These easy wraps make a perfect light lunch. Don’t let the cheese in the marinade throw you – this is an authentic tandoori recipe. Cheese was first introduced as a way to quieten the flavours of the original chicken tikka for the tourists, the strong flavours being replaced with more delicate spices. The result was so delicious that this has now become a standard tandoori recipe and is found across India. We often make mini versions to serve with pre-dinner drinks, and the chicken is also great served with salad and raita.

Makes 8

500g chicken breast, skinned, boned

and cut into 2.5cm cubes

vegetable oil, for frying

10 wooden skewers, soaked in water

for 30 minutes

2 tbsp melted butter, to baste

8 tortillas

3⁄4 tsp chaat masala (optional)

1 ⁄2 onion, 2 tomatoes and one head of

Little Gem lettuce, all finely sliced

150ml coriander and mint chutney

Blend together the ingredients for the marinade and tip into a non-metallic bowl. Pierce the chicken all over with a fork and add to the marinade. Leave to marinate in the fridge for a few hours, if possible. Bring back to room temperature before cooking. Preheat the grill. Brush the grill rack liberally with oil and place some foil below to catch any drips. Thread the chicken pieces onto the skewers, spacing them apart so they do not touch. Grill for 6 minutes (using the upper shelf if your grill has that option), turning halfway, then baste with the butter and grill for another minute – the chicken should be slightly charred at the edges and cooked through. Meanwhile, wrap the tortillas in foil and warm in the oven for 5 minutes while the chicken is cooking. Using a fork, slide the chicken pieces off the skewers onto a plate and sprinkle over the chaat masala, if using. Divide the chicken into eight portions and place each in the middle of a warmed tortilla, top with the vegetables and spoon over 11 ⁄2–2 tablespoons of the chutney. Fold over the top of the tortilla, pull in the sides and continue wrapping. Cut the wrap in half on the diagonal and serve. Repeat with the remaining tortillas and serve.

Marinade

150ml Greek-style thick yoghurt

1 tbsp vegetable oil

8g fresh ginger, peeled

15g garlic (approximately 8 large

cloves), peeled

1⁄4 – 1 ⁄2 tsp red chilli powder, or to taste

3⁄4 tsp garam masala

generous pinch of green and black

cardamom seeds and fennel seeds,

ground together

3⁄4 –1 tsp salt, or to taste

30g Cheddar cheese, coarsely grated

11 ⁄2 tbsp lemon juice

1 egg

2 rounded tbsp gram flour

For more delicious recipes and tips visit Anjum Anand at Times Online and www.anjumanand.co.uk

Times Recommends

• Top Ten most searched for recipes
• Chalet Chef 2010: the winning menus
• Gin and pomegranate jellies