Ingredients:
½ Kg - Chicken, boneless
1 tsp - Garlic paste
1/2 cup - Malt vinegar
Chilli sauce
½ cup - Yogurt whipped
½ tsp - Cinnamon powder
Salt to taste
Oil
Soya sauce
White vinegar
White pepper
Black pepper
½ Kg - Chicken, boneless
1 tsp - Garlic paste
1/2 cup - Malt vinegar
Chilli sauce
½ cup - Yogurt whipped
½ tsp - Cinnamon powder
Salt to taste
Oil
Soya sauce
White vinegar
White pepper
Black pepper
For Tahini Sauce:
3 tsp - Tahini
1 tsp - Garlic paste
1 cup - Yogurt
1/2 tsp - White pepper
1 tbsp - Lemon juice
1 tbsp - Olive oil
Salt to taste and pepper
1 tsp - Garlic paste
1 cup - Yogurt
1/2 tsp - White pepper
1 tbsp - Lemon juice
1 tbsp - Olive oil
Salt to taste and pepper
For serving:
1 cup - Onion, sliced
2 - Tomatoes, thinly sliced
1/2 cup - Jalapeno
1/2 cup -Salad leaves, chopped
4-6 - Pita bread
1/2 cup - Beetroot
2 - Tomatoes, thinly sliced
1/2 cup - Jalapeno
1/2 cup -Salad leaves, chopped
4-6 - Pita bread
1/2 cup - Beetroot
Method:
Marinate chicken with garlic paste, salt, white & black pepper, cinnamon powder, yogurt, soya sauce, vinegar, chilli sauce, and oil for about 40-45 minutes.
Heat oil in a fry pan and fry chicken for 10 minutes or until tender.
Heat oil in a fry pan and fry chicken for 10 minutes or until tender.
To make Tahini Sauce:
Mix together tahini, salt, white pepper, garlic paste, yoghurt and lemon juice.
Wrap chicken in pita bread with salad leaves onion, tomato, jalapeno, beetroot slices with tahini sauce.
Serve warm
Wrap chicken in pita bread with salad leaves onion, tomato, jalapeno, beetroot slices with tahini sauce.
Serve warm
