Pulled tandoori-spiced chicken

Ingredients

4 wraps, to serve

FOR THE CHICKEN

2 tablespoons natural yogurt

2 garlic cloves, finely chopped

1 tablespoon tandoori masala

½ teaspoon salt

2 boneless, skinless chicken breasts, each cut into 3 or 4 strips

1 tablespoon sunflower oil

2 tablespoons salted butter, plus extra to serve

FOR THE MASALA

100ml (3½fl oz) natural yogurt

30ml (1fl oz) double cream

1 teaspoon chilli powder

1 teaspoon ground coriander

1 teaspoon ground cumin

1 teaspoon kasuri methi (dried fenugreek leaves)

FOR THE SALAD

½ cucumber, thinly sliced

1 red onion, thinly sliced

1 carrot, cut into matchsticks

½ fennel bulb, thinly sliced

1 tablespoon olive oil

juice of ½ lemon

pinch of salt

pinch of ground black pepper

Directions

For the chicken, mix the yogurt, garlic, tandoori masala and salt together in a bowl. Add the chicken strips and turn until well coated in the marinade.

Heat the oil and butter in a frying pan, add the marinated chicken and cook over a medium heat for 8 minutes until the chicken is almost cooked through.

Transfer the chicken to a chopping board and use a knife and fork to pull the chicken apart into shreds. Return the pulled chicken to the pan.

Mix all the masala ingredients together in a bowl. Add to the chicken in the pan and mix well. Cook over a medium heat for 6–8 minutes until most of the liquid has cooked off.

Meanwhile, combine all the salad ingredients in a bowl.

Heat a frying pan over a low to medium heat and heat the wraps for a few seconds on each side until soft, then spread with butter.

Divide the salad between the wraps, top with the pulled chicken, roll up the wraps and serve.

Notes

I love tandoori chicken, and cooking a whole chicken marinated in spices on a barbecue is the best version. But I am not one to put on a barbecue if I want a quick lunch with some tandoori-style chicken, hence this recipe. The chicken tastes incredible with all the beautiful spices, while the creamy yogurt makes it tender and moist. I would recommend you serve this on top of my Cheese and Chilli Naan, but for a 30-minute meal, feel free to use ready-made wraps.