For the Chicken Marinade
1 tbsp.  yoghurt
1 tbsp honey
1 tbsp lime juice
1 tsp paprika
½ tsp coriander powder
½ tsp cumin powder
1 tsp tandoori powder
½ tsp black pepper
For the Mango Chilli
2 tbsp mango chutney
½ tsp chilili powder
½ lime, juice
1 tbsp vegetable oil
3 tbsp. Yoghurt
½ whole cucumber grated
½ tsp salt
¼ tsp cumin powder
½ tsp dried mint leaves
Onion Salad
½ Red Onion
½ Lime Juice
1 small bunch of fresh coriander, chopped
Other ingredients
2 Chicken breasts sliced into strips
mixed pepper, cut into strips
1 Medium white onion, cut into strips
1 Pack of Roti’s or Fajitas to wrap
Fresh coriander for garnish


Marinade the Chicken
In a bowl add all the marinade ingredients except the salt.

Mix well and add the chicken.

leave to marinade for a few hours (the longer you leave it the better the taste)
Prepare the dips
For the Raita first grate the cucumber, then squeeze to release the excess water. Pour this away. Then mix the rest of the Raita ingredients togeher. Raita is best kept in the fridge for a while to develop the taste.
For the Mango chutney mix all the ingredients together in a small bowl, taste and set aside when ready
For the Onion Salad chop and mix all the ingredients together
Cook the chicken
Add the salt to the marinaded chicken and mix well
Use a skillet/Griddle pan for best results (even better a BBQ!).

Heat your griddle pan till really hot and just smoking, then add the chicken strips.

Allow to brown then begin turning (add a little oil if too dry).

After 5 minutes move to one side and add the vegetables and cook along side.
When cooked remove from the heat.
If you have a sizzle plate pre-heated in the oven, then add a little of the hot mango chutney mix to this.

Then add a layer of the vegetables.
Then the chicken on top. This keeps everything warm while you are “wrappin


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