Seared Chicken Strips and Chapattis

Mike Robinson rustles up a mouth-watering combination of spiced chicken, chapattis, and cool yogurt dressing
By Mike Robinson
Seared Chicken Strips and Chapattis
  • Rating:
  • Serves: 2
  • Cook Time: 20 minutes
  • Prep Time: 45 minutes
  • Effort: easy


For the garam masala

  • 1 tsp turmeric
  • 1 tsp ground ginger
  • 1 tsp chilli powder
  • 1 tsp ground cinnamon
  • 1 tsp ground cumin

For the chicken

  • 2 x 125 g chicken breasts
  • 1 tbsp peanut oil

For the chapattis

  • 450 g plain wholemeal flour
  • 250 ml water

For the yogurt dressing

  • 5 tbsp plain yogurt
  • ½ lemons, juice only
  • 1 clove garlic, crushed

For the tomatoes

  • 2 tomatoes, finely diced
  • 1 lime, zest and juice
  • handfuls fresh coriander, finely chopped


1. Mix all the ingredients for the garam masala together in a bowl.

2. Cut the chicken into thin strips and toss with the garam masala.

3. Heat the oil in a frying pan and fry the chicken for about 3 minutes, until cooked.

4. To make the chapattis, put the flour into a large bowl. Add the water, a little at a time, kneading as you go, until the mixture becomes a soft, elastic dough.

5. Lightly flour the work 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, about15 centimetres diameter, flouring the board when necessary.

6. Heat a shallow frying pan and cook the chapattis, one at a time, for about 20-30 seconds or until the surface is bubbly and golden. Turn and cook the underside for 10-15 seconds. Place a sheet of kitchen paper between each one to absorb the moisture.

7. For the yogurt dressing, combine the yogurt, lemon and garlic, and set aside.

8. Put the tomatoes in a bowl and stir in the lime zest, juice and coriander. Serve the chicken with the warm chapattis, yogurt dressing and chopped tomatoes.

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