This recipe is from Tom and Henry Herbert's The Fabulous Baker Brothers.
An Indian-style wrap, so good you will want another. Chapattis are as good at carrying a filling as they are at mopping up curry sauce. If you have time, marinate the chicken overnight.
4 boneless chicken legs, skin off for breast if you must
4 warm chapattis
For the marinade:
4 tbsp yogurt
2 garlic cloves, crushed
1 tsp freshly grated ginger
1 lemon juice
1 tsp oil
About 2 tsp in total of mixed spices: cumin, coriander, chili powder, paprika, cardamom and clove
Salt and pepper
Mix all the marinade ingredients together, rub all over the chicken and leave for a few hours or overnight.
Gentle fry the chicken in a pan or under the grill for about 15-20 minutes.
Remove and, while still warm, cut into slices.
Wrap in warm chapattis.
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