Tandoori Chicken Naan Wraps

There’s something magical about the combination of warm, fluffy naan bread wrapped around perfectly spiced tandoori chicken. I’ve been making these Tandoori Chicken Naan Wraps for years, and they never fail to impress my family and friends. The vibrant colors, aromatic spices, and tender chicken create a meal that’s not just delicious but also a feast for the eyes.

Today, I’m sharing my tried-and-true recipe that brings this restaurant favorite right to your kitchen. What I love most about these wraps is how they balance traditional Indian flavors with a convenient, handheld format perfect for busy weeknights or casual gatherings. Get ready for a flavor explosion that will have everyone asking for seconds!

What Makes Tandoori Chicken Special?

Tandoori chicken gets its name from the tandoor, a traditional clay oven used in Indian cooking. The chicken is marinated in a mixture of yogurt and spices, giving it that characteristic red color and intense flavor. While most of us don’t have a tandoor at home, I’ve perfected a method that achieves that authentic taste using standard kitchen equipment.

The marinade is the secret weapon here. The yogurt acts as a tenderizer, breaking down proteins in the chicken and allowing the spices to penetrate deeply. This results in incredibly juicy, flavorful meat that’s perfectly balanced between tangy, spicy, and aromatic.

Ingredients You’ll Need

For the Tandoori Chicken:

• 1.5 pounds boneless, skinless chicken thighs (you can use breast, but thighs stay juicier)
• 1 cup plain Greek yogurt (full-fat works best)
• 2 tablespoons fresh lemon juice
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons tandoori masala spice mix
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon turmeric powder
• 1 teaspoon kashmiri red chili powder (or paprika for less heat)
• 1 teaspoon garam masala
• 2 tablespoons vegetable oil
• 1 teaspoon salt
• ½ teaspoon black pepper

For the Cucumber Raita:

• 1 cup plain Greek yogurt
• 1 medium cucumber, grated and excess water squeezed out
• 2 tablespoons fresh mint, finely chopped
• 2 tablespoons fresh cilantro, finely chopped
• ½ teaspoon ground cumin
• 1 small garlic clove, minced (optional)
• Salt and pepper to taste
• Juice of half a lemon

For Assembly:

• 4 large naan breads, warmed
• 1 red onion, thinly sliced
• 1 cup fresh tomatoes, diced
• 2 cups lettuce or mixed greens
• Fresh cilantro leaves
• Lemon wedges for serving

Equipment Needed

• Large mixing bowl
• Grill pan, outdoor grill, or oven with broiler
• Cutting board and sharp knife
• Measuring spoons and cups
• Grater (for cucumber and ginger)
• Tongs for handling chicken
• Aluminum foil (if using oven method)

Preparation Method

Step 1: Marinate the Chicken

1. In a large bowl, combine the yogurt, lemon juice, minced garlic, grated ginger, and all the spices (tandoori masala, cumin, coriander, turmeric, chili powder, garam masala).
2. Add the vegetable oil, salt, and pepper to the yogurt mixture and stir until well combined.
3. Cut the chicken thighs into 1-inch pieces and add them to the marinade.
4. Make sure each piece is well coated, then cover the bowl and refrigerate for at least 4 hours, preferably overnight. This extended marination time is crucial for developing those deep flavors.

Step 2: Prepare the Cucumber Raita

1. In a medium bowl, combine the Greek yogurt and the grated cucumber (make sure you’ve squeezed out excess water to prevent watery raita).
2. Add the chopped mint, cilantro, ground cumin, and minced garlic if using.
3. Season with salt, pepper, and lemon juice to taste.
4. Mix well, cover, and refrigerate until ready to serve. The raita can be made up to 24 hours in advance—in fact, it tastes even better when the flavors have time to meld.

Step 3: Cook the Tandoori Chicken

Grill Method (Preferred):

1. Preheat your grill to medium-high heat (around 400°F/200°C).
2. Thread the marinated chicken onto skewers if you have them, or use a grill basket.
3. Grill for about 12-15 minutes, turning occasionally, until the chicken is cooked through and slightly charred around the edges.
4. The internal temperature should reach 165°F (74°C).

Oven Method:

1. Preheat your oven to broil setting.
2. Line a baking sheet with aluminum foil and place a wire rack on top if you have one.
3. Arrange the marinated chicken pieces on the rack, making sure they’re not touching.
4. Broil for 5-6 minutes, then flip the pieces and broil for another 5-6 minutes until cooked through and slightly charred.

