Tandoori Grilled Korma Chicken Wraps
Tandoori Grilled Korma Chicken Wraps
Made With Our Delicate Korma Curry
SERVES 4
5 MINS PREP
20 MINS COOK
This easy dinner idea is so delicious. The chicken is coated with gentle Indian flavours, grilled and served as they are or in a wrap. Try them tonight!
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Tailored to Taste
These delicate, juicy delicious chicken bites are really moreish. You will find yourself cooking them often and finding new ways to use them! In India, we do a double marinade, the first one really helps season and tenderise the chicken and the second one adds the delicious creamy and gently spiced flavour. Here, we serve them in a wrap, but you can serve it on a salad, or in a salad - or just as skewers with some chutney on the side.
Ingredients
- 1 pack of The Spice Tailor Delicate Korma Curry
- 400g chicken thigh fillets, trimmed and cut into 1 1/2” pieces
- Juice of half a smallish lemon
- 1 level tsp. ginger paste (we use fresh)
- 1 level tsp. garlic paste (around 2 cloves)
- 2 tbsp. cream cheese
- Salt and black pepper to taste
Herbed Yoghurt Sauce
Can be doubled if you like more sauce.
- 1 tbsp. each yoghurt and water
- 25g (2 good handfuls) coriander, leaves and stalks
- 12g (1 handful) mint leaves
- 1 tbsp. lemon juice - or to taste
- 12g roasted pistachios, shelled
- ¼-½ green chilli, optional
- Salt to taste
- A good pinch of sugar or to taste, optional
Serving suggestion
Serve in flatbreads with slices of red onions pickled in seasoned lemon juice, tomato, lettuce or other.
Method
- Pre-heat the fan assisted grill setting of your oven to 225°C. Line a baking tray.
- Place the chicken in a large non-reactive bowl. Spoon over the ginger and garlic pastes, the lemon juice and 1/3-1/2 tsp. of salt. Mix well and leave to marinate for 20 minutes as the oven heats.
- Pour in both sauce packets from the Delicate Korma Curry pack, as well as the cream cheese, and stir well to incorporate.
- Leave for another 15-20 minutes if you have time. If not, spoon the pieces onto a large baking tray, spacing apart. Place under the grill and grill for 7 minutes. Turn the grill up to 240°C and grill for another 2 minutes, or until there is light charring on the upper surface.
- Meanwhile, whiz together all the ingredients for the dressing in a small blender until smooth. Taste and adjust seasoning, sweetness or lemon juice to taste.
- Remove the chicken from the oven, grind over a little freshly ground black pepper, pour over any pan juices and serve with the sauce and salad bits in the flatbreads.
Tailored to Taste
These delicate, juicy delicious chicken bites are really moreish. You will find yourself cooking them often and finding new ways to use them! In India, we do a double marinade, the first one really helps season and tenderise the chicken and the second one adds the delicious creamy and gently spiced flavour. Here, we serve them in a wrap, but you can serve it on a salad, or in a salad - or just as skewers with some chutney on the side.
Ingredients
- 1 pack of The Spice Tailor Delicate Korma Curry
- 400g chicken thigh fillets, trimmed and cut into 1 1/2” pieces
- Juice of half a smallish lemon
- 1 level tsp. ginger paste (we use fresh)
- 1 level tsp. garlic paste (around 2 cloves)
- 2 tbsp. cream cheese
- Salt and black pepper to taste
Herbed Yoghurt Sauce
Can be doubled if you like more sauce.
- 1 tbsp. each yoghurt and water
- 25g (2 good handfuls) coriander, leaves and stalks
- 12g (1 handful) mint leaves
- 1 tbsp. lemon juice - or to taste
- 12g roasted pistachios, shelled
- ¼-½ green chilli, optional
- Salt to taste
- A good pinch of sugar or to taste, optional
Serving suggestion
Serve in flatbreads with slices of red onions pickled in seasoned lemon juice, tomato, lettuce or other.
Method
- Pre-heat the fan assisted grill setting of your oven to 225°C. Line a baking tray.
- Place the chicken in a large non-reactive bowl. Spoon over the ginger and garlic pastes, the lemon juice and 1/3-1/2 tsp. of salt. Mix well and leave to marinate for 20 minutes as the oven heats.
- Pour in both sauce packets from the Delicate Korma Curry pack, as well as the cream cheese, and stir well to incorporate.
- Leave for another 15-20 minutes if you have time. If not, spoon the pieces onto a large baking tray, spacing apart. Place under the grill and grill for 7 minutes. Turn the grill up to 240°C and grill for another 2 minutes, or until there is light charring on the upper surface.
- Meanwhile, whiz together all the ingredients for the dressing in a small blender until smooth. Taste and adjust seasoning, sweetness or lemon juice to taste.
- Remove the chicken from the oven, grind over a little freshly ground black pepper, pour over any pan juices and serve with the sauce and salad bits in the flatbreads.
Keep this recipe for later
EMAIL ME A PRINT COPY
MADE WITH OUR DELICIOUS
Delicate Korma Curry
The korma has had a wonderful life journey so far. It started out as a simple dish of meat braised in yoghurt. It then got the royal stamp in Mughul courts around Indian in the 16th Century, where cream and nuts were added to enrich this simple-man’s dish to be court worthy. It grew in popularity to become one of the most recognisable Indian curries outside of India!
Our Delicate Korma Curry looks back to those distant, regal meals and has a flavour complexity that we think stands out from other Western adaptations of this historic dish. It is deliciously mild and aromatic in taste, so it adapts itself well to almost all ingredients - the choice is yours.
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Restaurant quality meals in minutes
Explore the world through flavour today
Explore the world through flavour today
