• Prep Time: 20 mins
  • Cooking Time: 15 mins
  • Serves: 6

Tandoori Chicken Lettuce Wraps

  • Recipe Submitted by on

 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


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.

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