Hara Masala Malai Chicken Wraps

Creamy, smoky and packed with fresh herb flavours, these Hara Masala Malai Chicken Wraps feature succulent grilled chicken marinated in a vibrant green yogurt and cheese marinade. Wrapped in flaky laccha parathas with mint mayonnaise, onions and a squeeze of lemon, they're perfect for a hearty meal or on the go snack.

Function Used: Grill Mode

Serves: 3 to 4

Ingredients for the Hara Masala Marinade

• ½ cup Hung Yogurt

• ½ cup Processed Cheese, grated

• 2 Green Chillies

• ½ bunch Fresh Coriander, with stalks

• 1 tbsp Garlic

• 1 inch Ginger

• 1 tsp Garam Masala

• ½ tbsp Chaat Masala

• 1 tsp Cumin Powder

• ½ tbsp Coriander Powder

• ½ tsp White Pepper Powder

• 1 tsp Kasuri Methi

• 3 tbsp Fresh Cream

• 1 tsp Ajwain

• Salt, to taste

• 300 g Boneless Chicken Thighs, cut into strips

• 2 tbsp Ghee, melted (for basting)

Ingredients for the Mint Mayonnaise

• ¼ cup Coriander Mint Chutney

• ½ cup Mayonnaise

• Salt, to taste

For Assembling & To Serve

• 4 Laccha Parathas

• 1 Onion, thinly sliced

• Juice of 1 Lemon

• Chaat Masala, for sprinkling

Method

1. In a blender, combine the hung yogurt, grated cheese, green chillies, coriander, garlic, ginger, garam masala, chaat masala, cumin powder, coriander powder, white pepper powder and salt. Blend until smooth.

2. Transfer the mixture to a bowl. Add the fresh cream, ajwain and kasuri methi. Mix until smooth and creamy.

3. Add the chicken strips and coat evenly with the marinade. Cover and refrigerate for at least 2 hours, preferably overnight for deeper flavour.

4. Preheat the Marvel Oven on Grill Mode at 200°C.

5. Lightly grease the Grill Tray with oil. Arrange the chicken in a single layer, ensuring the pieces are not overcrowded. Place the Grill Tray on the middle rack and grill for 15 minutes, turning halfway and basting generously with melted ghee.

6. Meanwhile, combine the coriander mint chutney, mayonnaise and salt to prepare the mint mayonnaise.

7. Warm the laccha parathas until crisp and cooked through.

8. Spread a generous layer of mint mayonnaise over each paratha. Top with the grilled hara masala malai chicken, sliced onions and a light sprinkle of chaat masala. Finish with a squeeze of fresh lemon juice.

9. Roll the paratha tightly into a wrap. Slice in half, if desired, and serve immediately. 

Marvellous Tip  - Using chicken thighs keeps the filling juicy, while basting with melted ghee gives the chicken a rich flavour and light char.