Skuxx Food | Tandoori Chicken Flatbreads

Skuxx Food | Tandoori Chicken Flatbreads

If you miss the naanwich truck on campus, here’s something to fill that void. 

Serves 5 (2 each)

Ingredients: 
10 flatbreads/naan/wraps 
A few handfuls of baby spinach 
A bunch of coriander to garnish, optional 

Pickled onion: 
1 red onion, thinly sliced 
Around ⅓ cup white vinegar 
Around ⅓ cup water 
1 teaspoon maple syrup 
Salt 

Chicken marinade:
600-700 grams chicken breasts or boneless thighs, cut into strips 
1 cup plain yoghurt 
4 cloves garlic, minced 
1 thumb of ginger, grated 
150 grams tandoori paste 

Raita: 
1 cucumber, diced finely 
2 cloves garlic, minced 
1 teaspoon of ground cumin 
A bunch of fresh mint, roughly chopped or 1 teaspoon of dried mint 
Salt 
2 tablespoons of lime juice 

Method: 

Put thinly sliced pieces of red onion into a jar. Fill the jar half full with vinegar and half full with water. Add maple syrup and a good pinch of salt. Place the lid on and shake well. Place into the fridge while you make the rest of the meal. 

Place chicken and marinade ingredients in a large bowl. Mix well to combine and set aside for 30 minutes. 

Meanwhile, place all raita ingredients in a bowl and mix well to combine. Place in the fridge until ready to eat. 

After 30 minutes, add around 2 tablespoons of oil to a large pan over a medium heat. When hot, add the chicken and marinade. Fry the chicken for 6-7 minutes, turning often to ensure both sides are cooked. Use tongs to take the chicken out of the pan and set aside. Continue to cook the marinade sauce for a further 5 minutes, stirring constantly, until it has thickened. Add the chicken back to the pan for 1 minute to warm through. 

Warm the flatbreads/naan/wraps in the microwave (or make your own if feeling boujee). 

Assemble the flatbreads/naan/wraps with the raita, a handful of spinach, chicken, pickled onion and coriander. Enjoy! 

This article first appeared in Issue 22, 2022.
Posted 6:57pm Sunday 11th September 2022 by Rosie Joyce @skuxxfood.