Side Pannel
Tandoori Chicken Lettuce Wraps
Tandoori Chicken Lettuce Wraps
- Recipe Submitted by maryjosh on 01/02/2020
Ingredients List
- 10 skinless boneless chicken thighs
- Tandoori spice mix:
- 2 tsp. ground ginger
- 2 tsp. ground cumin
- 2 tsp. ground coriander
- 2 tsp. paprika
- 2 tsp. turmeric
- 2 tsp. salt
- 2 tsp. cayenne pepper
- 1/4 cup plain yogurt
- Cucumber raita:
- 1/2 English cucumber the long, skinny ones :
- 1 tsp. salt
- 2 green onions finely chopped
- 1/2 tsp. garam masala
- 1 cup plain yogurt
- Cooked basmati rice optional
- Boston Bibb lettuce leaves, separated
Directions
Cut each thigh into three pieces. Place all the pieces in a zip-lock bag or bowl. In a small bowl, mix together the tandori spices with the 1/4 cup yogurt. Add to the zip-lock bag or bowl and stir or shake to coat the chicken well. Seal or cover and refrigerate for a few hours or overnight.
Make the raita: Cut the cucumber in half lengthwise and remove the pulp from the middle with a teaspoon. Grate the cucumber into a bowl. Add the salt, stir and leave for 10-15 minutes. Strain the liquid off and add the remaining ingredients. Stir until combined. Cover and refrigerate until ready to serve.
Grill the chicken pieces on a hot greased grill or BBQ. Allow to rest,then cut into smaller chunks. Place a heaped spoonful of cooked rice on the bottom end of each lettuce leaf, top with some of the chicken and top with a spoonful of raita.
Make the raita: Cut the cucumber in half lengthwise and remove the pulp from the middle with a teaspoon. Grate the cucumber into a bowl. Add the salt, stir and leave for 10-15 minutes. Strain the liquid off and add the remaining ingredients. Stir until combined. Cover and refrigerate until ready to serve.
Grill the chicken pieces on a hot greased grill or BBQ. Allow to rest,then cut into smaller chunks. Place a heaped spoonful of cooked rice on the bottom end of each lettuce leaf, top with some of the chicken and top with a spoonful of raita.
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