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Chicken Tikka Wraps

The picture says it all really! These wraps are so easy to make and are definitely crowd pleasers. To get that lovely charred chicken look and flavour, cook under the grill or BBQ.

Serves

6

The star of the show

Gluten free
Shemin's Aubergine Pickle
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Shemin's Aubergine Pickle

Discover the vibrant taste of Shemin’s Aubergine Pickle - a tangy, spicy, and aromatic accompaniment made with aubergines and a blend of premium Indian spices. Ideal for enhancing curries, burgers, wraps, or enjoying straight from the jar with naan or chapati.

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(3)
Chilli Free Chilli Free

Ingredients

2.5 tbsp Shemin’s Curry Powder
7 tbsps natural yoghurt
1½ tsp garlic paste
1½ tsp ginger paste
3 spring onions, roughly chopped
2 tbsp coriander leaves, roughly chopped
1 tsp salt, or to taste
½ a lime
1kg chicken, cut into small peiceshttps://www.shemins.com/product/shemins-mango-chutney/
6 Shemin’s Indian Chapatis
Shemin’s Aubergine Pickle or Mango Chutney
Mayonnasie or extra natural yoghurt
Salad

How to make Chicken Tikka Wraps

  1. To create the marinade add the first 7 ingredients into a bowl and mix, then squeeze the lime into the marinade.
  2. Add the chicken to the marinade and stir together, leave in the fridge for at least a couple of hours or overnight if possible.
  3. Spread the chicken over a baking tray and place under the grill. Cook for about 10 minutes then turn and cook for another 10 minutes or until the chicken is done and lightly charred.
  4. Heat up your Shemin’s Chapati (see instructions on pack). You can use plain, wholemeal, methi or parathas. Place the chapati on a plate and add some Mango Chutney or mix some mayonnaise or natural yoghurt and a teaspoon of Shemin’s Aubergine Pickle. Mix and spread down the centre of the wrap.
  5. Add in the chicken and any salad you wish. We used rocket leaves and some jalapenos.

Tips

Tips:

  1. To oven cook: Heat the oven to 180°C for fan assisted or 200°C for ovens without a fan (gas 6) and cook for 25-30 minutes or until cooked through.
  2. To barbecue: Cook your chicken over a slow and indirect heat for 25-30 minutes or until cooked through. If cooking on a BBQ grill, leave the chicken whole and cut up after cooking.
  3. We used boneless chicken thighs for this recipe, you can also use chicken breast.

Loved by curry enthusiast globally

tik Verified curry lover

Always great

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tik Verified curry lover

I'm a long time customer and keep coming back for the great taste and convenience.

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tik Verified curry lover

you make Harry Potter look like someone who plays with Christmas crackers. What you send me and I just add to meat shames so many restaurants. Your spice blends raw…

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tik Verified curry lover

Great for BBQ's! My family loves BBQChicken Tikka with the Indian Paste

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tik Verified curry lover

Excellent

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tik Verified curry lover

Fabulous!!

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tik Verified curry lover

This is my 3rd or 4th order so that says everything! Wonderful products. Real ingredients making incredible flavours. The 'go to ' place for the real thing. Thank you team.…

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tik Verified curry lover

Love, love, love - your curry paste, ever since we saw you on James Martin many years ago. Thank you for helping us along the way to make delicious food…

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tik Verified curry lover

Easy to navigate website & fantastic products. Thank you

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tik Verified curry lover

WE ENJOY YOUR CURRY SAUCES VERY MUCH. I HAVE TO SAY MOST NAAN BREADS TASTE LIKE WARM CARDBOARD. HAVING READ PEOPLES NOTES RECOMMENDING WARMING IN A FRYING PAN, I THINK…

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