Tandoori Chicken Summer Wrap

While the sun is still shining over here in the UK, I wanted to make sure this recipe got out there. It's a fun, bright and refreshing for a lunch or summer dinner, while still getting the deep and rich flavours of a curry. What really makes the wrap pop is the fresh mango, in place of using a mango chutney. If you don't have fresh mango available then of course, use mango chutney, or pomegranate seeds, or even sweet, ripe melon to get that juicy burst of flavour.

The only step that takes time is marinading the chicken, but you can do as many or as few as you like and then it's free for all with however many wraps you decide to make. As with most marinades, especially curry-based, the longer you can marinade the meat, the better the flavour, so go ahead, buy some chicken legs and get to it!

Tandoori Chicken Summer Wrap

The chicken and coriander chutney recipe is based on a BBCGoodFood recipe but I've changed it to give it some more flavour. The other additions and final product is my own.

Serves: 2

Time: At least 4 hours but ideally overnight for the marinade + 35 mins. to cook and assemble.

Ingredients

Tandoori chicken

4 Chicken legs (skin removed)

1-2 tsp. chilli powder (or to taste depending on how hot your chilli powder is)

2 inch of ginger (peeled)

4 garlic cloves (peeled)

Juice of 1 lime

1 tsp of turmeric powder

1 tsp of garam masala

80g of natural yogurt

2 tsp of coriander powder

1 tsp of cumin powder

1 1/2 tsp of salt

Cucumber raita

1/2 cucumber (cubed or grated - if grated, wring out excess liquid)

80-100g of natural yogurt (you just need enough to cover the cucumber)

Juice of half a lemon

small handful of fresh mint, roughly chopped

Salt and paper to taste

Coriander chutney

100g fresh coriander leaves

50g mint (optional)

1/2 tsp of chilli flakes or 1 green chilli

Juice of half a lemon

1 inch of ginger

1 1/2 tsp of sugar

1 1/2 tbsp of natural yogurt

20ml of olive oil

salt to taste

1 fresh, very ripe mango, cubed.

2 tortilla wraps

1. With a stick blender, blend all tandoori ingredients (minus the chicken) in a container.

2. Score the chicken and in a clean dish, lay the chicken legs flat and cover with the marinade, rubbing it into all crevices. Cover with cling film and keep in the fridge ideally overnight (turn over halfway through).

3. Preheat the oven to 180C fan and lay the chicken in a baking tray, ideally over a wire rack, making sure to spoon over any marinade. Cook for 30-35 mins. until chicken is cooked.

4. Meanwhile, prepare the raita, chutney, and mango.

5. Raita: in a container, mix all the ingredients together and set aside.

6. Chutney: with a stick blender, blend all ingredients together in a container and set aside. The consistency shouldn't be too runny but should flow nicely, so depending on the thickness of your yogurt, add the olive oil in bit by bit, gauging desired consistency.

7. Once the chicken is cooked, pull apart and shred and divide between two tortillas and assemble with the raita, fresh mango and coriander chutney to top it off. Wrap up and enjoy!

Note: All ingredients should keep for a couple of days and retain freshness.

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