Ingredients with Measurements:
- 1 lb boneless chicken, cut into small cubes
- 1 cup plain yogurt
- 2 tbsp ginger-garlic paste
- 1 tbsp red chili powder
- 1 tbsp cumin powder
- 1 tbsp coriander powder
- 1 tsp turmeric powder
- Salt to taste
- 2 tbsp lemon juice
- 1 large onion, thinly sliced
- 1 large tomato, thinly sliced
- 4-6 large flour tortillas
- 1 cup chopped lettuce
- 1/2 cup chopped cilantro
- 1/2 cup mint chutney
- 1/2 cup tamarind chutney
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. In a large bowl, mix together yogurt, ginger-garlic paste, red chili powder, cumin powder, coriander powder, turmeric powder, salt, and lemon juice.
2. Add chicken cubes to the marinade and mix well. Cover and refrigerate for at least 2 hours or overnight.
3. Preheat grill or grill pan to medium-high heat.
4. Thread chicken cubes onto skewers and grill for 8-10 minutes, turning occasionally, until cooked through.
5. Warm flour tortillas on the grill or in a microwave for 10-15 seconds.
6. To assemble the wrap, spread a spoonful of mint chutney and tamarind chutney on each tortilla.
7. Add a layer of lettuce, followed by grilled chicken, sliced onions, sliced tomatoes, and chopped cilantro.
8. Roll the tortilla tightly, tucking in the sides as you go.
9. Cut the wrap in half and serve.
- Time:
Preparation time: 15 minutes + marinating time
- Cooking time: 10 minutes
Temperature:
- Grill or grill pan: medium-high heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories per serving: 380
- Fat: 10g
- Carbohydrates: 45g
- Protein: 28g
Substitutions for ingredients:
- Chicken can be substituted with lamb or beef.
- Flour tortillas can be substituted with whole wheat tortillas or naan bread.
- Mint chutney and tamarind chutney can be substituted with any other chutney of your choice.
Variations:
- Add sliced bell peppers or jalapenos for extra flavor and crunch.
- Use leftover sajji tikka to make a salad or rice bowl.
Tips and tricks:
- Soak wooden skewers in water for at least 30 minutes before using to prevent them from burning on the grill.
- If using a grill pan, make sure to lightly oil it before grilling the chicken to prevent sticking.
- To make the wrap easier to roll, warm the tortillas slightly before assembling.
Storage instructions:
- Leftover sajji tikka can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the sajji tikka, place it in a microwave-safe dish and heat for 1-2 minutes, or until heated through.
Presentation ideas:
- Serve the sajji tikka wrap on a platter with extra mint chutney and tamarind chutney on the side.
- Garnish with chopped cilantro and sliced lemons.
Pairings:
- Serve with a side of raita or cucumber salad.
Suggested side dishes:
- Cucumber salad
- Raita
- Roasted vegetables
Troubleshooting advice:
- If the chicken is sticking to the grill, it may not be fully cooked or the grill may not be hot enough. Make sure to oil the grill grates before grilling and cook the chicken until it is no longer pink in the center.
- If the tortillas are tearing when rolled, try warming them slightly before assembling.
Food safety advice:
- Make sure to marinate the chicken in the refrigerator and cook it to an internal temperature of 165°F to prevent foodborne illness.
Food history:
- Sajji tikka is a popular Pakistani dish that originated in the Balochistan region. It is traditionally made with a whole lamb or chicken that is marinated in spices and grilled over hot coals.
Flavor profiles:
- Sajji tikka is a spicy and flavorful dish that is made with a blend of aromatic spices, tangy yogurt, and tender grilled chicken.
Serving suggestions:
- Serve the sajji tikka wrap as a main course for lunch or dinner.
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