This is a great sandwich to eat straight off the barbecue. Ideally you want to make or buy chapati or similar flat breads so they are soft and easily rolled around the chicken.
The purpose of a marinade is to tenderise the meat as well as add flavour. I prefer chicken thigh meat to breast as it doesn't dry out as much when it's cooked. For Indian spicing I'd rather start with whole spices then grind them and mix together. That way it's easier to make out the individual spices and you can adjust the mix according to your favourites. This one, though, should be more fragrant than hot.
4 medium-sized chicken thighs, boned and skinned
1 clove of garlic, peeled and crushed
A small piece of root ginger, peeled and grated
1/3tsp ground turmeric
Seeds of 5 cardamom pods
1/2tsp ground cumin
Half a small to medium chilli, seeded and roughly chopped
1/3tsp ground fenugreek
1tbsp vegetable oil
2tbsp thick yoghurt
1/2tbsp lemon juice
Salt and freshly ground black pepper
2 chapatis or flat breads
Lettuce and coriander leaves (optional)
for the minted yoghurt
2tbsp thick yoghurt
1tbsp chopped fresh mint
Gently cook the garlic, ginger and the rest of the spices in the vegetable oil for 2-3 minutes without colouring. Remove from the heat and coarsely blend with the yoghurt and lemon juice. If you're not using a stick blender, you'll have to stop the machine and scrape down the sides occasionally. Coat the chicken with this mixture and leave to marinade in a non-reactive (non-metal) bowl in the fridge overnight.
To serve, cook the chicken on a griddle or frying pan lightly rubbed with oil for 4-5 minutes on each side. Meanwhile mix the yoghurt with the mint and warm the chapatis or flat breads. Shred the chicken. Shred the lettuce and lay on the breads, scatter the chicken on top and add coriander leaves. Spoon over the yoghurt and roll up the breads.
They can be eaten hot or cold or taken on a picnic wrapped in greaseproof paper.Reuse content