Chicken is marinated in Goan Recheado masala and cooked upto perfection.Homemade naans are then wrapped with it and served.
I have been so lazy for past few weeks. February is my month and I get pampered every year this time. It’s valentine month , plus my birthday.
Last week for my birthday, we went to this Indian restaurant and while enjoying our lovely Indian grub, something clicked my mind. I am a seafood lover and specially Recheado bangdo(Goan stuffed mackerels) is one of my favorites. While eating naan with chicken gravy , I thought, why not prepare something fusion this time. Goan masala fused with North Indian naan and thus came up with this crazy idea of Recheado Chicken Naan Wraps.
For those who don’t know what Recheado means , it is a very spicy paste prepared out of red chilies, whole spices, ginger and garlic. Normally, we use this paste to stuff mackerels and then shallow fry them. Though we get readymade recheado paste in Indian grocery stores, I love to prepare it at home.
Coming back to my topic of fusion recipe, so after coming home, quickly made some naan and since had my recheado masala ready in refrigerator my job got all the more easy . No need to say, this super easy dish is a new hit in my family now , so thought to prepare it this morning for my son’s lunch. Try out some healthy variations like adding up some lettuce or baby spinach. Perfect for lunch, dinner or even breakfast.
Preparation Time: 1 Hour
Cooking Time : 30 Minutes
- 1 lb(400 Grams) boneless, skinless chicken breasts
- 1/2 Cup Goan Recheado masala(Click for the recipe)
- 1/2 Cup Onions, finely chopped
- 1/2 Cup Coriander(Cilantro), finely chopped
- Sliced Onions, for garnishing
- 1 Tablespoon oil
- 6 Naan (click for the recipe)
Rinse chicken breasts well and cut them into very small cubes(about 1 inch size).
Add Recheado masala in the chicken pieces and marinate for at least an hour.
Heat a pan and add oil.
Fry onions on medium high heat till they turn dark brown.
Add marinated chicken and mix. Let the chicken fry on medium heat till nice and tender. Don’t add any water.
Finally, add chopped coriander leaves, mix and remove from heat.
Take naans and spread the prepared Recheado chicken(about 3 tablespoons) in the center.
Add some sliced onions and wrap them up. I have just inserted some cloves so that my wraps remain intact.