Chicken Tikka Kati Rolls
Ingredients
- 600 g boneless chicken thighs
- 150 ml natural yoghurt
- 3 tbsp tikka masala paste
- 4 chapattis
- 1 red onion
- 0.5 cucumber
- 4 tbsp mango chutney
- 20 g fresh coriander
- 1 lemon
Nutrition (per serving)
- Calories
- 490 kcal
- Protein
- 35.5 g
- Carbohydrate
- 45.2 g
- of which sugars
- 19.9 g
- Fat
- 17.8 g
- of which saturates
- 5.2 g
- Fibre
- 5 g
- Salt
- 1.53 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cut chicken thighs into bite-sized chunks. Mix together yoghurt and tikka masala paste, add chicken and toss to coat. Leave to marinate for at least 15 minutes.
- 2
Thread chicken onto metal skewers or spread on a baking tray. Grill under a hot grill for 12–15 minutes, turning halfway, until charred at the edges and cooked through.
- 3
Meanwhile, thinly slice red onion and cucumber. Squeeze over a little lemon juice and a pinch of salt and toss together.
- 4
Warm chapattis in a dry frying pan for 30 seconds each side.
- 5
Spread each chapatti with a tablespoon of mango chutney, pile on the chicken tikka pieces, add the onion-cucumber slaw and scatter over fresh coriander.
- 6
Roll tightly and wrap the base in foil to hold together. Serve straight away.
Plan the week's meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.