Description
Chicken Tikka Chapati Burritos blend Mexican and Indian cuisines into a delightful culinary fusion. Spicy marinated chicken wrapped in warm chapati creates a mouthwatering experience that will transport you to a world of rich, cross-cultural flavors.
Ingredients
Scale
Protein:
- 2 chicken breasts, chopped into bite-size chunks
Spices and Seasonings:
- 1 teaspoon ground coriander
- ½ teaspoon turmeric
- ½ teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon mild chilli powder (or hot, if you prefer)
- 1 pinch of cinnamon
- ½ teaspoon salt
- ½ teaspoon black pepper
Marinade and Additional Ingredients:
- 120 milliliters (½ cup) Greek yogurt or thick natural yogurt (full fat)
- 2 cloves garlic, peeled and minced
- 1 thumb-sized piece of ginger, peeled and minced
- Juice of half a lemon
- 2 tablespoons vegetable oil
To Serve:
- 4 chapatis
- 4 large leaves from a romaine lettuce, sliced into strips
- 170 grams (1 cup) cooked basmati rice
- 4 tablespoons Greek or natural yogurt
- 4 tablespoons mango chutney
- 1 jalapeno chilli, thinly sliced
- ½ red bell pepper, de-seeded and chopped finely
Instructions
- In a spacious mixing vessel, blend diced chicken breast with tangy yogurt, minced garlic, grated ginger, freshly squeezed lemon juice, ground coriander, turmeric, cumin, sweet paprika, fiery chilli powder, warm cinnamon, kosher salt, and cracked black pepper until ingredients coat the meat evenly.
- Securely cover the marinated mixture and refrigerate for 2 to 3 hours, allowing the flavors to deeply penetrate the chicken pieces.
- Prepare wooden skewers by soaking them in cool water for 60 minutes to prevent charring during grilling.
- Preheat grill or grill pan to medium-high heat (375°F / 190°C), ensuring surface is lightly oiled.
- Thread marinated chicken pieces carefully onto pre-soaked skewers, maintaining consistent spacing.
- Lightly brush chicken skewers with olive oil to enhance browning and prevent sticking.
- Grill chicken for 8 to 10 minutes, rotating periodically to achieve uniform caramelization and ensure internal temperature reaches 165°F (74°C).
- Warm chapati flatbreads briefly on a hot griddle or skillet.
- Layer each chapati with crisp lettuce, fluffy basmati rice, perfectly grilled chicken, cooling yogurt, sweet mango chutney, sliced jalapeños, and diced red bell peppers.
- Roll chapatis tightly into burrito-style wraps, securing edges to prevent filling from escaping.
- Optional: Wrap in aluminum foil to maintain warmth and structural integrity.
- Serve immediately while ingredients remain fresh and temperature is optimal.
Notes
- Maximize flavor by allowing chicken to marinate for the full recommended time, letting spices deeply penetrate the meat.
- Wooden skewers require soaking in water to prevent burning and potential fire hazards during grilling.
- Ensure chicken is completely cooked through by checking internal temperature reaches 165°F for food safety.
- Create a balanced burrito by layering ingredients strategically to distribute flavors and textures evenly.
- Serve immediately after wrapping to maintain chapati’s softness and prevent ingredients from becoming soggy.
- Optional prep tip: Prepare marinade and marinate chicken the night before for more intense, developed flavors.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Snacks
- Method: Grilling
- Cuisine: Indian-Mexican
Nutrition
- Serving Size: 4
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 75 mg