Stovetop Method:

1. Heat a grill pan or heavy skillet over medium-high heat.
2. Add a tablespoon of oil and cook the chicken in batches to avoid overcrowding.
3. Cook for about 4-5 minutes per side until the chicken is cooked through with nice grill marks.

Step 4: Warm the Naan Bread

1. If using the grill, place the naan directly on the grill grates for about 30 seconds per side until warm and slightly charred.
2. If using the oven, wrap the naan in aluminum foil and warm in a 350°F (175°C) oven for 5 minutes.
3. For the stovetop method, lightly brush the naan with butter or oil and heat in a pan for 1-2 minutes per side.

Step 5: Assemble the Wraps

1. Lay a warm naan bread flat on a plate or cutting board.
2. Spread a generous amount of cucumber raita down the center.
3. Top with the grilled tandoori chicken pieces.
4. Add sliced red onion, diced tomatoes, and fresh greens.
5. Garnish with fresh cilantro leaves and a squeeze of lemon juice.
6. Fold the sides of the naan over and secure with parchment paper or foil if desired.

Nutritional Information

Here’s a detailed breakdown of the nutritional content per serving (one wrap):

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tips for Perfect Tandoori Chicken Naan Wraps

• Marination Time Matters: Don’t rush the marination process. A minimum of 4 hours is necessary, but overnight is ideal for maximum flavor infusion.
• Choose the Right Yogurt: Full-fat Greek yogurt provides the best texture and flavor for both the marinade and raita. Its thickness helps the marinade cling to the chicken.
• Don’t Overcook: Chicken thighs are forgiving, but still monitor them closely while cooking. Overcooked chicken will be dry, even with the yogurt marinade.
• Warm the Naan Properly: Fresh naan is always best, but store-bought varieties can be excellent too when warmed correctly. Never skip the warming step—cold naan will make the entire wrap less enjoyable.
• Balance Your Fillings: The beauty of these wraps lies in the balance of flavors and textures. Make sure to include something creamy (raita), something crunchy (fresh vegetables), and something fresh (herbs).
• Prep Ahead: You can prepare almost everything in advance—marinate the chicken, make the raita, and chop the vegetables. This makes assembly quick and easy when you’re ready to eat.

Variations to Try

Paneer Tandoori Wraps

Replace the chicken with paneer (Indian cottage cheese) cubes marinated in the same spice mixture. Paneer doesn’t need as long to marinate—2 hours is sufficient. Cook in a pan with a little oil until golden brown on all sides.

Spicy Tandoori Wraps

Add 1-2 finely chopped green chilies to the marinade and include thin slices of jalapeño in the wrap assembly for an extra kick of heat.

Tandoori Vegetable Wraps

Create a vegetarian version by replacing the chicken with cauliflower florets, bell peppers, onions, and mushrooms. Marinate and grill or roast them until tender with charred edges.

Mint-Coriander Chutney Addition

Include a layer of mint-coriander chutney along with the raita for an additional burst of fresh flavor.

Serving Suggestions

These Tandoori Chicken Naan Wraps make a complete meal on their own, but here are some complementary sides and beverages that pair beautifully:

• Sides:
  • Simple cucumber and tomato salad dressed with lemon juice and chat masala
  • Spiced roasted potato wedges with cumin and coriander
  • Steamed basmati rice with peas
  • Crispy papadums with mango chutney
• Beverages:
  • Sweet or salted lassi (traditional yogurt drink)
  • Iced chai tea
  • Fresh lime soda with mint
  • Mango smoothie
  • Sparkling water with cucumber and mint

Make-Ahead and Storage Tips

These wraps are perfect for meal prep! Here’s how to store components for later assembly:

• Cooked Tandoori Chicken: Refrigerate in an airtight container for up to 3 days. Reheat gently in a microwave or skillet with a splash of water to prevent drying out.
• Cucumber Raita: Keeps well in the refrigerator for up to 3 days. It may release some liquid over time; simply stir before using.
• Prepped Vegetables: Store sliced vegetables separately in airtight containers with paper towels to absorb excess moisture. They’ll stay fresh for 1-2 days.
• Naan Bread: Store in an airtight bag at room temperature for up to 2 days, or freeze for longer storage. Reheat from frozen directly on a grill or in a warm oven.
• Fully Assembled Wraps: These are best eaten immediately after assembly, but you can wrap them tightly in parchment paper, then in aluminum foil, and refrigerate for up to 4 hours before eating.

