Gousto tandoori chicken Roti wraps with beetroot and carrot slaw recipe

Updated at: Thu, 17 Aug 2023 11:30:39 GMT

Step 1

Preheat the grill to medium-high. Before you start cooking, take your chicken out of the fridge, open the packet and let it air. Combine the curry powder, half of the natural yoghurt, half of the ginger paste (you'll use the rest later!), a drizzle of vegetable oil and a pinch of salt and pepper in a bowl – this is your tandoori marinade.

Step 2

Add the diced chicken thigh to the tandoori marinade and give everything a good mix up – this is your marinated chicken.

Step 3

While the chicken is marinating, preheat the grill to high. Grate the beetroot then add to a sieve over the sink and squeeze out any excess water. Top, tail and grate the carrot. Peel and slice the shallot finely. Strip the mint leaves from their stems and chop them roughly, discard the stems.

Step 4

Add the marinated chicken to a tin foil-lined baking tray and put the tray under the grill for 10-12 min or until the chicken is cooked through (no pink meat!) and starting to char – this is your tandoori chicken.

Step 5

While the chicken is cooking, add the grated beetroot and carrot to a large bowl with the sliced shallot, sultanas, cider vinegar, the remaining ginger paste, half of the chopped mint (save the rest for garnish!), 1/2 tsp [1 tsp] sugar and a generous pinch of salt and pepper. Give everything a good mix up – this is your beetroot and carrot slaw

Step 6

Combine the remaining natural yoghurt with the mango chutney, 1 tsp [1.5 tsp] cold water and a pinch of salt in a small bowl – this is your mango yoghurt.

Step 7

Once the chicken is nearly cooked, heat a large, dry, wide-based pan over a medium-high heat. Sprinkle the roti with a little cold water. Once hot, add the roti to the pan and cook for 1-2 min on each side or until warmed through.

Step 8

To assemble, spread the mango yoghurt over the warmed rotis then top with some beetroot & carrot slaw and tandoori chicken. Garnish with the remaining chopped mint. Serve the remaining beetroot and carrot slaw to the side

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