Chicken Tikka Kathi Rolls

Juicy yogurt-marinated chicken cooked with warm tikka spices, then tucked into soft tortillas with crisp onion, fresh cilantro, and lemon for a quick, flavorful handheld meal.

Prep: 20 min · Cook: 12 min · Yield: 4 · Method: Stovetop

Ingredients

• 1.5 lb chicken thighs, boneless, skinless
• 0.75 cup plain greek yogurt
• 2 tbsp lemon juice
• 2 tsp garam masala
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tsp kosher salt
• 2 tbsp vegetable oil
• 4 large flour tortillas
• 0.5 medium yellow onion
• 0.5 cup fresh cilantro
• 1 medium lemon

Cooking instructions

1. In a medium bowl, combine the yogurt, 1 tablespoon lemon juice, garam masala, cumin, paprika, and salt. Cut the chicken into 1-inch pieces, add it to the marinade, and toss to coat. Cover and refrigerate for at least 20 minutes or up to 8 hours. (about 20 min) — Refrigerated
2. Heat the oil in a large skillet over medium-high heat. Add the marinated chicken in a single layer, leaving excess marinade in the bowl. Cook for 5 to 7 minutes, turning occasionally, until browned and the thickest pieces reach 165°F (74°C). (about 7 min) — Medium-high heat
3. Warm the tortillas in the same skillet for about 20 seconds per side. Slice the onion, chop the cilantro, and cut the lemon into wedges. (about 2 min) — Medium heat
4. Divide the chicken among the tortillas. Top with onion and cilantro, squeeze lemon over each portion, and roll tightly, folding in the sides. Serve immediately. (about 3 min) — Room temperature