On Friday we had a house full of teenagers. I had decided on baked tandoori chicken for dinner and just to mix up everything I decided to make tortillas again (link here to the recipe) and let everyone serve themselves. I had a cup or so of rice leftover from the night before so this got stirred into the chicken to absorb some of the juices and make it a bit easier to incorporate into wraps.
My daughter diced up tomato and dressed hers with extra Greek yoghurt, which was really tasty but I just plonked in the chicken, wrapped and ate with one hand while I finished cooking the remaining tortillas with the other. I was genuinely afraid I would miss out otherwise.
While being an odd combination of Mexican flat breads and Indian chicken, this worked out to be a quite spectacular meal.
Baked Tandoori Chicken
1 cup plain yoghurt
1 small onion, coarsely chopped
4 garlic cloves
1 1/2 piece ginger root, peeled and coarsely chopped
2 tsp ground coriander
1 tsp ground cumin
1/2 tsp ground turmeric
1/4 tsp ground cinnamon
1/4 tsp ground clove
1/4 tsp grated nutmeg
2 Tbsp canola oil
Juice of 1/2 lemon (2 to 3 Tbsp)
5x chicken thigh fillets, sliced into small strips
In blender or food processor, combine yogurt, onion, garlic and ginger; puree.
Add coriander, cumin, turmeric, cinnamon, cloves, nutmeg, oil and lemon juice; blend.
Place chicken in plastic bag or a glass, stainless steel or plastic container large enough to
hold the pieces in one layer.
Pour yogurt mixture over the chicken and rub to be sure it coats the meat on all sides.
Marinate chicken in refrigerator one hour to overnight. (Mine was in for the day)
Preheat oven to 190C.
Arrange chicken in one layer in shallow baking dish. Bake 35 to 45 minutes.