In her new book, Everyday Indian: 100 Fast, Fresh, and Healthy Recipes, Bal Arneson introduces healthy, easy and delicious recipes that showcase the mouth-watering flavours of India. Metro got a hold of this recipe from the book:
Every time I ate a Mexican enchilada I always wondered how it would taste if I filled it with tandoori chicken. So I went to the ethnic aisle of a local grocery store and bought myself a nice jar of tandoori paste, came home, tried this recipe, and loved it. So far, anyone who has tried these has absolutely loved them. Makes 18 pieces.
• 2 tbsp (30 ml) grapeseed oil
• 1 red onion, finely chopped
• 1 tbsp (15 ml) grated garlic
• 1 tbsp (15 ml) grated ginger
• ¼ cup (60 ml) tandoori paste
• 1 lb (450 g) boneless, skinless chicken breast cut into small bite-sized pieces
• ½ cup (120 ml) low-fat plain yogurt
• 6 large whole wheat tortillas
• ¾ cup (180 ml) grated mozzarella cheese
Place the oil in a non-stick skillet over medium heat and sauté the onion, garlic, and ginger for 3 minutes. Add the tandoori paste and cook for 1 minute. Add the chicken and cook until it’s almost cooked through, about 8 minutes. Add the yogurt and cook until the chicken is completely cooked through, another 2 minutes.
Preheat the oven to 400°F. Place one tortilla on a baking sheet and spread one-third of the chicken mixture on it, spreading it evenly over the entire tortilla. Sprinkle ¼ cup of the mozzarella cheese overtop and cover with another tortilla. Repeat with the remaining ingredients. Bake until the cheese is melted, about 3 to 5 minutes. Cut into 6 wedges with a pizza cutter and serve with any of my chutneys (recipes available in the book, pages 28 to 35).