Best 5 Tikka Masala Chicken Capsicum Wraps Recipes

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Indulge in a culinary journey with our tantalizing Tikka Masala Chicken Capsicum Wraps, a vibrant fusion of Indian and Mexican flavors. This delectable dish combines the richness of tikka masala chicken, the crunch of capsicum, and the soft embrace of tortillas. Savor the aromatic blend of spices, the tender chicken marinated in yogurt and herbs, and the vibrant capsicum adding a delightful sweetness. Served with a refreshing mint-coriander chutney, these wraps are a symphony of textures and flavors that will tantalize your taste buds. Additionally, discover variations of this dish, including vegetarian options with succulent paneer or tofu, and a unique twist with tangy tamarind sauce. Embark on a culinary adventure and explore the diverse flavors of Tikka Masala Chicken Capsicum Wraps, leaving you with a memorable dining experience.

Here are our top 5 tried and tested recipes!

CHICKEN TIKKA WRAPS



Chicken tikka wraps image

These easy wraps take just 10 minutes to prepare and are a great healthy snack on the run

Provided by Good Food team

Categories     Lunch, Main course, Side dish, Snack, Supper

Time 15m

Yield Serves 4 as a snack

Number Of Ingredients 7

¼ cucumber , halved and sliced
¼ iceberg lettuce , shredded
2 spring onions , sliced
handful mint leaves, torn
4 plain small naan bread
140g pack cooked chicken tikka pieces
natural yogurt to serve

Steps:

  • Toss all the salad vegetables together. Heat the naan breads in the microwave on Medium for 1 min until puffed up. Remove the breads. Tip the tikka pieces into a bowl and give them a quick blast in the microwave to heat through. Split the breads in half and stuff with the salad, chicken and a spoonful of yogurt.

Nutrition Facts : Calories 418 calories, Fat 17 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 56 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.23 milligram of sodium

THE BEST CHICKEN TIKKA MASALA



The Best Chicken Tikka Masala image

Chicken Tikka Masala is thought to have been created by a Bangladeshi chef in Glasgow in the 1960s. It's a spicy, tomato-based dish seasoned with garlic, ginger, fenugreek and garam masala. In this recipe we used fenugreek leaves for their nutty and slightly minty flavor. If you can't find them, substitute dried mint leaves and a pinch of ground fenugreek. Garam masala is a popular Indian spice blend that usually includes black and white pepper, cloves, cinnamon, mace, cardamom, bay, cumin and coriander. It's pretty easy to find in your local grocery store and most national spice companies.

Provided by Food Network Kitchen

Categories     main-dish

Time 4h

Yield 6 to 8 servings

Number Of Ingredients 24

1 1/4 cup whole milk yogurt
1 tablespoon finely grated ginger
4 teaspoons kosher salt
1 teaspoon Kashmiri red chili powder (see Cook's Note)
1 teaspoon garam masala
1 teaspoon freshly ground black pepper
1/2 teaspoon ground turmeric
2 cloves garlic, finely grated
8 boneless skinless chicken thighs (about 2 1/2 pounds)
4 tablespoons ghee (see Cook's Note)
1 large onion, sliced
2 serrano chiles, stemmed, seeded and chopped
Kosher salt
1 tablespoon finely grated ginger
4 cloves garlic, finely grated
2 teaspoons dried whole fenugreek leaves (see Cook's Note)
2 teaspoons garam masala
1 teaspoon Kashmiri red chili powder
1 teaspoon Hungarian paprika
One 28-ounce can whole peeled tomatoes
1/4 cup heavy cream
Chopped cilantro leaves and tender stems, for serving
Basmati rice, for serving
Naan, for serving

Steps:

  • For the chicken marinade: Whisk together the yogurt, ginger, salt, chili powder, garam masala, pepper, turmeric and garlic in a large bowl until combined. Toss the chicken in the spiced yogurt marinade until evenly coated. Wrap tightly with plastic wrap and refrigerate at least 3 hours and up to 24. (Overnight works best.)
  • For the sauce: Melt the ghee in a large Dutch oven or wide heavy pot over medium heat. Add the onions and serrano, season with 1 teaspoon salt and cook, stirring occasionally, until the onions are golden and beginning to caramelize, 8 to 10 minutes. Add the ginger and garlic and cook, stirring, until very fragrant and the ginger starts to turn golden and sticks to the bottom of the pot, 2 to 3 minutes. Add the fenugreek leaves, garam masala, chili powder and paprika and cook, stirring occasionally, until very fragrant, about 1 minute. Add the tomatoes, breaking them up into pieces with a spoon, and bring to a boil. Reduce the heat and simmer uncovered, stirring occasionally, until the sauce has reduced by half and the tomatoes are very tender, about 30 minutes.
  • Let the hot sauce cool for about 5 minutes or so, then transfer it to a blender filling no more than halfway. (If your blender is small, you may need to work in batches.) Remove the center cap from the lid and place it on the blender. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth. Add 1/4 cup heavy cream and puree until creamy. Pour into a clean pot and bring to a simmer. Season with salt.
  • Meanwhile, position a rack directly under the broiler and preheat to high. Line a rimmed baking sheet with foil and set a wire rack inside.
  • Arrange the chicken in a single layer on the rack. Broil until the chicken starts to brown in spots, 3 to 6 minutes per side (it will not be cooked through). Remove from the broiler. When cool enough to handle, cut the chicken into 1-inch pieces. Add the chicken to the simmering sauce, cover and cook until the chicken is cooked through, 8 to 10 minutes.
  • Top the chicken and sauce with cilantro. Serve with rice and naan.