Troubleshooting Common Issues

The Cultural Significance of Tandoori Cooking

Tandoori cooking is one of India’s most celebrated culinary traditions. The tandoor oven dates back thousands of years, with archaeological evidence suggesting its use in the ancient Indus Valley Civilization. What began as a practical cooking method—using clay ovens partially buried in the ground to conserve fuel—evolved into an art form that produces some of the most flavorful dishes in world cuisine.

The distinctive smoky flavor of tandoori dishes comes from the high heat of the clay oven, which can reach temperatures of 900°F (480°C). While we can’t replicate these exact conditions at home, the combination of the right spices and cooking techniques allows us to create dishes that capture the essence of this ancient cooking method.

Why I Love This Recipe

I discovered my passion for tandoori cooking during a culinary tour through Northern India. The vibrant colors, intoxicating aromas, and complex flavors captivated me immediately. What struck me most was how the seemingly simple combination of yogurt and spices could transform ordinary ingredients into something extraordinary.

Back home, I was determined to recreate these flavors in my kitchen. After much experimentation and guidance from friends with Indian heritage, I developed this recipe that brings authentic tandoori flavor to a convenient wrap format. It’s become one of my signature dishes, requested at family gatherings and dinner parties alike.

What makes me especially proud of this recipe is how it introduces people to Indian flavors in an approachable way. Even those who claim they “don’t like Indian food” find themselves converted after trying these wraps!

Q&A Section

Q: Can I use chicken breast instead of thighs for this recipe? Yes, you can substitute chicken breast for thighs. Since breast meat is leaner, be careful not to overcook it. I recommend cutting the breast meat into slightly larger pieces (about 1.5 inches) and reducing the cooking time by 2-3 minutes to prevent it from drying out. You might also consider brining the breast meat in saltwater for 30 minutes before marinating to help it retain moisture.

Q: I don’t have tandoori masala. What can I use instead? If you can’t find tandoori masala, you can make your own blend by combining 1 teaspoon each of ground coriander, cumin, and paprika, with 1/2 teaspoon each of ground ginger, garlic powder, and garam masala, plus 1/4 teaspoon each of ground cardamom and cinnamon. This will give you a similar flavor profile.

Q: How can I make these wraps less spicy for my kids? To reduce the spiciness, omit the kashmiri chili powder and use sweet paprika instead. You can also reduce the amount of ginger and garlic in the marinade. For serving, provide extra raita on the side as its cooling effect helps balance any remaining heat.

Q: Can I make these wraps vegetarian? Absolutely! Substitute the chicken with paneer cheese, tofu, or a mix of vegetables like cauliflower, bell peppers, and mushrooms. The same marinade works wonderfully with these alternatives. For a vegan option, use plant-based yogurt in both the marinade and raita.

Q: What’s the best way to reheat leftover tandoori chicken? To reheat tandoori chicken without drying it out, place it in a microwave-safe dish with a splash of water, cover with a damp paper towel, and heat in 30-second intervals until warmed through. Alternatively, reheat in a skillet over medium-low heat with a tablespoon of water, covered, until hot.

Q: Can I freeze the marinated chicken before cooking? Yes, you can freeze the chicken in its marinade for up to 3 months. This actually intensifies the flavor! Place the chicken and marinade in a freezer-safe ziplock bag, remove as much air as possible, and freeze flat. Thaw completely in the refrigerator before cooking.

Q: My raita turned out watery. How can I fix this? If your raita is too watery, you can strain it through a fine-mesh sieve lined with cheesecloth for about 30 minutes to remove excess liquid. For future batches, make sure to thoroughly squeeze the grated cucumber in a clean kitchen towel before adding it to the yogurt. Additionally, using Greek yogurt rather than regular yogurt helps create a thicker consistency.

Q: I don’t have fresh herbs for the raita. Can I use dried? While fresh herbs provide the best flavor for raita, you can substitute dried herbs in a pinch. Use 1 teaspoon dried mint and 1 teaspoon dried cilantro instead of the fresh amounts. Rehydrate them by soaking in a tablespoon of warm water for 5 minutes before adding to the yogurt mixture.

This Tandoori Chicken Naan Wrap recipe has become one of my go-to meals when I want to impress without spending hours in the kitchen. The combination of tender, spice-infused chicken, cooling raita, and fresh vegetables wrapped in soft naan creates a perfect balance of flavors and textures that’s hard to resist. Whether you’re cooking for family on a weeknight or hosting friends for a casual gathering, these wraps are sure to become a favorite in your recipe collection too.

I hope you enjoy making and eating these Tandoori Chicken Naan Wraps as much as I do. Don’t be intimidated by the list of spices—once you have them in your pantry, you’ll find yourself creating wonderful Indian-inspired dishes regularly. Happy cooking!