INDIAN TIKKA CREPE BAKE

by Shabnam Merchant
(Mumbai, Maharashtra, India)

Ingredients


250 gm chicken tenders
1/2tsp ginger garlic paste
1/4tsp chilly powder
1/2tsp coriander and cumin powder
a pinch of red color
1 tbsp lime juice
salt to taste

For sauce:

1/2 cup tomato ketchup
chilly powder according to taste
1/4tsp ginger garlic paste
1 tsp each coriander and mint leaves chopped
1 large onion sliced
red yellow and green bell pepper strips
3 basic crepes / herb crepes
mozzarella and cheddar cheese grated

Marinate the chicken in the ingredients for chicken for 2 - 3 hours and then grill or pan fry.

To prepare the sauce heat 1 tbsp oil and saute the onions till soft and caramelized.
Add the ginger garlic paste, chilly powder, salt, chopped coriander and mint leaves and the tomato ketchup and mix well.
Add the chicken to it and saute for 2 min.
Add the bell peppers and mix.
Grease a pan and wrap the chicken in the crepes enchilada style or burrito style and place in pan.
Dribble some sauce mixture over it.
Spread the grated cheese and bake for 15 - 20 min or till cheese has melted.
Serve hot.

VEGETARIANS CAN USE PANEER ( COTTAGE CHEESE) INSTEAD OF CHICKEN

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