Tandoori Chicken Roll-Ups
Recipe by Chef Nina Simonds
Chef Nina Simonds features this recipe in her upcoming CSCA Recreational Class Asian Barbecue. Visit the Recreational Class Calendar to learn more about Chef Nina Simonds and Asian Barbecue.
Indian cooks bake meats in a clay oven called a tandoor; however, a grill works just as well. The yogurt-based marinade tenderizes and flavors the chicken and provides a cooling (although spicy) contrast to the cooked meat. This dish is also delicious with turkey and seafood.
1 1/2 pounds boneless, skinless chicken breast, trimmed of fat and gristle
Tandoori Marinade:
- 1 3/4 cups low-fat plain yogurt
- 2 1/2 tablespoons minced fresh ginger
- 1 1/2 tablespoons minced garlic
- 1 teaspoon dried red pepper flakes (or to taste)
- 1 1/4 teaspoons ground cumin
- 1 1/4 teaspoons dried oregano
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup white wine vinegar
- Combine all of the ingredients for the Tandoori Marinade in a bowl and set aside until ready to use.
Mint-Yogurt Dressing:
- 1 1/2 cups whole milk yogurt
- 1/2 teaspoon ground cumin
- 3 tablespoons chopped fresh mint leaves
- 1 teaspoon salt, or to taste
- 18 flour tortillas, folded and wrapped in a damp cloth
- Combine all of the ingredients for the Mint-Yogurt Dressing and keep cold until ready to use.
To Grill Chicken:
- Toss the chicken breasts in the Tandoori Marinade to coat and let marinate for 30 minutes, or longer, covered in the refrigerator.
- Prepare a hot fire for grilling or preheat a gas grill. Arrange the meat 3 inches from the source of heat, cover, and grill the meat until cooked through, about 6 to 7 minutes per side, depending on thickness. Remove from the heat and let cool.
- While the chicken is cooking, pour the Mint-Yogurt Dressing into a serving bowl and arrange the flour tortillas on a serving plate.
- Cut the cooked chicken into thin slices and arrange on a platter.
- To serve, arrange chicken slices in a flour tortilla, spoon some of the dressing on top, roll up, and eat with your hands.
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