Crispy Chicken Indian Roti Recipe

Step. Deep fry the frozen filets in a 350°F deep fryer. Cook for 7 minutes 30 seconds. Shake basket after 3 minute 45 seconds. For safety, product must be cooked to an internal temperature of 165°F as measured by a thermometer.

Step 2. While the chicken is cooking, heat the vegetable oil in a small saucepan over medium heat. Add the tikka masala sauce and stir to combine. Cook for 2-3 minutes until heated through then set aside.

Step 3. In a small mixing bowl, combine the plain yogurt, chopped mint, lemon juice, salt, and pepper. Mix well to combine and set aside.

Step 4. Warm the roti bread in the oven or grill for 1-2 minutes.

Step 5. Once the chicken is fully cooked, remove it from the oven and assemble the wrap. Place the warm roti bread on a flat surface and add the spicy tikka masala and shredded red cabbage. Then add the chicken on top of the cabbage. Drizzle the tangy lemon-mint yogurt sauce on top of the chicken. Fold the roti bread in half to create a wrap. Serve hot and enjoy!