“Street Truck Style” Chicken Jalfrezi in Naan Wrap

“Street Truck Style” Chicken Jalfrezi in Naan Wrap

Prep Time
20 Minutes
Cook Time
10 Minutes
A classic Indian chicken and bell pepper dish gets a modern food truck makeover. Serve as a handheld sandwich wrapped in naan and topped with a minty yoghurt raita sauce to ignite all of the senses.
  • 1 tablespoons flour

  • 2 teaspoon Garam Masala Powder

  • 2 teaspoon Ground Cumin

  • 1 teaspoon Chilli Flakes

  • ½ teaspoon Black Onion Seed

  • 450 gram (1 pound) boneless, skinless chicken breasts, sliced

  • 2 tablespoons ghee (clarified butter)

  • 1 red pepper, cut into chunks

  • 1 green pepper, cut into chunks

  • 2 medium tomatoes, chopped

  • 1 teaspoon sugar

  • 75 millilitre (3 fluid ounce) plain yoghurt

  • 1 teaspoon Mint Herb

  • 8 teaspoon lime pickle, divided

  • 4 naan breads, warmed through and halved

  • Sea Salt, to season

Key Products
Garam Masala Powder

Product Information

£ 1.96/unit,30g
Ground Cumin

Product Information

£ 1.69/unit,28g
Schwartz product packaging

Product Information

£ 1.98/unit,29g
Black Onion Seed

Product Information

£ 1.61/unit,42g
Mint Herb

Product Information

£ 1.69/unit,9g


  • 1 Combine flour, Garam Masala, Cumin, Chillies and Black Onion Seed in a bowl. Season with a little Salt then add chicken and toss to coat.
  • 2 Heat the ghee in a large non-stick pan over a medium heat. Add chicken and any remaining flour mixture, cook and stir for 6-7 minutes, or until chicken is cooked through. Add peppers, cook and stir for 2 minutes then add the tomatoes and sugar. Cook for a further 2-3 minutes, until tomatoes are softened and form a thick sauce.
  • 3 Combine the yoghurt and mint in a small bowl. For each wrap place 1 tsp of the lime pickle in the centre of each naan, then divide the chicken and pepper mixture equally between them. Drizzle with the mint and yoghurt raita, then serve.