Tandoori Chicken Wrap

Tandoori Chicken Wrap

Serves - 2 (2 wraps per person):

Ingredients:

Tandoori Chicken (thigh piece) - 1 no. (shred it, keep the bone for pot biryani)

Carrot - 2 no. (large, skin removed and grate)
Salad Mix - as needed (1 pack, we buy from paknsave)

Sliced Jalapeno Peppers - as needed (3 per each wrap)
Nachos - 7 no. (crush like big pieces, not powdery)

Tomato Sauce - as needed
Habanero Pepper Sauce - as needed (Louisiana Gem)
Thousand Island Dressing - as needed (we have edmonds)
Yoghurt Sauce - as needed {3/4 th katori thick yoghurt (strained in a tea strainer), 1/2 tsp chaat masala powder, salt a pinch, habanero sauce 1 tsp, garlic 1 (pressed with garlic presser), lime juice 1/2 no., pinch of sugar - mix everything in a katori well and keep aside in fridge until needed.}

Tortillas - 4 no.
Cheddar Cheese - as needed (grated)

(Close-up view)

Proceed:

Heat a tawa or skillet on medium heat. once hot put the tortilla cook on few secs, turn and sprinkle cheese in the middle vertically. close the tortilla press with spatula (this way cheese melts quickly) and turn again to get few brown spots. immediately remove and open while stuffing.

Put the cheese wrap on a plate, put some grated carrot vertically on top of cheese, put some salad mix, put few pieces of tandoori chicken, put 3 jalapenos, drizzle with tomato sauce, drizzle with habanero sauce, drizzle with thousand island dressing, drizzle with yoghurt sauce, sprinkle nachos on top. Fold both the ends on one top of the other to make a wrap and serve immediately.

Do the rest while serving only, otherwise it will get soggy.

We are two, I will heat the tortillas 1 at a time and my husband stuff with the above stuffing and switch off the stove. once finished eating we come again and do the rest.

© 2012 by Rajani Rayudu

Rajani Rayudu's Pot Biriyani

Rajani Rayudu's Pot Biriyani

Patented my Pot Biriyani  ha ha!!!!!. Do try it, you will love it I promise!

For Pot Biriyani:

Serves - 2

Ingredients:

Left over Tandoori chicken - 2 thigh pieces

Left over cooked tandoori chicken gravy - 3/4 th cup (for me only, 3/4 th of a apple bowl)

Onion - 1/2 (sliced thinly)

Whole garam masala - {cloves - 4, cinnamon - 1 inch, cardamom - 4, shah jeera - 1/2 tsp, bay leaves - 2, mace - 2,  star anise - 1}

Dried mint leaves - 1 tsp

Chicken masala podi - 1/2 tsp (check my kodi kura for masala)

Basmati rice - 2 rice cups (I used Daawat Rozana Basmati)

Water - 3 rice cups

Salt - 1 tsp

Ghee + Oil - 1 tbsp each

Green chilly - 2 no.

Proceed:

Heat ghee and oil in a nonstick cooker (I used my handi prestige cooker), on medium-low, once hot add whole spices, once fried add green chilly and fry.

Add onion fry until light brown, then add mint leaves, mix and add chicken, mix well and add gravy, fry until water dries up. Increase heat to medium and 

(meanwhile wash rice three times, drain the water out)

add rice, gently mix until water dried up, then add measured water + salt, mix and close the cooker with lid and put the weight on and cook for 1 whistle and switch off. once cool remove the lid wait for few mins and then stir with fork and serve.

Tandoori Chicken:

Ingredients:

4 no. -  thigh pieces (put slits on each)

2 tbsp - tandoori paste (I used patak's)

2 tbsp - yoghurt

1/2 tsp each - {coriander powder, cumin powder, chilli powder, black pepper powder, garam masala powder}

2 tsp - gg paste

Lemon juice - 1/2 no.

Salt to taste

Red food color - little

Proceed:

First marinate the ingredients in a glass bowl except chicken taste it, if needed add more lemon juice and spices. Keep the chicken and rub the marinade all over and inside the slit. Marinate over night or 3 hrs minimum.

On a pizza stone lay a baking paper on top. put the chicken side by side and distribute the marinade if you got left over on each piece. cook these on preheated oven 230" C for 30 mins (remember to turn the chicken in the middle of the cooking time).

Remove the pizza stone carefully by using oven glows,  transfer the chicken to a plate and collect the marinated cooking juices into another and keep it reserve. Put the chicken back in the oven and cook for 7 mins more by turning the pieces in the middle of the cooking time.

Eat two tandoori chicken pieces and Rest do the above method for Biriyani.

Note:

While cutting cooked tandoori chicken use the bone also for cooking rice and cut the pieces into big pieces.

© 2012 by Rajani Rayudu