CHICKEN TIKKA MASALA



Chicken Tikka Masala image

This creamy, spiced curry made with tomato and hunks of chicken is a longtime favorite of Indian food lovers. This version is streamlined a bit, making it not-quite-authentic, but truly accessible to anyone with a well-stocked pantry. It's also adapted for those without a grill, so the yogurt-marinated chicken spends a few minutes under the broiler to replicate the blackened, smoky bits. Finally, chicken breasts or thighs work equally well here.

Provided by Alison Roman

Categories     curries, main course

Time 1h15m

Yield 4 servings

Number Of Ingredients 17

1 tablespoon garam masala
2 teaspoons ground turmeric
2 teaspoons ground cumin
2 teaspoons hot paprika or 1 teaspoon cayenne
1½ teaspoons kosher salt, plus more for seasoning
1 teaspoon ground black pepper, plus more for seasoning
1 1/2 cups whole-milk yogurt
2 tablespoons fresh lemon or lime juice
6 large cloves garlic, finely grated
2-inch piece of ginger, finely grated
2 pounds boneless, skinless chicken thighs, left whole, or breasts, cut in half lengthwise or in thirds if extra large
2 tablespoons vegetable oil or ghee
1 large yellow onion, thinly sliced
3 tablespoons tomato paste
1 (28-ounce) can whole tomatoes
3/4 cup heavy cream
1 1/2 cups coarsely chopped cilantro leaves

Steps:

  • Combine garam masala, turmeric, cumin, paprika, 1½ teaspoons kosher salt and 1 teaspoon black pepper in a small bowl.
  • In a medium bowl, whisk 1 cup yogurt, lemon juice, 3 cloves of garlic, half the ginger and half the spice mixture together. Add chicken and toss to coat. Cover and chill at least 4 hours, up to 8 hours.
  • Meanwhile, heat oil in a large, heavy bottomed pot over medium heat. Add onion and cook, stirring occasionally until lightly browned in spots, about 5 to 8 minutes. Add tomato paste, remaining garlic, ginger and spice mixture and cook, stirring frequently until spices are fragrant and tomato paste has started caramelizing on the bottom of the pot, about 2 minutes.
  • Crush tomatoes with your hands, leaving some larger bits and add them and any liquid left in the can to the pot along with the heavy cream and 1 cup water. Season with salt and pepper and stir, scraping up any bits from the bottom of the pot. Bring to a simmer and reduce heat to medium-low and cook, stirring occasionally until flavors meld and the sauce is thickened slightly, 20 to 25 minutes. Remove from heat and cover until chicken is ready (or after cooling, refrigerate if marinating chicken for more than 4 hours).
  • Once chicken is ready, turn on the broiler and place oven rack about 6 inches away from heat source.
  • Line a rimmed baking sheet with aluminium foil and place a wire rack inside the pan. Remove chicken from the marinade, scraping off any excess, and place the pieces on the rack. Broil just until lightly charred in spots, 5 to 7 minutes on the first side, before flipping pieces and broiling an additional 2 to 3 minutes.
  • Bring tomato sauce to a simmer if it's not already. Remove chicken from the oven and transfer to spiced tomato sauce along with remaining ½ cup yogurt. Continue to simmer until chicken is cooked through and sauce is thickened nicely, 10 to 15 minutes.
  • Divide chicken among four bowls and top with cilantro. Serve with rice or naan for dipping.

Nutrition Facts : @context http, Calories 641, UnsaturatedFat 19 grams, Carbohydrate 26 grams, Fat 37 grams, Fiber 7 grams, Protein 53 grams, SaturatedFat 15 grams, Sodium 1314 milligrams, Sugar 14 grams, TransFat 0 grams

AUTHENTIC CHICKEN TIKKA MASALA



Authentic Chicken Tikka Masala image

This authentic chicken tikka masala dish follows an old family recipe.

