Ingredients:

List 1:

  • 800 gm chicken boneless
  • 1 tbsp white vinegar
  • 1 tbsp garlic paste
  • 1 tsp salt
  • 1 tsp paprika powder
  • 1 tsp black pepper
  • 1/4 cup butter milk

List 2:

  • 4 whole red chilies
  • 1-1/2 tsp whole cumin
  • 1 small cinnamon stick (1 inch piece almost)
  • 1 tsp carom seeds (ajwain)
  • 1/2 tsp fennel seeds
  • 1 small cardamom

List 3:

  • Tortilla wraps (You can also use plain flour chapatis or naan)
  • Lettuce leaves or ice burg (as required)
  • cucumber pickle (optional)

List 4:

  • 1/2 cup Tamarind pulp
  • 1 small onion
  • 1 small tomato
  • 1 green chili
  • 12-15 mint leaves
  • 1/2 tsp cumin seeds
  • salt (as required)

Making:

Step 1:

  • In a pan, dry roast all ingredients of List 2
  • Grind them in a grinder very fine.

Step 2:

  • Add all list 1 ingredients with these grind spices in a bowl.
  • Marinate it for 1 hour (more you marinate it the more you get the nice flavor).

Step 3:

  • In a flat pan, cook the chicken with 2 to 3 tablespoon oil for 10 minutes.
  • Cook for 5 minutes each side.

Step 4:

  • Cut the chicken strips in bite size pieces and cook again in a flat pan for 5-6 minutes on medium heat so the chicken get more toasted flavor.

Step 5:

  • For tamarind sauce, add all list 4 ingredients in a chopper.
  • Chop them, but not very fine so you can get small chunks of veggies inside.
  • Tamarind dip is ready.

Step 6:

  • Lightly toast tortilla wrap on a pan with a little butter.
  • Take wrap, layer some sauce with lettuce leaves, cucumber pickle and chicken chunks.
  • Roll it, server with tamarind sauce.

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