Tandoori Chicken Boti Wrap
By Tasmiah Tayoob - KITCHEN FUNDI
CREDITS
@tass_tayoobInspired by Roti and Chai pop up
INGREDIENTS
Tandoor Chicken Boti1 kg fillet, cubed chunkyMarinated in Amina's tandoori marinade Lemon juice Ginger and garlic Salt to tasteChilli flakes Red food coloring Grill in a pan with a little olive oil with excess marinate for basting
Avocado sauce ½ Frozen AvoSquirt of lemon juice 2 habeneros Salt and pepper to taste 2 tablespoon Mayo 4 tablespoon Fresh creamMint leaves Blend until smooth
Toppings: Red onion, sliced Feta cheese, cubed Cherry tomatoes, cubedLettuce, shredded
Assemble:
Spread Avo sauce on naan andtop with lettuce then fried tandoor Botidhania (coriander) Red onion Tomatoes Feta cheeseAnd more sauce
Wrap and serve warm.
METHOD
Rogni Naan @tass_tayoob
2 cups flour 1 teaspoon salt 1 teaspoon sugar Crack of black pepper 1 packet yeast make dough with lukewarm water and allow to rise in a warm place for an hour. Roll out into Rotis and fry on Tawa with garlic butter. Makes approx 8Each roti weighed at 50g.
