Paneer Tandoori Chicken Wraps


Serves 4
Allergens: dairy, mustard, gluten


500g paneer, cubed (around 2cm in size)

For the marinade

  • 4 tbsp yoghurt
  • 4 tsp chilli powder
  • 4 cloves garlic
  • A thumb sized piece of garlic
  • 1 tsp turmeric
  • 2 tsp garam masala
  • 3 birds eye chillies
  • 2tsp sugar
  • 2 tbsp U:ME coconut oil blend
  • 1 tsp salt


  • ½ red cabbage, shredded
  • 1 red onion, finely sliced
  • 4 tbsp yoghurt
  • 1 tsp cumin
  • 1 tsp garam masala


  • To serve
  • 2 tbsp lime pickle
  • 1 lime
  • 4 parathas (frozen)
  • 1 small bunch coriander



  • Place all of the marinade ingredients into a blender and blend until smooth. Add the paneer and mix well, cover and allow to marinate for at least an hour or up to overnight.

  • To make the slaw add all of the ingredients to a large bowl and mix really well until it’s all combined, check the seasoning and add salt to taste.

  • Put the paneer onto four skewers and turn the grill up to high. Place onto a baking tray and pour over the rest of the marinade. Grill until the paneer is beginning to blacken and catch, turning every so often to make sure it’s cooked through – this won’t take long, a few minutes or so.

  • Cook the frozen paratha according to pack instructions, top with the slaw, the paneer (remove the skewer first!) a drizzle of lime pickle and a few leaves of coriander. Wrap up and tuck in!