Register
“Street Truck Style” Chicken Jalfrezi in Naan Wrap
Ingredients
-
1 tablespoons flour
-
2 teaspoon Garam Masala Powder
-
2 teaspoon Ground Cumin
-
1 teaspoon Chilli Flakes
-
½ teaspoon Black Onion Seed
-
450 gram (1 pound) boneless, skinless chicken breasts, sliced
-
2 tablespoons ghee (clarified butter)
-
1 red pepper, cut into chunks
-
1 green pepper, cut into chunks
-
2 medium tomatoes, chopped
-
1 teaspoon sugar
-
75 millilitre (3 fluid ounce) plain yoghurt
-
1 teaspoon Mint Herb
-
8 teaspoon lime pickle, divided
-
4 naan breads, warmed through and halved
-
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.
More To Savour
