Tandoori Chicken crepe



You will see my obsession with using ‘Tandoori chicken ” in various recipes, I love the spices it in it and it can go well with almost anything we choose to add it in.

Crepe Recipe and Tandoori chicken recipe are listed under breads and Non-Vegetarian tabs separately.

Tandoori chicken-1/2 cup( diced into small pieces). See the recipe below.
Crepes- 4
onions-1 small( diced)
eggs- 3(scrambled)
Cilantro-1/4 cup
Lime-2 tsp.
Chaat masala-1/4 tsp.( optional)
Hot Sauce- any kind( my favorite is Ching’s secret)
Salt and pepper to taste.
Cheese- (Optional)- I skip it many times.

Tandoori Chicken: This will also be enough as a topping for 2-3 pizzas. Baked or grilled Tandoori chicken freezes well.
Boneless, skinless chicken- 1lb (cut into bite size pieces)
Marinate with the following ingredients:
Salt- ½ tsp.
Turmeric-1/4 tsp.
Chili powder-1 tsp.
Paprika-1/4 tsp.
Garam masala-1/2 tsp.
Coriander powder – 1/2 tsp.
Cumin powder – 1/4 tsp.
Yogurt- 1/4 cup.
Oil- 2-3 tbsp.
Mix all the marinating ingredients with chicken pieces and grill or bake @ 400 for 20minutes or more.


1.Prepare all the filling ingredients.
2.Make a crepe ,after flipping once, fill the ingredients and drizzle salt and pepper, hot sauce and chaat masala on the top . Add cheese at the end, if you are using.
3.Roll the crepe carefully with a spatula and transfer it to the plate.

Can be served with sour crème or any other dressing of your choice.


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