Easy Recipe: Appetizing Tandoori Chicken Shawarma In Lettuce Cups

Tandoori Chicken Shawarma In Lettuce Cups. For crisp lettuce cups, place in a large bowl of iced water. To save time, use diced chicken, available in packets from the meat section of major Coles supermarkets. Tandoori chicken shawarma will add a new taste to your regular shawarma.

This mouth-watering delicious chicken is well known as murgh tandoor or tandoori murgh. The term murgh meaning chicken and tandoor is a clay oven. Tandoori chicken gets its name from the bell-shaped tandoor clay oven which is also used to make naan, or Indian flatbread. You can cook Tandoori Chicken Shawarma In Lettuce Cups using 14 ingredients and 6 steps. Here is how you cook it.

Ingredients of Tandoori Chicken Shawarma In Lettuce Cups

1. Prepare 500 g of boneless chicken.
2. It’s 2 Tbsp of vegetable oil.
3. You need 2 Tbsp of Tandoori Masala.
4. Prepare 1 tsp of ground coriander.
5. It’s 1 tsp of ground cumin.
6. You need 1 tsp of ground turmeric.
7. It’s 1 tsp of kashamiri red chilli.
8. You need 1 tsp of garam masala.
9. You need 1 tsp of paprika.
10. Prepare 1 cup of plain Greek yogurt.
11. Prepare 2.5 Tbsp of lemon juice.
12. You need 4 of minced garlic cloves.
13. It’s 1 Tbsp of fresh ginger, minced.
14. Prepare 1 tsp of salt.

Skinless legs and thighs are marinated in a tenderizing mixture of yogurt, lemon juice, and spices and the meat is slashed to the bone in several places helping the marinade. This smoky, flavour-packed tandoori shawarma can be cooked on the barbecue or in the oven. Place the large chicken kebab to the side of the barbecue with only a few coals underneath. These easy chicken lettuce cups from Delish.com make the perfect healthy dinner idea.

Tandoori Chicken Shawarma In Lettuce Cups instructions

1. Heat the oil in a small pan over medium heat, then cook the coriander, cumin, turmeric, cayenne, garam masala and paprika, stirring often, until fragrant. Let cool completely. Whisk in the cooled spice-oil mixture into the yogurt, then mix in the lemon juice,tandoori masala,garlic, salt and ginger..
2. Coat the chicken in the marinade, cover and chill for at least 2-3 hours. Cook in oven on 200•C for 20-25 min..
3. Mint Yoghurt Sauce:- 1 cup Greek yoghurt 1 clove garlic, crushed 1 tsp cumin Squeeze of lemon juice Salt and pepper Chopped mint. 1/2 tsp Chat masala.
4. Combine the Yoghurt Sauce ingredients in a bowl and mix. Cover and put in the fridge until required..
5. Assemble:- Chopped tomato Chopped cucumber Red onion sliced Coriander leaves Lettuce leaves.
6. Take lettuce leaves add tandoori chicken,chopped tomato,cucumber and red onion. Now drizzle some yogurt sauce and garnish with cilantro. Enjoy 😊 #Mubinarecipes.

They are infinitely better than salads, and you can eat them on the go. This Thai lettuce cup version has an amazing marinade, and grilling the chicken keeps them perfectly juicy with a perfect char. Chill the lettuce cups in refrigerator until ready to serve. (If using butter lettuce, you won't have any issues pulling apart the leaves so this step is not The Thai Chicken Lettuce Cups were absolutely outstanding. I followed the recipe exactly, and I wouldn't change a thing. The blend of flavors in the.