Grilled Tandoori Chicken Lettuce Wraps

Prep time 15 mins + Marinating | cook time 30 Mins

While we can’t have a clay tandoor oven at home, you can still enjoy the authentic, smoky flavours of Punjab with this easy recipe. Served in crisp lettuce wraps, it’s a fresh, lighter way to enjoy a bold, spice-packed favourite.

Made with Elgin Valley Farms juicy and tender free range chicken thigh fillets, it’s a wholesome, feel-good dish that doesn’t compromise on taste.

Tandoori Chicken Lettuce Wraps
SKILL LEVEL
Easy
Prep Time
15 mins + 4hrs marinating
Cooking time
30 mins
Serves
4
INGREDIENTS
  • 8 Elgin Valley Farms free range chicken thigh fillets
  • 3 cm piece of fresh ginger, grated
  • 3 cloves garlic, grated
  • 1 tsp ground cumin
  • 1 tsp ground cinnamon
  • 1 tsp garam masala
  • 1 tsp ground coriander
  • 2 tsp ground turmeric
  • 2 tsp smoked paprika
  • 1 tsp salt
  • 1 tbsp vegetable oil
  • 1 cup Greek yoghurt (marinade)
  • 1 kg chicken thigh fillets
  • 1 Cos lettuce washed and leaves separated
  • 1 Lebanese cucumber thinly sliced
  • 1 cup Greek yoghurt
  • ½ lemon juiced
  • 20 mint leaves washed and finely sliced
  • Sea salt
  • Ground black pepper
METHOD
Oven
  1. In a large bowl, combine the ginger, garlic, spices, salt oil and yoghurt (1cup) and mix well. Add the chicken thigh fillets and coat well on all sides. Cover with cling film and marinate in the fridge for 4-6 hours.
  2. Pre-heat oven to 200°C. Line a roasting tray with foil and place a wire rack on top. Arrange the marinated chicken on the rack allowing space around each piece. Roast for 25-30 minutes until the chicken begins to char. Remove for the oven and rest for 5 minutes before slicing.
  3. While chicken is in the oven, wash the cos lettuce leaves, slice the cucumber and prepare a simple minted yoghurt by combining the second cup of yoghurt with lemon juice and sliced mint leaves then season with sea salt and black pepper to taste.
  4. Top individual lettuce leaves with sliced cucumber tandoori chicken pieces and minted yoghurt.

 

Options: For a fuller dinner option, serve with basmati rice, and naan breads in place of the lettuce.

Replace the sliced cucumber with a chopped salad of tomato, cucumber and red onion with picked coriander leaves.

Other recipes you may enjoy

View all recipes
Chicken Pho Recipe
Bang Bang Chicken Dippers Recipe
Korean Style BBQ Chicken Recipe