Chicken Tikka Wrap

For the Brine
2Kg Water
160g Salt
8 Chicken thighs, skinned
6 bulbs of garlic
150g Olive Oil
200f Fresh root ginger
15g Salt

Mix all of the ingredients well in a bowl. Add the chicken thighs, cover and place in the fridge for 6 hours. Remove from the fridge, rinse in cold water for hours, changing the water every 20 minutes. Drain and pat the chicken dry. To make the rub, Preheat the oven to 180ºC. Trim the tops of 3 of the garlic bulbs. Drizzle a little olive oil and wrap each bulb in aluminium foil. Place in the oven and roast for 30 to 35 minutes or until soft to the touch. Allow to cool completely. Meanwhile, separate the 3 remaining garlic bulbs and peel them. Unwrap the roasted bubs and squeeze enough out of them to weigh out 50g. Using a small food processor or hand blender, blitz the 50g of roasted garlic, the peeled garlic, olive oil, ginger and salt to a paste. Generously cover the chicken thighs and place, covered, in the fridge for 5 hours.

For the Yogurt Marinade
100g Coriander seeds
65g Green cardamom pods
35g Black cardamom pods
100g Cinnamon sticks
75g Black peppercorns
25g Cloves
125 Cumin seeds
20g Mace
5 Dried bay leaves
25g Ghee
25g Chickpea flour
50g Olive oil
450g Greek style yogurt
½ tsp Ground fenugreek leaves

While the chicken is in the fridge, preheat the oven to 130ºC. Prepare the Garam Masala by mixing all of the spices and the bay leaves. Sprinkle the mixture over a baking sheet and place in the oven for 90 minutes. Melt the Ghee in a small saucepan over medium heat. When it begins to shimmer, add the chickpea flour and whisk until fully incorporated. Place a small frying pan over medium heat. Pour in the oil, add the chilli powder, and fry for 2 to 3 minutes. Place the yogurt, chilli and oil mixture, ground fenugreek , into a large bowl. Add 10g of the Garam Masala as well as the chickpea roux. Mix until well combined. Remove the chicken from the rub and brush most of the garlic mix off. Place the chicken thigs in the yogurt marinade, cover and place in the fridge for 10 minutes.

For the Salsa
460g Tomatoes
80g Red Onions, peeled and finely chopped
5g Chillies, finely chopped
70g Extra Virgin Olive Oil
3g Salt
5g Chervil
10g Parsley

Cut the tomatoes into quarters and place on a tray. Place the tray in a 60ºC preheated oven for 4 hours. After the time has elapsed, cut the tomatoes into small cubes. In a bowl, combine the tomatoes with the red onions, chillies and olive oil. Add the salt, finely chopped chervil and parsley. Mix well. Place in an airtight container and reserve until needed.

For the Tzatziki
½ Cucumber peeled and grated
2g Salt
150g Thick Greek yogurt
10g Mint leaves

Mix the cucumber with the salt in a bowl and allow to stand for 1 hour. After the time has elapsed, squeeze most of the water out of the cucumber. Mix the cucumber in a bowl with the yogurt and add the fine chiffonade of mint. Season with freshly ground black pepper.

To finish
Pre heat a bbq. Once hot, remove the chicken from the yogurt marinade. Grill on all sides until fully cooked through. Place a flat bread on the bbq for a couple of minutes. Spread some of the Tzatziki on top, add some pieces of the chicken thighs
and finish by drizzling some of the salsa.

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