatoes, chopped
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1 teaspoon sugar
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75 millilitre (3 fluid ounce) plain yoghurt
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1 teaspoon Mint Herb
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8 teaspoon lime pickle, divided
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4 naan breads, warmed through and halved
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Sea Salt, to season
Key Products
Instructions
- 1 Combine flour, Garam Masala, Cumin, Chillies and Black Onion Seed in a bowl. Season with a little Salt then add chicken and toss to coat.
- 2 Heat the ghee in a large non-stick pan over a medium heat. Add chicken and any remaining flour mixture, cook and stir for 6-7 minutes, or until chicken is cooked through. Add peppers, cook and stir for 2 minutes then add the tomatoes and sugar. Cook for a further 2-3 minutes, until tomatoes are softened and form a thick sauce.
- 3 Combine the yoghurt and mint in a small bowl. For each wrap place 1 tsp of the lime pickle in the centre of each naan, then divide the chicken and pepper mixture equally between them. Drizzle with the mint and yoghurt raita, then serve.