How to cook… Chicken Tikka Wraps


Makes 4–6 wraps

These Chicken Tikka Wraps make a delicious and fresh tasting snack when combined with peppers, onions, salad and Mint Yoghurt Sauce. It’s best when cooked fresh but to speed up the process simply marinate some extra chicken when making any of the tandoori dishes that require Chicken Tikka, such as Chicken Tikka Masala, then cook it up for the perfect lunch-time snack the next day.

What you need…
• 1 recipe Chicken Tikka (starter)
• 2 teaspoons oil
• 0.5 green pepper, sliced
• 0.5 red pepper, sliced
• 0.5 onion, sliced
• 1 tomato, chopped
• An 8cm piece of cucumber, chopped
• Handful of crispy lettuce, chopped
• Small handful of fresh coriander, chopped
• 1 recipe Mint Yoghurt Sauce
• 4–6 wraps (or nan bread or roti)

How to make it
1. Heat the oil in a pan and fry the peppers and onions in a pan until soft (about 4–5 minutes).
2. Warm the wraps under the grill for a couple of minutes.
3. Lay 4–5 pieces of chicken just off the centre right of the wrap and add your choice of peppers, onions, salad and coriander, plus some Mint Yoghurt Sauce.
5. Fold the long side of the wrap to the right over the mixture and tuck it just under the mixture. Now fold the bottom of the wrap up so it overlaps the flap you have created on the right and holding it tight with your thumb fold the left side over to create the wrap.

If eating on the go you can wrap if in tin foil and peel back the foil as you eat.

Chicken Tikka is an excellent snack when combined with pepeprs, onions and salad in a wrap.

If you like this you should try our
Sag PaneerChilli PaneerButter ChickenButter PaneerPrawn KormaMedium Chicken CurryChicken MadrasChicken VindalooChicken BhoonaChicken Dopiaza

Don’t worry. Just wrap up your troubles.

How to cook… Chicken Tikka


Serves 4 as a starter

So popular is Chicken Tikka that you can now find it in everything from sandwiches to pastas and wraps to pizzas. But still nothing beats a beautifully cooked chicken, served with crunchy salads and your favourite chutneys and pickles.

What you need…
• 400g chicken breasts, cut into bite-sized chunks
• juice of 1 lemon
• 0.5 recipe of Tikka Marinade

How to make it
1. Squeeze the lemon over the chicken, rub it in well and leave for 15 minutes. This will degrease the chicken and also helps the chicken absorb the marinade.
2. Shake off the excess lemon and coat the pieces in the Tikka Marinade. Leave for at least 15 minutes but preferably 24–48 hours.
3. Preheat your oven to 170 C. Place the pieces on a baking tray, ensuring all the pieces are kept well apart and cook for 15 minutes, turning once. Check one of the largest pieces to ensure it’s cooked. If not return to the oven.
4. Serve with salads, chutneys and pickles.

Chicken Tikka is the perfect for the barbeque, including getting those blackened edges achieved by the tandoor oven.
Chicken Tikka, just add salads and pickles.

If you like this you should try our
Medium Chicken CurryChicken MadrasChicken VindalooChicken BhoonaButter Chicken

What’s a curry lover’s favourite Abba song? … Tikka a Chance on Me.

Mayhem central

3. Reviews (International)

Bharat Bar, Baga, Goa, India

Quite why the Bharat Bar is so popular is a bit of a mystery. It sits on a noisy corner between a main road (Baga Road) and the entrance to party world (Tito’s Lane). It’s noisy (toot toot), dusty, and none too clean if we’re being honest. Yet it is decidedly cheap booze-wise and its location is ideal for people watching and catching friends who pass by en route from the beach to the glut of nearby guest houses so it’s always busy.

I’ve never considered it a place to eat (noise, dust, general mayhem with your meal anyone?) although plenty of people do. It can’t be for the Chicken Tikka (Rps 220). The snack was a smallish portion (maybe a tad bigger than you’d get as a starter in an English restaurant), a bit dry, and certainly not worth the dust etc.

* At the time of the visit £1 = Rs 85, $1 = Rs 54.

Bharat Bar, Cnr Baga Road/Tito’s Lane, Goa, India. Open: till late.

Bharat Bar snapshot

Food 4⃣

Decor 1⃣

Value 3⃣

Atmosphere 7⃣

Service and friendliness 7⃣

In search of a gem

1. Reviews (London)

Shampan 3, Welling
(review by @Benb111)

Get your Sat Nav primed and ready if you want to visit Welling’s award-winning Shampan 3 Indian restaurant.This hard-to-find success was rated Best in London Suburbs in the prestigious British Curry Awards this year, and will have curryholics flocking there to see what the fuss is about.

The restaurant – which opened in 2006 and is part of a small group – is situated in a dense residential backwater somewhere between the A207 into Welling and the A2. Believe me, it’s a pig of a place to find!My expedition party from Greenwich consisted of my wife and I, plus our two teenage children.

