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Monkey Wrap Recipe

Name: Mowgli Street Food Newcastles Monkey Wrap Recipe
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 lb boneless chicken thighs; 0.5 cups plain yogurt (full-fat); 1 tbs lemon juice; 1 tsp garlic paste; 1 tsp ginger paste; 1 tsp ground coriander; 1 tsp ground cumin; 1 tsp paprika; 0.5 tsp garam masala; 0.25 tsp turmeric; 1 tsp kosher salt; 1 tbs vegetable oil; 0.25 cups plain yogurt (for raita drizzle); 0.25 cups mint leaves (packed); 0.25 cups cilantro leaves (packed); 0.5 units green chili (serrano or jalapeño), seeded; 0.5 units garlic clove; 1 tsp lemon juice (for chutney); 1 tsp olive oil; 2 tsp tamarind concentrate or chutney; 1 tsp honey; 4 units large roti or flatbreads (open-style); 2 cups baby spinach leaves; 0.25 cups fresh mint leaves (for assembly); 0.5 cups pomegranate arils; 0.5 cups thinly sliced cucumber; 0.25 cups thinly sliced red onion; 1 tsp softened butter or ghee (optional, for toasting roti); 0.25 tsp salt; 0.125 tsp freshly ground black pepper

Inspired by Mowgli Street Food Newcastle

Time1h 20m

Serves4

An open roti wrap with succulent, charred tandoori chicken, jewels of pomegranate, mint, spinach and drizzled with a rainbow of homespun chutneys.

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Ingredients

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Tandoori chicken

1 lb Boneless chicken thighs

1/2 cups plain yogurt (full-fat)

1 tbs ReaLemon lemon juice

1 tsp garlic paste

1 tsp ginger paste

1 tsp Ground coriander

1 tsp Ground cumin

1 tsp Watkins paprika

1/2 tsp Garam masala

1/4 tsp turmeric

1 tsp kosher salt

1 tbs Tuscany sunflower oil

Chutneys & sauces

1/4 cups plain yogurt (for raita drizzle)

1/4 cups mint leaves (packed)

1/4 cups cilantro leaves (packed)

1/2 units green chili (serrano or jalapeño), seeded

1/2 units Garlic clove

1 tsp lemon juice (for chutney)

1 tsp olive oil

2 tsp tamarind concentrate or chutney

1 tsp Honey

Wrap & fillings

4 units large roti or flatbreads (open-style)

2 cups baby spinach leaves

1/4 cups fresh mint leaves (for assembly)

1/2 cups pomegranate arils

1/2 cups thinly sliced cucumber

1/4 cups thinly sliced red onion

1 tsp softened butter or ghee (optional, for toasting roti)

1/4 tsp Celtic sea salt

1/8 tsp freshly ground black pepper

Method

Tandoori chicken

Prep and marinate

Trim excess fat from chicken thighs and cut into 1-inch strips. In a bowl combine 1/2 cup yogurt, 1 tbsp lemon juice, garlic paste, ginger paste, ground coriander, ground cumin, paprika, garam masala, turmeric and 1 tsp kosher salt. Whisk until smooth. Add the chicken, toss to coat, cover and refrigerate for at least 1 hour, preferably 3–4 hours or overnight for best flavor.

Cook the chicken

Heat 1 tbsp vegetable oil in a heavy skillet or cast-iron pan over medium-high heat until shimmering. Shake off excess marinade and add chicken strips in a single layer (work in batches if needed). Cook without moving for 2–3 minutes to develop charred edges, then flip and cook another 2–3 minutes until cooked through (internal temperature ~165°F / 74°C). If surface chars too quickly, reduce heat to medium. Transfer cooked chicken to a plate and let rest 5 minutes, then roughly chop larger pieces if desired.

Chutneys & sauces

Mint-cilantro green chutney

Combine 1/4 cup mint leaves, 1/4 cup cilantro, 1/2 seeded green chili, 1/2 garlic clove, 1 tsp lemon juice, 1 tsp olive oil and a pinch of salt in a blender or food processor. Pulse to a bright green smooth paste, adding 1–2 tsp water if needed to reach a drizzling consistency. Taste and adjust salt or lemon.

Tamarind-honey drizzle and yogurt raita

In a small bowl whisk 2 tsp tamarind concentrate with 1 tsp honey until combined. In another small bowl stir 1/4 cup plain yogurt until smooth, season with a pinch of salt and 1/8 tsp black pepper. These three sauces (green chutney, tamarind-honey, yogurt) will be used as a rainbow of drizzles.

Wrap assembly

Warm the rotis

Warm each roti briefly in a dry skillet over medium heat for 20–30 seconds per side until pliable and faintly toasted. Optionally brush with 1 tsp softened butter or ghee before or after heating for extra flavor.

Season greens and build

Lay one warm roti open on a work surface. Season 1/8 tsp salt and a light sprinkle of black pepper over the center of the roti. Arrange a handful (about 1/2 cup) of baby spinach in the middle, then add a few thin cucumber slices and a few rings of red onion.

Add chicken and garnishes

Place roughly one-quarter of the cooked tandoori chicken (about 4 oz) over the bed of greens. Scatter about 2 tbsp pomegranate arils and a tablespoon of fresh mint leaves on top.

Drizzle with chutneys

Drizzle roughly 1 tsp green chutney, 1/2 tsp tamarind-honey, and 1 tsp yogurt over the chicken and fillings. Adjust amounts to taste so each bite has a balance of fresh, tangy, sweet and cooling elements.

Serve

Serve the open Monkey Wrap immediately so the roti stays soft and the charred chicken is warm. Repeat assembly for remaining rotis. Provide extra chutneys at the table for guests to add more as desired.