Make a mouthwatering Spiced Tandoori Chicken wrapped in warm naan with fresh veggies and chutney! It’s a quick 30-minute dinner that’s bursting with flavors. The chicken stays juicy and the taste is simply irresistible. There are so many ways to enjoy it – wrap it up or toss it into a rice or salad bowl!
Tandoori Chicken Naan Wraps
Ingredients
**Tandoori Chicken:**
- 1.5 pounds of chicken breast or boneless skinless chicken thighs, cubed
- 3 tablespoons of olive oil
- 1/4 cup of plain whole milk yogurt
- 2 teaspoons of minced fresh ginger or ginger paste
- 1 tablespoon of minced fresh garlic
- 2 teaspoons of garam masala
- 2 teaspoons of salt
- 2 teaspoons of cumin
- 2 teaspoons of mild chili powder
- 1/2 tablespoon of turmeric
- 1 teaspoon of coriander
- 1 teaspoon of paprika
- 1/4 teaspoon of optional cayenne powder
- Juice of 1 whole lime
- Ghee for basting optional
**For Assembly:**
- 8 naans
- Chopped lettuce
- Diced cucumber
- Sliced red onion
- Chutney of your choice
Instructions
- In a large bowl, combine the cubed chicken, olive oil, plain yogurt, ginger, garlic, all the spices, and lime juice. Mix well and marinate the chicken for at least 30 minutes if you can. The longer, the better!
- Heat oil in a cast iron skillet, pan, or grill over medium-high heat. Cook the chicken on each side until a nice brown crust develops, about 10 to 12 minutes total. Then reduce the heat to low and cook for an additional minute or two until the chicken is cooked through.
- Warm up the naan over the stove or in the oven.
- Assemble the wraps by adding the chicken to the center of the naan, along with your choice of vegetables and chutney. You can also add plain yogurt inside for extra flavor! Enjoy your delicious meal!