Provided by Allrecipes

Categories     World Cuisine Recipes     Asian     Indian

Time 3h15m

Yield 4

Number Of Ingredients 23

¼ cup plain yogurt
2 teaspoons garam masala
2 teaspoons paprika
½ teaspoon freshly ground black pepper
½ teaspoon salt
½ teaspoon cayenne pepper
½ teaspoon ground coriander
1 pound skinless, boneless chicken breast - cut into 1-inch strips
3 tablespoons vegetable oil
1 teaspoon cumin seeds
1 large onion, chopped
3 cloves garlic, minced
1 tablespoon grated fresh ginger
2 green chile peppers, minced
2 Roma tomatoes, diced
½ cup tomato paste
¼ cup water
1 teaspoon garam masala
½ teaspoon ground coriander
½ teaspoon ground turmeric
½ cup heavy whipping cream
½ teaspoon salt, or to taste
½ bunch cilantro for garnish

Steps:

  • Combine yogurt, 2 teaspoons garam masala, paprika, black pepper, 1/2 teaspoon salt, cayenne pepper, and 1/2 teaspoon coriander in a large bowl. Add chicken strips and toss to coat. Cover and marinate in the refrigerator for 2 hours.
  • Preheat oven to 450 degrees F (230 degrees C). Grease a baking sheet.
  • Place chicken strips on the prepared baking sheet, leaving space between each piece, and bake in the preheated oven until browned and no longer pink inside, about 10 minutes. Remove and set aside.
  • Heat vegetable oil in a large skillet over medium heat. Cook and stir cumin seeds until lightly toasted and aromatic, about 3 minutes. Add onion; cook and stir until onion begins to soften, 4 to 5 minutes. Stir in garlic, ginger, and green chiles and continue to cook until onion is browned, 15 to 20 minutes. Cook and stir tomatoes, tomato paste, and water into onion mixture until tomatoes begin to break down and incorporate into the onion mixture, about 10 minutes.
  • Cook and stir 1 teaspoon garam masala, 1/2 teaspoon coriander, and turmeric into the tomato mixture. Mix in the cooked chicken, add cream, and stir to coat. Cover and let simmer for 10 minutes. Season with 1/2 teaspoon salt and garnish with cilantro.

Nutrition Facts : Calories 402.6 calories, Carbohydrate 20.5 g, Cholesterol 100.2 mg, Fat 25 g, Fiber 5 g, Protein 27.2 g, SaturatedFat 9.5 g, Sodium 926.5 mg, Sugar 10.1 g

TIKKA MASALA CHICKEN & CAPSICUM WRAPS



Tikka Masala Chicken & Capsicum Wraps image

These are a great easy to make & filling meal. I used some leftover shredded chicken & leftover rice to whip these up. Went beautifully with the chappati wraps I had in the cupboard.

Provided by Mandy

Categories     Lunch/Snacks

Time 20m

Yield 3-6 serving(s)

Number Of Ingredients 7

1 tablespoon oil
1 onion, chopped
250 g chicken breasts, sliced
2 red capsicums, cubed
1 (400 g) jar masala, simmer sauce
300 g cooked basmati rice
6 naan bread, indian bread wraps

Steps:

  • Heat oil & saute onion for 2 minutes.
  • Add chicken and saute for approx 5 mins, add capsicum and saute until chicken is cooked through.
  • Add simmer sauce and rice and heat through.
  • Warm 6 wraps & fill with chicken filling.

Nutrition Facts : Calories 349.4, Fat 12.8, SaturatedFat 2.9, Cholesterol 53.3, Sodium 56.2, Carbohydrate 36.7, Fiber 2.5, Sugar 5, Protein 21.2

Tips:

- For a spicier tikka masala, use a hotter chili powder or add a pinch of cayenne pepper. - If you don't have garam masala on hand, you can make your own by combining equal parts ground cumin, coriander, black pepper, cinnamon, cardamom, and nutmeg. - To make a vegetarian version of this dish, simply omit the chicken and add more vegetables, such as bell peppers, zucchini, or carrots. - Serve tikka masala chicken capsicum wraps with a side of raita, a yogurt-based sauce, to cool down the heat. - For a healthier version, use whole-wheat tortillas and fill them with plenty of vegetables.

Conclusion:

Tikka masala chicken capsicum wraps are a delicious and easy-to-make meal that can be enjoyed for lunch or dinner. They're perfect for a quick weeknight meal or a fun party appetizer. With a few simple ingredients and a little bit of time, you can create a flavorful and satisfying dish that will please everyone at the table. So next time you're looking for a new and exciting way to enjoy chicken tikka masala, give these wraps a try!

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