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 Tbsp  flour

  • 2 tsp McCormick Garam Masala

  • 2 tsp McCormick Cumin Ground

  • 1 tsp McCormick Chilli Flakes Crushed

  • 450g boneless, skinless chicken breasts, sliced

  • 2 Tbsp  ghee (clarified butter)

  • 1 red pepper, cut into chunks

  • 1 green pepper, cut into chunks

  • 2 medium tomatoes, chopped

  • 1 tsp sugar

  • 75ml plain yoghurt

  • 1 tsp McCormick Mint Leaves

  • 8 tsp lime pickle, divided

  • 4 naan breads, warmed through and halved

  • McCormick Sea Salt to season


  • 1.

    Combine flour, Garam Masala, Cumin and Chillies 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.  

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 208kj
  • Fat Total 5g
  • Saturated Fat 2g
  • Protein 16g
  • Carbohydrate 22g
  • Sugar 2g
  • Sodium 388mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Cooks Tip: Ghee is an Indian style clarified butter, if this is unavailable you can use butter.

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