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Seared Chicken Strips with Chapatis and Yoghurt


  • For the garam masala

  • For the chapatis

  • For the yoghurt dressing

  • For the tomato concasse


  • 1.

    Rub the chicken strips with the mixed garam masala ingredients. Sauté in a hot pan with the peanut oil until cooked, about 3 minutes.

  • 2.

    For the chapatis, set aside 200g flour for shaping the chapatis. Place the rest in a deep bowl and keep 250ml water in a bowl near the flour. Add the water, a little at a time, kneading as you go, until you have soft, elastic dough.

  • 3.

    Sprinkle a little flour on to a flat surface. Divide the dough into 8, and shape each piece into a ball. Flatten the balls slightly, then place each one on the floured board and roll them out into flat discs, approx 15cm in diameter, flouring the board when necessary.

  • 4.

    Heat a shallow frying pan, put in a disc and leave it until the surface is bubbly, 20-30 seconds. Using some tongs, turn it over and cook on the other side for 10-15 seconds. As soon as brown spots appear on the underside, the chapati is done. Place a sheet of kitchen paper between each one to absorb the moisture. When serving butter each chapatti on both sides.

  • 5.

    For the yoghurt dressing, mix together the yoghurt, lemon and garlic and set aside.

  • 6.

    For the tomato concasse, dice up the tomatoes, mix in the lime zest, juice and coriander and set aside. To assemble, take a chapatti, some chicken, add the dressing and concasse and take a big bite! 

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» Top Wine Matches For This Recipe

Andrew Graham

Chardonnay, Pinot Noir and Other Whites are the best wines to pair with Seared Chicken Strips with Chapatis and Yoghurt.


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