AIR FRYER TANDOORI CHICKEN WRAP
Servings: 2 Prep Time: 20 min (plus marinating) Cook Time: 14–16 min
Smoky, charred, and layered with heat. Bite-sized cubes of chicken breast are marinated in Greek yogurt, Kashmiri chili powder, lime, and a heaping spoon of Yo Amma Indian Chili Crisp, then skewered and air-fried until lightly blistered at the edges. Wrapped in warm pita with bright cilantro yogurt sauce and chili-lime onions, it’s bold, fresh, and perfectly balanced.
INGREDIENTS
FOR THE TANDOORI CHICKEN
1 large chicken breast, cut into bite-size cubes (about 1 to 1½-inch pieces)
½ cup Greek yogurt
1½ tsp Kashmiri chili powder
1 heaping tbsp Yo Amma Indian Chili Crisp (with crunchy bits)
1 tbsp fresh lime juice
Salt to taste
Wooden or metal skewers
FOR THE CILANTRO YOGURT SAUCE
¾ cup Greek yogurt
½ cup packed fresh cilantro
1 tbsp lime juice
Salt to taste
FOR THE CHILI-LIME ONIONS
1 small red onion, thinly sliced
½ tsp Kashmiri chili powder
1 tbsp lime juice
Salt to taste
FOR ASSEMBLING
2 pita breads
Extra Yo Amma Indian Chili Crisp for drizzling
HOW TO MAKE IT
Marinate the Chicken
In a bowl, combine Greek yogurt, Kashmiri chili powder, Yo Amma Indian Chili Crisp, lime juice, and salt to taste. Add the bite-sized chicken cubes and mix until evenly coated. Marinate for at least 30 minutes, or up to 4 hours for deeper flavor.
If using wooden skewers, soak them in water for 20 minutes beforehand.
Skewer & Air Fry
Thread the marinated chicken tightly onto skewers, leaving minimal space between pieces for even cooking.
Preheat the air fryer to 380°F (193°C). Place the skewers inside the basket in a single layer. Air fry for 14–16 minutes, flipping halfway, until cooked through with lightly charred edges and internal temperature reaches 165°F.
Make the Cilantro Yogurt Sauce
Blend or finely chop cilantro and mix with Greek yogurt, lime juice, and salt to taste until smooth and vibrant green. Chill until ready to use.
Prepare the Chili-Lime Onions
Toss sliced red onion with Kashmiri chili powder, lime juice, and salt to taste. Let sit for 5–10 minutes to soften slightly while staying crisp.
Warm the Pita
Heat pita in a dry skillet or directly over a flame until soft and lightly blistered.
Assemble the Wrap
Spread a generous layer of cilantro yogurt sauce onto the warm pita. Slide the tandoori chicken off the skewers directly onto the bread. Top with chili-lime onions and finish with a drizzle of Yo Amma Indian Chili Crisp for added crunch and depth.
Serve warm, bold, and finished with that unmistakable spoon of Yo Amma Indian Chili Crisp.
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