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Seared Chicken Strips with Chapatis and Yoghurt


  • 2 chicken breasts, cut into thin strips

  • 1 tbsp peanut oil

  • For the garam masala

  • 1 tsp turmeric

  • 1 tsp ground ginger

  • 1 tsp ground chilli

  • 1 tsp ground cinnamon

  • 1 tsp ground cumin

  • For the chapatis

  • 450g wholemeal plain flour

  • 250ml water

  • For the yoghurt dressing

  • 5 tbsp plain yogurt

  • juice of half lemon

  • 1 clove, pulped garlic

  • For the tomato concasse

  • 2 tomatoes, finely diced

  • Juice and zest of 1 lime

  • Handful of fresh coriander, finely chopped


  • 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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