Tandoori Chicken Madras Naan Wraps

Name: Tandoori Chicken Madras Naan Wraps
Prep time: 10 min
Cook time: 3 h
Total time: 3 h 10 min
Cuisine: Indian
Ingredients: 12 boneless chicken thighs; 8 cloves garlic; Thumb ginger; 2 tsp cumin; 2 tsp ground coriander; 1 tbsp smoked paprika; 1 tsp cayenne pepper; 2 tsp garlic granules; 1 tsp turmeric; 2 tsp salt; 2 tbsp natural yogurt; 2 tbsp white wine vinegar; 1 tbsp sunflower oil; 1 tsp powdered red food colouring; 300ml Luke warm water; 1 tsp yeast; 1 tsp sugar; 600g strong bread flour; 1 tsp salt; 1 tsp nigella seeds; 2 tbsp yogurt; 1 tbsp oil; 50g butter; 6 cloves garlic; Handful coriander; 1/2 tsp cumin; 1/2 tsp salt; 4 medium white onions; 2 carrots; 3 tomatoes

23 steps

Prep:10minCook:3h

Makes 4 epic garlic naans filled with rice and tandoori chicken madras

Updated at: Thu, 17 Aug 2023 11:29:01 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

132

High

Nutrition per serving

Calories2090.6 kcal (105%)

Total Fat90.9 g (130%)

Carbs219.4 g (84%)

Sugars19 g (21%)

Protein96.3 g (193%)

Sodium3398.4 mg (170%)

Fiber14.9 g (53%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

Instructions

For the chicken

Step 1

Mince the garlic and ginger, halve the chicken thighs and add all into a bowl til thoroughly combined, cover with cling film and leave in the fridge overnight

For the Naan

Step 2

Mix the water, yeast and sugar and sit for 10 minutes

Step 3

In a large bowl combine the flour, salt, nigella seeds, and yogurt

Step 4

Pour in the yeast mixture and combine, then knead for 10 minutes to make a smooth dough

Step 5

Oil a large bowl, place in your dough and roll it in the oil to cover

Step 6

Cover with cling film and sit in the fridge overnight

Naan

Step 7

Split the naan dough into 4 and form into doughballs

Step 8

Leave on a floured tray and cover with cling film and let double in size (2 hours approx)

Madras Sauce

Step 9

Dice the onion and grate the carrot and fry in oil on medium heat for 5 minutes til soft

Step 10

Grate the tomato and add this to the pan and fry for a further 5 minutes

Step 11

Mince the garlic, ginger and Chillies and add to the pan, frying for 2 mins

Step 12

Add the purée and spice and fry for 2 minutes

Step 13

Add the stock, bay leaves, and (bashed) lemongrass, juice the lemon and add the vinegar. Mix through and simmer for 2 hours. Remember the bay leaves and lemongrass - remove these after an hour of simmering

Step 14

If you want a smooth sauce (reccommended) blend the sauce half way through the simmering process

Jeera Rice

Step 15

Add the dry rice into the oil and fry on medium for 4 minutes, stirring round.

Step 16

Add the cumin seeds, nigella seeds, mustard seeds, and salt and stir fry for a further 2 minutes

Step 17

Add the water and vinegar, cover and simmer for 10 minutes

Step 18

Turn off the heat and let sit for 10 minutes, then remove the lid and break up with a fork for perfect individual grains of rice!

Get Grilling

Step 19

Fire up your bbq - gotta be open flame for tandoori chicken. Grill them for 15 mins a side, flipping a few times

Step 20

Take your chicken off and add into the madras sauce.

Step 21

Meanwhile, start stretching the naan out - and cook directly on the bbq for 1-4 minutes a side depending on how hot your bbq still is, we want some black bits starting to form.

Step 22

Flip the naan and brush with the garlic butter immediately. Cool on this side for however long it took the other side

Step 23

Either serve up with rice and sides or make yourself a naan wrap!