Chicken tandoori wraps recipe | Good Food

Chicken tandoori wraps

2 fat green chillies
deseeded and roughly chopped
4 garlic cloves
roughly chopped
50g ginger
peeled and roughly chopped
250g Greek-style natural yogurt
small pack of coriander
leaves only
1 tsp curry powder
8 skinless chicken thighs
fillets, cut into chunks
½ red onion
thinly sliced
4 tomatoes
deseeded and sliced
chapatis
to serve

Method

step 1
In the small bowl of a food processor, whizz the chillies, garlic and ginger until finely chopped. Add the yogurt and three-quarters of the coriander, whizz until well mixed, then season. Weigh out 175g of the yogurt mixture into a large bowl, stir in the curry powder, then add the chicken and mix well to coat.
step 2
Heat oven to 180C/160C fan/gas 4. Line a baking tray with foil, spread the chicken out on it and bake for 30 mins on the top shelf.
step 3
Meanwhile, toss the remaining yogurt mixture with the onion, tomatoes and remaining coriander. Divide the chicken and salad between some warm chapatis, roll up and serve.