Tandoori Chicken Naan Wraps with Mint-Cilantro Chutney

Tender and flavorful tandoori chicken wrapped in warm naan bread with a refreshing mint-cilantro chutney. A quick and easy lunch option perfect for a flavorful midday meal.

Prep Time

15 minutes

Total Time

35 minutes

Calories

620 kcal

Difficulty

Easy

Equipment

3 items

Cost

£2.47/serving

Season:

🌍 Year-round

Meal Type:

Lunch•Bread

Cuisine:

Main Ingredient:

Cooking Style:

Mood:

Ingredients

Servings

1lbBoneless, skinless chicken thighs(Cut into 1-inch cubes)

£4.50

0.5cupPlain Yogurt(Greek yogurt works best)

£0.60

2tbspTandoori Masala Powder

£0.30

1tbspGinger-Garlic Paste

£0.20

1tbspLemon Juice(Freshly squeezed)

£0.15

0.5tspSalt(Or to taste)

£0.01

0.3tspGround Turmeric

£0.05

4piecesNaan Bread

£1.50

1cupFresh Mint Leaves(Packed)

£1.00

1cupFresh Cilantro Leaves(Packed)

£0.80

1pieceGreen Chili(Adjust to spice preference, remove seeds for less heat)

£0.20

1inchGinger(Peeled and roughly chopped)

£0.20

2clovesGarlic

£0.20

2tbspLemon Juice(For the chutney)

£0.15

0.3tspSalt(Or to taste, for chutney)

£0.01

2tbspWater(For adjusting chutney consistency)

Total Cost

£9.87

£2.47 per serving

Instructions

1.
**Marinate the Chicken:** In a bowl, combine yogurt, tandoori masala, ginger-garlic paste, lemon juice, salt, and turmeric. Add the chicken pieces and mix well to coat. Marinate for at least 15 minutes (or longer for better flavor).
2.
**Prepare Mint-Cilantro Chutney:** In a food processor or blender, combine mint leaves, cilantro leaves, green chili, ginger, garlic, lemon juice, salt, and a little water. Blend until smooth, adding more water as needed to achieve your desired consistency. Taste and adjust seasoning as needed.
3.
**Cook the Chicken:** Preheat oven to 400°F (200°C) or preheat your grill to medium-high heat. Spread the marinated chicken in a single layer on a baking sheet (for oven) or grill grates (for grill). Cook for 15-20 minutes, or until the chicken is cooked through and slightly charred. Alternatively, pan-fry the chicken in a skillet over medium heat with a little oil until cooked through.
4.
**Warm the Naan:** Warm the naan bread in a dry skillet or microwave until pliable.
5.
**Assemble the Wraps:** Spread a generous amount of mint-cilantro chutney on each naan bread. Top with cooked tandoori chicken. Roll up tightly and serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (300g)

620 kcal / 2594 kJ

Carbs

48g

18% of RDA

Fat

28g

40% of RDA

Protein

45g

90% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

8 g

9% of RDA

Sodium

950 mg

41% of RDA

Saturated Fat

8 g

40% of RDA

Chef's Tips

For a richer flavor, marinate the chicken overnight in the refrigerator.

If you don't have tandoori masala powder, you can substitute it with a blend of garam masala, paprika, cumin, coriander, and chili powder.

Customize your wrap with other toppings like sliced onions, tomatoes, or bell peppers.

For a spicier chutney, leave the seeds in the green chili.

You can use store-bought tandoori chicken or naan to further shorten the cooking time.

Cooking Equipment

Oven or Grill

Mixing Bowls

Food Processor or Blender

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a richer flavor, marinate the chicken overnight in the refrigerator.

If you don't have tandoori masala powder, you can substitute it with a blend of garam masala, paprika, cumin, coriander, and chili powder.

Customize your wrap with other toppings like sliced onions, tomatoes, or bell peppers.

For a spicier chutney, leave the seeds in the green chili.

You can use store-bought tandoori chicken or naan to further shorten the cooking time.

Tandoori Chicken Naan Wraps with Mint-Cilantro Chutney

Ingredients

Instructions