INDIAN TIKKA CREPE BAKE

by Shabnam Merchant
(Mumbai, Maharashtra, India)

Ingredients:

For Filling:
250 gm chicken tenders
1/2 tsp ginger garlic paste
1/4 tsp chili powder
1/2 tsp coriander and cumin powder
a pinch of red food coloring
1 tbsp lime juice
salt to taste

For sauce:
1/2 cup tomato ketchup
Chili powder according to taste
1/4 tsp 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 / herbed crepes

Mozzarella and cheddar cheese, grated

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

To prepare the sauce: Heat 1 tbsp oil and saute the onions till soft and caramelized. Add the ginger garlic paste, chili powder, salt, chopped coriander and mint leaves and the tomato ketchup and mix well. Next, add the chicken to the pan and saute for 2 min. Add the bell peppers and mix together.

To assemble the crepes: Grease a pan and wrap the chicken in the crepes enchilada style or burrito style and place in pan. Drizzle some sauce mixture over it, spread with the grated cheese and bake for 15 - 20 min or till cheese has melted. Serve hot.

From Ashley, World of Crepes: Shabnam, thank you so much for sharing this delicious recipe. I know that our fans will appreciate reading it...and making it!