Chicken tikka wrap

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

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
  • tsp Ground fenugreek leaves

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

For the Tzatziki

  • Cucumber peeled and grated
  • 2g Salt
  • 150g Thick Greek yogurt
  • 10g Mint leaves



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.


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.


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.


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.