Spiced chicken naan wrap with chickpeas & mint yoghurt

30 MIN
Masterclass

INGREDIENTS:

Serving amount:
  • 2 chicken thigh fillets
  • 1 chickpeas pack
  • 1 Greek yoghurt tub
  • 1 garam masala bag
  • 1 baby cos lettuce
  • 2 naan
  • 1 zucchini
  • 1 long green chilli
  • 1 garlic clove
  • 1 ginger piece *
  • 1 mint bunch

Allergens: Garlic, dairy, soy, gluten, yeast

Pantry staples: Cooking oil, salt

Chef's note: A take on a Mumbai street food staple for daily commuters, this dish is traditionally wrapped in foil for convenience to eat on the move. Heat the naan in a moderate oven or on a frying pan. 

* Use only half of the ginger provided. 



Method:

1. Prepare the ingredients

Preheat a char grill pan or barbecue. Preheat oven to 200C fan forced. Wash the vegetables. Cut the zucchini into 5mm thick strips. Crush or grate the ginger and garlic. Finely chop the chilli. Thinly slice the lettuce and mint leaves. Drain the chickpeas. 

2. Cook the chickpeas

Roughly dry the chickpeas by rubbing them on absorbent paper. Place the chickpeas in a bowl and drizzle them with a little oil. Place the chickpeas on a lined baking tray and place in the preheated oven for 10 minutes or until slightly crisp. Remove half of the chickpeas into a bowl to cool and return the remainder to the oven for a further 8 minutes or until crispy. Season to taste. 

3. Make the marinade

Meanwhile, combine the ginger, garlic, half of the spice mix, a pinch of salt, chilli to taste and a generous splash of cooking oil in a bowl. Add the chicken and mix to coat the chicken well. 

4. Cook the chicken

Place the chicken skin side down onto the char grill pan or barbecue (you can also use a frying pan) and cook for 12 minutes, turning halfway, or until the chicken is charred and cooked through. Leave to rest for 5 minutes then cut into 2cm thick pieces just before serving.

5. Add the zuchinni

Lightly oil the zucchini slices then add them to the char grill pan or barbecue (or frying pan) for 5 minutes, turning halfway, or until lightly charred. 

6. Make the mint yoghurt

Combine the mint with half of the yoghurt, season to taste. 

7. Make the chickpea yoghurt

Once the chickpeas have cooled, add the remaining yoghurt and remaining spice mix and mix to combine, season to taste. While mixing, mash the chickpeas with the back of a spoon. 

8. To serve

Divide the chicken, zucchini, mint yoghurt, chickpea yoghurt and crispy chickpeas between serving plates. Use the naan as a vessel for all your food.