The restaurant itself is situated in a small parade of shop and the welcome we received on a cold December Wednesday wasn’t the greatest, even though we had booked. It was hurried rather than warm. With a bar by the entrance, the decor is smart, understated and relaxing, with pretty murals.

The menu is extensive with all the usual staples, but also with plenty of ‘recommendations’ as well. Starters range from £3.90 to £5.90 and for the main course you can have your traditional chicken favourites for £6.90. The priciest items on the menu are sea bass and ginger king prawns, both at £13.90.

I chose Chicken Vindaloo (£6.90), She Who Must be Obeyed (SWMBO) the Barbecued Lamb Achari (£8.50), with the lamb cutlets cooked in the tandoor. My son went for the Chicken Tikka Masala (£7.90), and my daughter Chicken Tikka (£7.50).

SWMBO loved her lamb, my son rated the CTM up there with the his favourite at Charlton’s Viceroy and my daughter enjoyed her tikka. We also had Bindi Bhajee (£3.90), plain rice (£2.50), coconut rice (£3.90), nan (£2.50), and peshwari nan (£2.90).

I was disappointed with my vindaloo. Maybe I was expecting too much because of the recent award, but I have had better at two Greenwich favourites: Chutney and Gurkha’s Inn. The bindi wasn’t the tastiest either, although the coconut rice was fragrant and delicious.

The friendliness of the place did warm up when the restaurant manager came to take our order and realised straight away that we weren’t regulars. He was happy to chat (even he uses a Sat Nav).But enough about food; loos tell a lot about a restaurant and the ones at Shampan are outstanding with five-star luxury. Curiously though, I had to ask for a soap dispenser because there wasn’t one – maybe it had been nicked?

One or two minor quibbles (they’re award-winners – they can take it). Shampan uses oversized plates and bowls so our table felt very cramped, so much so that a salad – part of the lamb dish – had to be put on an adjoining table. I also felt the waiters were a little too quick to pounce to sell more drinks. I had to stop my daughter, 13, ordering a third pineapple juice from a waiter who had asked her directly as soon as her empty glass hit the table.

So, would I go back? Yes, I would, although I do think you are hard pressed to beat the food and friendliness of our Greenwich favourites. Still, don’t take my word for it. Go for yourself… just don’t forget the Sat Nav.

The meal for four came to £66.80 (including non-alcoholic drinks but excluding service).

Shampan 3 Restaurant & Bar, 8 Falconwood Parade, The Green, Welling, Kent, DA16 2PL. Tel: 020 8304 9569. E-mail: Open: Mon–Sat noon-2.30pm, 5.30pm-10.30pm (11pm Fri and Sat), Sun noon–10pm.

Shampan 3 snapshot

Food ① ② ③ ④

Decor ① ② ③ ④

Value ① ② ③ ④

Atmosphere (Wednesday evening) ① ② ③ ④

Service and friendliness ① ② ③ ④

Where there’s smoke there’s tikka

2. Reviews (Other UK)

New Jomuna, London, SW1V

I’m a sucker for the sizzle of tandoori on a hot serving plate so it was no surprise that as soon I saw a Chicken Tikka starter (£3.70) coming out of the serving hatch, I’d be ordering the same myself. But for all the sizzle and smoke in New Jomuna (and there is a lot of smoke in the upper section where the food comes out) there wasn’t much taste. The chicken was tender, the marinade was red, but alas that famous tandoori taste had left the building.

Oh dear, I thought. It really takes an effort to persuade my friend who is sitting opposite me to come out for a curry – not because he doesn’t like it, it’s just that his Indian wife of many years cooks a mean curry so it’s a case of coals to Newcastle. And now, on a rare curry together we are sitting near Victoria Station surrounded by smoke and decidedly average chicken tikka. But wait, his Chicken Tikka Puri (£4.95) comes quietly to the rescue. No sizzle, no smoke, just tasty meat and fluffy bread to soak the up the sauce.

And so it was all night. For every disappointing dish there was a good one. A Chicken Korai (£6.95) with a less than ‘special sauce’ but a great sweet and spicy King Prawn Dansak (£9.95) with decent enough sized prawns. An Aloo Chana (£3.70) that seemed to forget the aloo bit but a Keema Rice (£3.10) that was piled high with keema and was almost as good as a biryani I comment.

But, oh no, I’ve mentioned the wrong thing. Don’t get my friend started on biryanis. “All that effort and nonsense about the King of Dishes. Not worth it,” he concludes. Just as well I didn’t see a biryani coming out the serving hatch when I arrived really.

New Jomuna, 74 Wilton Road, London, SW1V 1DE. Tel: 020 7828 1401 or 020 7630 0238. E-mail:

New Jomuna snapshot

Food ① ② ③

Decor ① ② ③

Value ① ② ③

Atmosphere (Monday night) ① ② ③

Service and friendliness ① ② ③

New Jomuna on Urbanspoon