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Shredded BBQ Chicken Wraps

Spicy shredded BBQ Chicken pillowed in a warm paratha with tangy chutney.

Servings	Prep Time
8people	25minutes

Cook Time

1hour

Servings	Prep Time
8people	25minutes

Cook Time

1hour

Ingredients

Instructions

Grind onion, garlic, ginger & green chilli with 2 tbsp. yogurt and make a paste.
Strain the paste, discarding the fiber left on the strainer and add the leftover yogurt to the strained liquid.
Grind cardamom, cinnamon, black pepper, cumin seeds, cloves and nutmeg into a fine powder.
Mix salt and paprika to the lemon juice and add it to the chicken and let it sit for at least 15 minutes.
Add the powdered spices and oil to the yogurt and mix well. Add this mixture to the chicken and let it rest for at least 4 hours.
Place the chicken in a baking tray lined with aluminum foil and bake it for 1 hour at 400 F, turning it half way through.
The chicken will be moist with some gravy left.
Put a ramekin with little oil inside a pot and add chicken to the pot.
Place a red-hot coal inside the ramekin and close the pot lid. It will give a smoky flavor to the chicken.
Finally, shred the chicken.
Warm the parathas on a skillet and add mint chutney, onion and chicken.
Make a roll and enjoy with Mint Chutney or Tamarind Sauce.

Recipe Notes

– This recipe works well with bone-in or boneless chicken.

– You can also grill the chicken instead of baking it. If you do so, you can omit the step with coal as grilling will give the chicken a smoky taste.

– To make this recipe dairy-free, omit the yoghurt and double the lemon

– To make this recipe gluten-free, you can make the wraps with gluten free tortillas

– You can add more veggies if you like to make it more hearty.