Ingredients
– Chicken Fillets – 4, chopped, boneless, skinless, Onion – 1/4 cup, sliced, Tomatoes – 2, sliced/chopped, Green Chilli – 1, chopped, Garlic – 2 cloves, chopped, Ginger – 1 tblsp, peeled, chopped, Plain Yogurt – 125 gms, Coriander Leaves – handful, chopped, Curry Powder – 1/2 tsp, Plain Rotis as required (leftovers or fresh), Salt as per taste
Method
– Coarsely grind the garlic, ginger and green chillies.
– Combine this with the yogurt and small handful of coriander leaves.
– Grind again until well mixed.
– Sprinkle some salt and mix well.
– Add the curry powder and mix well. Reserve some of this mixture.
– Add the chopped chicken pieces and mix well until evenly coated.
– Keep aside for 15 to 20 minutes.
– Heat a nonstick pan over medium flame.
– Cook the chicken until slightly browned and cooked through, turning from time to time.
– Alternatively you can place it in a baking tray lined with foil and bake for 15 to 20 minutes in a preheated oven at 170C.
– To the reserved yogurt mixture add the onions, tomatoes and some coriander leaves.
– Mix well.
– Warm the chapatis and place them on a flat surface.
– Divide the chicken and the salad between the chapatis.
– Roll them up tightly and serve at once.
– Cut them in halves if desired.