Time to do something different with the national Indian dish, Alfred Prasad turns it into kid-friendly wraps and serves with cucumber. Add more or less spice depending on your preference.



  • 4 chicken breasts, medium
  • 1/2 tsp ground turmeric
  • 1 green chilli, de-seeded and finely chopped
  • 1 tsp garam masala
  • 1 tsp garlic, finely chopped
  • 1 1/2 tsp ground cumin
  • 4 tortilla wraps
  • 2 tbsp of vegetable oil
  • 1 pinch of salt


  • 1/2 cucumber
  • 1 pinch of salt
  • 1/2 lemon, for juice
  • 160g of fat free natural yogurt


  1. Cut each chicken breast into 4 equally-sized pieces and pierce with a fork all over.
  2. Mix all the marinade ingredients and add the chicken pieces to it, making sure they are well coated.
  3. Cover with cling film and refrigerate for at least 4 hours.
  4. Meanwhile, peel the skin off the cucumber and discard. Use the peeler to make long cucumber ribbons, add a pinch of salt and place in a bowl for 15 minutes.
  5. Drain any water that has come out of the cucumber and mix with the lemon juice and yoghurt. Set aside while you cook the chicken.
  6. Place the chicken pieces on a grill rack set over a dripping tray and grill on both sides.
  7. Once gently browned, switch off the grill and cook in the oven at 200°C/gas mark 6 for 10-15 minutes or until the chicken is cooked through.
  8. Serve hot in a wrap or fresh naan with the yogurt and cucumber.

Source : Great British Chef

Looking for more Chef’s Special?