If you love Indian food, you’ll love this tikka chicken and paneer naan wrap recipe. It’s a delicious and easy way to enjoy the flavors of chicken tikka, paneer cheese, and naan bread in one bite. Plus, you can customize it with your favorite toppings and sauces, such as cilantro, mint, yogurt, or mango chutney. Here’s how to make it in a few simple steps.
First, marinate the chicken by cutting boneless, skinless chicken breasts into bite-sized pieces and placing them in a large ziplock bag. Add yogurt, lemon juice, ginger, garlic, salt, and spices like garam masala, turmeric, cumin, coriander, and paprika. Seal the bag, coat the chicken well with the marinade, and refrigerate for at least 2 hours.
Next, you’ll need to cook the chicken. You can do this in the oven, air fryer, or stovetop, depending on your preference. For the oven method, preheat the oven to 425°F and line a baking sheet with foil. Arrange the chicken pieces in a single layer on the prepared sheet and bake for 15 to 20 minutes, flipping halfway, until golden and cooked through. For the air fryer method, preheat the air fryer to 400°F and spray the basket with cooking spray. Place the chicken pieces in the basket in a single layer and air fry for 12 to 15 minutes, shaking halfway, until golden and cooked through. For the stovetop method, heat some oil in a large skillet over medium-high heat. Cook the chicken pieces for 10 to 15 minutes, turning occasionally, until golden and cooked through.
While the chicken is cooking, you can prepare the paneer cheese. Paneer is a soft, fresh cheese that is widely used in Indian cuisine. You can buy it at most grocery stores or make it at home with milk and lemon juice. To make the paneer, bring 4 cups of whole milk to a boil in a large pot over medium-high heat, stirring occasionally. As soon as the milk boils, turn off the heat and add 2 tablespoons of lemon juice. Stir gently and let the milk curdle for 10 minutes. Strain curds through cheesecloth, squeeze out whey. Wrap and press with weight. Rest for 30-60 mins, then unwrap and cut.
To cook the paneer, heat some oil in a skillet over medium-high heat. Add some salt, pepper, and spices, such as garam masala, turmeric, cumin, and coriander, and toss to coat the paneer cubes. Fry them for 10 to 15 minutes, turning occasionally, until golden and crisp on all sides.
Finally, you’ll need to assemble the naan wrap. Naan is a soft and fluffy flatbread that is traditionally cooked in a clay oven called a tandoor. You can buy it at most grocery stores or make it at home with flour, yeast, sugar, salt, yogurt, and water.To create the naan, start by combining 1/4 cup of warm water, 2 teaspoons of active dry yeast, and 1 teaspoon of sugar in a small bowl. Let it sit for 10 minutes until it becomes frothy and lively. In a large bowl, mix together 3 cups of all-purpose flour and 1 teaspoon of salt. Then, add 1/4 cup of plain yogurt and the yeast mixture, and blend everything well to form a dough. After that, knead the dough on a lightly floured surface for 10 minutes until it becomes smooth and elastic. Next, place the dough in a greased bowl and cover it with a damp cloth. Allow it to rise in a warm place for about an hour until it doubles in size. Then, punch down the dough and divide it into 8 equal pieces. Roll each piece into a thin circle and cook it on a hot griddle for 2 minutes per side, until puffy and charred.
To make the naan wrap, warm a naan bread in the microwave or oven and place it on a large plate. Spread some yogurt, mint, or mango chutney over the naan, leaving some space around the edges. Top with some lettuce, sliced onion, cucumber, and tomato. Add some chicken tikka and paneer cheese pieces. Sprinkle some cilantro leaves over the filling. Fold the naan over the filling and tuck in the edges to seal the wrap. Cut in half and enjoy your tikka chicken and paneer naan wrap!
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Chicken Tikka Recipe – Swasthi’s Recipes
Chicken Tikka Naanwich (Naan-Sandwich) – Easy Indian Cookbook
