Chicken Tikka Wrap (aloo Tikki) Recipe

Prepare marinade

In a large bowl combine yogurt, ginger-garlic paste, lemon juice, ground cumin, ground coriander, garam masala, paprika, turmeric, salt and 1 tablespoon oil. Mix until smooth.

Add the chicken pieces to the marinade, toss to coat thoroughly. Cover and refrigerate for at least 1 hour, ideally 3–6 hours or overnight for best flavor.

When ready to cook, preheat a grill or grill pan to medium-high. Thread chicken onto skewers (optional) or place directly on the hot grill/pan. Brush with remaining oil.

Cook chicken 4–6 minutes per side, turning once, until nicely charred at edges and cooked through (internal temperature 74°C/165°F). Remove from heat and let rest 5 minutes, then cut into 1-inch pieces.

Place the mashed potatoes in a bowl. Add chopped onion, green chili, cilantro, amchur (or lemon juice), ground cumin, garam masala and salt. Combine well.

Add breadcrumbs gradually until mixture holds together when pressed. Form into 4–6 patties about 1/2-inch thick.

Heat 2–3 tablespoons oil in a nonstick skillet over medium heat. Fry tikkis 3–4 minutes per side until golden brown and crisp. Transfer to paper towel-lined plate to drain.

While chicken marinates or cooks, place thinly sliced red onion in a small bowl. Add vinegar, sugar and 1/4 teaspoon salt. Toss and let sit for at least 10 minutes to soften and pickle slightly.

If using store-bought chutneys, have them at room temperature. To make a quick cilantro-mint chutney: blend a packed 1 cup cilantro leaves, 1/2 cup mint leaves, 1 small green chili, 1 garlic clove, 2 tbsp lemon juice, 3 tbsp water and salt to taste until smooth. For tamarind chutney, thin store-bought concentrate with water to a pourable consistency and adjust sweetness/salt.

Warm the tandoori naans or flatbreads briefly on a dry skillet or in the oven until pliable (about 30–60 seconds per side on a hot pan or 3–5 minutes in 200°C oven).

Place a warmed naan on a work surface. Spread about 1–2 tablespoons cilantro-mint chutney across the center, then 1 tablespoon tamarind chutney (adjust to taste).

Layer about 2–3 tablespoons shredded lettuce or cabbage down the center. Place one aloo tikki (halved if large) on top, followed by 150 g (approx. one quarter) of the chopped chicken tikka pieces.

Top with a spoonful of marinated onions and a sprinkle of fresh cilantro leaves. Add a drizzle of yogurt or raita if using and squeeze a little lemon juice.

Fold the bottom edge up over the filling, then fold the sides in and roll tightly to form a wrap. Repeat to make 4 wraps.

Optional: Toast the assembled wrap seam-side down in a hot skillet for 1–2 minutes per side to seal and crisp the exterior. Serve immediately with extra chutneys and lemon wedges.