A MEAL YOU CAN MAKE
Oven chicken tikka wraps
Yoghurt-marinated chicken roasted hot and tucked into soft chapati.
About 72 minutes · 2 servings · Hob · large lidded pan · Fan oven · large roasting dish · knife · board · measuring tools
Open guided recipe →Check off each action, expand the help you need and keep track of your cooking timers. You can cook this meal on its own.
Ingredients · 2 servings
- 350g Chicken breast, 3 cm cubes
- 100g Plain yoghurt
- 10g Ginger, grated
- 10g Garlic, minced
- 0.5 whole Lemon, juice
- 1 tsp Garam masala
- 1 tsp Smoked paprika
- 1 tsp Ground cumin
- 10ml Rapeseed oil
- 2 whole Chapati, ready-made
- 150g Cucumber, thinly sliced
Allergens: Milk and wheat/gluten. Check all ingredient labels; brands and substitutions can change allergens. Check ingredient packets and any substitutions.
Estimated nutrition per serving
~374 kcal · 49g protein · 25g carbohydrate · 9g fat.
Calculated from ingredient references. Brands, swaps, portions and cooking losses change the result.
The method
Get everything ready
Mix yoghurt, ginger, garlic, lemon juice, spices and oil in a bowl. Cut chicken with separate utensils and coat in this mixture. Spread in one layer in a lined roasting dish; wash hands and raw-chicken equipment. Slice cucumber with clean utensils.
Marinate in the fridge
Cover and refrigerate the chicken. Keep it chilled until the oven is ready; never taste marinade that has touched raw chicken.
Set the oven
Set the oven to 200°C fan. Clear a shelf and leave room for air around the tray.
Let the oven heat
Allow about 10 minutes, then check the oven indicator shows 200°C fan. Extend this wait if necessary.
Put the dish in the oven
Use dry oven gloves to place the prepared dish on the cleared shelf. Set the cooking timer after closing the door.
Roast the tikka
Roast the coated chicken in its prepared dish until edges colour. Check several of the largest pieces with a clean probe and extend the timer if needed. Use a clean probe in the thickest part: at least 70°C for 2 minutes (or 75°C for 30 seconds). Check every portion. Without a probe, cut the thickest part: it must be steaming hot, with no pink flesh and clear juices. If not ready, keep cooking and check again.
Check: Use a clean probe in the thickest part: at least 70°C for 2 minutes (or 75°C for 30 seconds). Check every portion. Without a probe, cut the thickest part: it must be steaming hot, with no pink flesh and clear juices. If not ready, keep cooking and check again.
Warm the chapati
While the cooked chicken rests on a clean plate, warm 2 whole chapati (ready-made) in a dry pan following its packet. Keep raw marinade away from cooked food.
Check and serve
Fill chapati with cooked chicken and 150g cucumber (thinly sliced). This oven version will not have a tandoor's smoky finish.
Check: Confirm all earlier doneness checks before serving. A timer alone cannot confirm food is ready.
Make the kitchen ready again
Switch off heat that is no longer needed. Put leftovers in shallow containers for prompt cooling. Let hot equipment become safe to handle, then wash the pan, tray and utensils before the next dish. Allow longer if needed.
Cooling, storing & reheating
Divide leftovers into small portions, cool and refrigerate within 1–2 hours. Keep your fridge at 0–5°C. Eat within 48 hours or freeze promptly. Defrost in the fridge and use within 24 hours of fully defrosting. Reheat only once, until steaming hot throughout. Follow any stricter pack instructions.
Owner-reported kitchen testing covers this recipe at 2 and 4 servings.
Preparation: about 12 min · Cooking: about 23 min. The total also allows for preheating, resting and clearing up. Four portions can need extra batches and time.
Recipe background and sources
Punjabi tikka-inspired · home oven adaptation. Morsilo’s quantities and instructions are our own development version. Reference recipes can use different amounts and methods.
Reference photos, when shown, illustrate the dish; they do not show a kitchen-tested Morsilo result.