Gulaabi Chicken Tikka Thai Wrap
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This recipe was born out of my desire to pay tribute to the time-tasted cultural exchange between Indian and Thai culture. This cuisine has an Indian soul but it is wrapped in Thai elegance. The beetroot gives the Tikka it's unique rosy red colour and a beautiful texture. The translucent Thai rice paper perfectly compliments the succulent chicken pieces.
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Ingredients
- 500 gm boneless skinless thighs cut into 1 1/2 inches chunks
- 1 large beetroot peeled cooked and roughly chopped
- 1 cup whole milk yogurt
- 3 teaspoon dried fenugreek leaves
- 2 teaspoon all ground masala
- 1 teaspoon cumin powder
- 2 tablespoon refine oil
- 2 tablespoon melted butter
- 2 teaspoon lemon juice
- 2 teaspoon finely chopped garlic
- 2 teaspoon finely chopped ginger
- 8-10 rice paper
- Julian cabbage
- Julian carrot
- Cucumber sliced
- Lemon wedge
- Salt
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Instructions
- First make the marinated, combine the lemon juice 1 tsp each of the garlic, ginger and salt in a large bowl. Rub the mixture into the chicken thighs and marinate for at least 20 minutes at room temperature or longer in the refrigerator covered.
- Put the beets and yogurt in a food processor and puree until smooth. Add the remaining salt ginger, garlic, dried fenugreek leaves, all ground masala, cumin, refine oil and pulse to combine.
- Coat the chicken with pureed beet mixture and marinate, refrigerated and covered for at least one hour and up to eight hours
- Now get ready the toaster direct heat medium high. Toaster should be 4 inches high from the heat source.
- Drizzle melted butter or spray olive oil. Carefully cook all sides about 8 minutes.
- Now take a serving plate spread water on the rice paper.
- Now keep lettuce, Julian cabbage, Julian carrot, chopped large green chilli, cucumber sliced and chicken tikka.
- Garnish with lemon wedge and any Thai sauce.
Notes
Thai rice paper perfectly compliments the succulent chicken pieces.
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