Chicken Tikka Roti, with Curry Chips

Chicken Tikka Roti, with Curry Chips


3 cloves garlic, minced
1 tbsp ginger, minced
3 tbsp tomato paste
1 tsp garam masala
1 tsp ground turmeric
1 tsp paprika
1 tsp cumin
1 tsp pepper
1 tsp salt
½ tsp ground cinnamon
½ tsp cayenne pepper
1 tsp brown sugar
80 gm yoghurt
Juice of 1 lime
600gm chicken breast, diced
Enough frozen potato chips to serve four
2 tbsp Sharwood’s Mango Chutney
½ red capsicum, sliced
½ yellow capsicum, sliced
75g baby spinach leaves
1 red onion, sliced
4 roti, warmed
Curry powder


Gently fry garlic and ginger for 1-2 mins. Stir in garam masala, turmeric, paprika, cumin, pepper, salt, cinnamon, cayenne, sugar, cook for 2 mins until fragrant.

Stir in tomato paste and lime juice over a low heat.

Once well combined into a paste, remove from heat and stir through the yoghurt to form a fairly runny sauce.

Put the diced chicken in a bowl and stir through the tikka sauce. Mix well, cover and marinade in the fridge for a few hours.

Half an hour before serving time, preheat oven to 230 degrees Celsius.

Place frozen chips on a lightly oiled oven tray, and dust lightly with 1 tbsp curry powder.

Bake chips for 30 minutes, turning half way through and dusting with another 1 tbsp curry powder.

Pan fry the chicken in a skillet over a high heat until well cooked, about 15 minutes, turning frequently. The idea is to cook away the sauce so all you’re left with is deeply coated chicken chunks, just a bit crispy on the outside. Let rest for a few minutes.

Mix 1 tbsp curry powder into small pot of tomato sauce.

Spread chutney thinly on roti, arrange spinach, onion and capsicum on top. Place chunks of chicken on top.

Roll up, serve with chips and curry sauce for dipping.


It’s perfectly OK to use a bought tikka paste, in which case just stir through the lime juice and yoghurt to make the marinade.

It’s also OK to use a bought tikka sauce, in which case use it for the marinade.

You could grill the chicken in your oven or on a barbeque.

You can, of course, make your chips from scratch if you prefer.

I use silicon baking sheets rather than an oiling my oven tray or using baking paper. They’re reusable and are easy to clean up.

Adjust the contents of the roti according to your preference and what you have available. This combination added a satisfying mix of sweetness and raw crunch to the chicken.

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