Tandoori Chicken Chapattis

The flavour of tandoori is one of my favourites, it is so full of tangy spice and flavour that it is something I never tire of. Generally in India a tandoori is cooked in a Tandoor oven - which is an incredibly hot, clay oven where the temperature can get up to 480 degrees. However I've found you can still get great results using the grill or barbeque at home. These Tandoori chicken chapattis are extremely simple, and make a perfect snack for lunch - serve with a green salad.

Serves: 4 people
Preparation time: 35 mins`
Cooking Time: 15 mins
Difficulty: Easy

Spiciness

If you like this recipe try these

Tandoori Chicken Breast with Mango & Ginger Relish

Chilli Chicken Wings

This recipe features

Ingredients

3 chicken breasts, skinless and boneless
70ml Patak's Tandoori Paste
70ml plain yogurt
6 Patak's Garlic & Herb (or Plain) Chapattis

Methods

Dice the chicken into ¾" chunks.
Combine the Patak's Tandoori Paste and yogurt in a large bowl. Add the chicken and stir to coat. Refrigerate for 30 minutes or as long as possible.
Thread the chicken onto skewers and cook on a barbecue or under a hot grill, turning occasionally until the chicken is cooked through.
Heat the Patak's Garlic & Herb (or Plain) Chapattis according the cooking instructions. Fill the chapattis with the cooked chicken and roll up. Serve.