How to Make a Tikka Chicken and Paneer Naan Wrap at Home

If you are an Indian food lover, then this would be the perfect tikka chicken and paneer naan wrap recipe for you. Full of flavor and at the same time easy to bring chicken tikka, paneer cheese, and naan bread in every single bite. Top with your favorite toppings or sauces, such as cilantro, mint, yogurt, or mango chutney. Here’s how to make it in a few steps.

Ingredients

For the Chicken Tikka

• 2 boneless, skinless chicken breasts: Cut into bite-sized pieces.
• 1 cup plain yogurt: For marinating the chicken.
• 2 tablespoons lemon juice: Adds tanginess to the marinade.
• 1 tablespoon grated ginger
• 4 cloves garlic, minced
• 1 teaspoon salt
• 1 teaspoon garam masala: A blend of ground spices common in Indian cuisine.
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika

For the Paneer

• 1 cup paneer cheese: Cubed. You can buy this at most grocery stores or make it at home.
• 1 tablespoon oil: For frying the paneer.
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garam masala
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander

For the Naan Bread

• 1/4 cup warm water
• 2 teaspoons active dry yeast
• 1 teaspoon sugar
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1/4 cup plain yogurt
• 1/2 cup water

Toppings and Sauces

• Yogurt, mint, or mango chutney
• Lettuce leaves
• Sliced onion
• Cucumber slices
• Tomato slices
• Cilantro leaves

Instructions

Step 1: Marinate the Chicken

1. Set up the Marinade: In a huge ziplock sack, consolidate the yogurt, lemon juice, ginger, garlic, salt, garam masala, turmeric, cumin, coriander, and paprika. Blend well.
2. Marinate the Chicken: Add the chicken parts of the sack, seal it, and back rub the marinade into the chicken. Refrigerate for something like 2 hours, or short-term for best outcomes.

Step 2: Cook the Chicken

You can cook the chicken in the oven, air fryer, or on the stovetop.

• Oven Method:

1. Preheat the oven to 425°F.
2. Line a baking sheet with foil and arrange the chicken pieces in a single layer.
3. Bake for 15 to 20 minutes, flipping halfway through, until golden and cooked through.

• Air Fryer Method:

1. Preheat the air fryer to 400°F.
2. Spray the basket with cooking spray and place the chicken pieces in a single layer.
3. Air fry for 12 to 15 minutes, shaking halfway through, until golden and cooked through.

• Stovetop Method:

1. Heat some oil in a large skillet over medium-high heat.
2. Cook the chicken pieces for 10 to 15 minutes, turning occasionally, until golden and cooked through.

Step 3: Prepare the Paneer

Make the Paneer (if not store-bought):

• Heat 4 cups of entire milk to the point of boiling in a huge pot over medium-high intensity, blending at times.
• When the milk bubbles, switch off the intensity and add 2 tablespoons of lemon juice.
• Mix tenderly and let the milk turn sour for 10 minutes.
• Strain the curds through cheesecloth, crush out the whey, wrap, and press with a load for 30 to an hour.
• Open up and cut the paneer into blocks.

Cook the Paneer:

• Heat some oil in a skillet over medium-high heat.
• Add the paneer cubes along with salt, pepper, garam masala, turmeric, cumin, and coriander.
• Fry the paneer for 10 to 15 minutes, turning occasionally, until golden and crisp on all sides.

Step 4: Make the Naan Bread

Prepare the Yeast Mixture:

• Combine 1/4 cup of warm water, 2 teaspoons of active dry yeast, and 1 teaspoon of sugar in a small bowl.
• Let it sit for 10 minutes until it becomes frothy and lively.

Make the Dough:

• In a large bowl, mix together 3 cups of all-purpose flour and 1 teaspoon of salt.
• Add 1/4 cup of plain yogurt and the yeast mixture to the flour mixture.
• Gradually add 1/2 cup of water and mix until a dough forms.

Knead the Dough:

• Knead for 10 minutes on a lightly floured surface until it is smooth and elastic in texture.
• Transfer the dough to a greased bowl, dampen a piece of cloth on top, and let it rise in a warm place for about an hour, or until the volume has doubled.

Cook the Naan:

• Punch down the mixture and separation it into 8 equivalent pieces.
• Fold each piece into a meager circle.
• Cook every naan on a hot iron for 2 minutes for each side, until puffy and singed.

Step 5: Assemble the Naan Wrap

1. Warm the Naan: Warm a naan bread in the microwave or broiler and put it on an enormous plate.
2. Add the Sauces: Spread some yogurt, mint, or mango chutney over the naan, leaving some space around the edges.
3. Add the Garnishes: Top with lettuce, cut onion, cucumber, and tomato.
4. Add the Chicken and Paneer: Add some chicken tikka and paneer cheddar pieces.
5. Decorate: Sprinkle cilantro leaves over the filling.
6. Wrap the Naan: Crease the naan over the filling and wrap up the edges to seal the wrap.
7. Serve: Cut down the middle and partake in your tikka chicken and paneer naan wrap!

Tips and Variations

• Veggie lover Choice: Supplant the chicken with extra paneer or tofu for a vegan rendition.
• Zesty Kick: Add some stew powder or new green chilies to the marinade or fixings for additional intensity.
• Extra Fixings: Add cured onions, destroyed carrots, or cut chime peppers for additional crunch and flavor.
• Serving Ideas: Present with a side of raita (yogurt sauce) or a straightforward green plate of mixed greens to adjust the flavors.

This tikka chicken and paneer naan wrap is an all-season dish, full of flavor, spelling out the vivacious Indian cuisine and right onto your table. Soft and tender chicken, crispy paneer, and soft-mushy naan bread, all come perfectly well with the freshness of its topping and tanginess of sauces to create the perfect combination.

Related posts:
Chicken Tikka Naanza (Naan Pizza!) – That Spicy Chick
Chicken Tikka Recipe – Swasthi’s Recipes
Chicken Tikka Naanwich (Naan-Sandwich) – Easy Indian Cookbook