The curry house is British food and has been for fifty years. This is the takeaway rebuilt at home and then rolled up, which mostly means yoghurt, time, and a grill turned up higher than feels sensible. Roti rather than naan, because roti folds and naan fights you. Bombay Chilli Crunch goes in at the end so the curry leaves and crispy chickpeas stay crisp against the char.
40 mins plus marinating. Makes 8 wraps.
Ingredients
- 800g Chicken thighs, boneless, in large pieces
- 200g Thick natural yoghurt, plus 4 tbsp to serve
- 2 tbsp each Garlic and ginger, grated
- 2 tsp Garam masala
- 2 tsp Kashmiri chilli powder
- 2 tbsp Lemon juice
- 2 dessertspoons Plateit Bombay Chilli Crunch
- 8 Roti or paratha, frozen is fine
- 1 Red onion, sliced thin
- 1 Lime
- 2 handfuls Iceberg or cos, shredded
- Coriander, a good handful
- Salt
Method
- Onion into a bowl with the juice of the lime and a decent pinch of salt. Scrunch it with your hands and leave it. It turns pink and sharp while you cook.
- Salt the chicken and rub it with the lemon juice. Leave 20 mins.
- Mix the yoghurt, garlic, ginger, garam masala and chilli powder. Chicken through it, covered, at least 4 hrs and overnight if you can manage it.
- Grill as hot as it goes, chicken on a rack over a tray so the fat drips clear. Eight mins, turn, 6 to 8 more. You want black blisters in places. That is the flavour, not a mistake.
- Rest 5 mins, then slice into strips.
- Roti in a dry pan over high heat until it blisters and puffs, about a minute a side. Stack them under a tea towel.
- Build down the middle: yoghurt, lettuce, chicken, pickled onion, a spoon of Plateit Bombay Chilli Crunch, coriander. Roll it tight, tuck one end, eat it standing up.
Do this: The crunch goes in at the end, never into the marinade. Under that grill the curry leaves burn and the chickpeas soften.
Make ahead: Marinate on Thursday night and Friday is twenty minutes of work.
