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    Home » Low Carb

    Tandoori Chicken Lettuce Wraps

    Published: Jul 2, 2018 · Modified: Sep 16, 2022 by Archana · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 25 Comments

    2912 shares
    Jump to Recipe

    Spicy Tandoori Chicken served on crispy lettuce and drizzled with cooling cucumber raita and crunchy red onions. Easy weeknight chicken dinner recipe that is low-carb and ready in under an hour.

    Tandoori Chicken Lettuce Wraps on white platter

    Why we love Instant Pot Chicken

    • Tender and juicy chicken packed with all the flavors from the marinade that stays on the chicken.
    • Consistent cook times as compared to grill or stovetop cooking.
    • Easy cleanup.

    With the upcoming summer holidays, here is a dish that can be made ahead that results in succulent and tasty chicken. No need to watch it on the grill or worry about it overcooking or have the fear of undercooking.

    Tandoori Chicken sliced on white platter with bowl of red onion, and raita

    Tips to make the best Tandoori Chicken Lettuce Wraps:

    • Pat dry chicken with a paper towel before marinating
    • Using plain, full-fat yogurt for marinating
    • Marinate the chicken for at least 2 hours, if using chicken breasts
    • Marinate the chicken for at least 20 minutes, if using chicken thighs
    • For an authentic taste, use fresh garam masala
    • For the bright orange hue without adding extra heat use Kashmiri red chili powder
    • Use fresh ginger and garlic
    • Using Boston lettuce or iceberg lettuce to assemble the wraps
    • Use greek yogurt or plain yogurt for the raita
    • In addition, to red onions, add your favorite crunchy toppings while serving

    Step-by-step Tandoori Chicken Lettuce Wraps

    • First, marinate the chicken for at least 20 minutes. If, using chicken breasts, marinate them for 2 hours or overnight. Then, make 3 to 4 small horizontal slits for each chicken piece. This will allow the marinade to reach inside the chicken. Then, apply salt and lemon juice to the chicken. Next, whisk the yogurt and add all the spices, ginger, and garlic mixing well in a small bowl. Now, spread the marinade evenly on both sides of the chicken (photos 1 - 4).
    steps showing how to make Chicken Tandoori marinade
    • Then, add 1 cup of water to the Instant Pot insert. Now, place the trivet in the pot and place the marinated chicken on the trivet. Apply, oil on top of the chicken with a small spoon or brush. In addition, it is ok to layer chicken if doubling the recipe (photos 5 - 6).
    trivet with marinated tandoori chicken in Instant Pot
    • Now, close the Instant Pot lid and Pressure cook for 8 minutes followed by 10 minutes natural pressure release. While, the chicken is cooking, rinse and dry the lettuce. Carefully, cut the bottom stem and peel 10 to 12 outer leaf layers of the lettuce. Then, set aside.
    • Now, prepare the raita by mixing peeled and grated cucumbers in whisked greek yogurt. Next, stir in salt and cumin powder. Then, garnish with cilantro (photos 7 - 8).
    steps showing how to make cucumber raita
    • Open the Instant Pot and carefully take out the cooked chicken. Cut into bite-sized pieces (photos 9 - 10).
    photos showing cooked tandoori chicken and cucumber raita
    • Lastly, assemble the wraps, place 3-4 pieces of chicken over the lettuce, drizzle cucumber raita, and top with thinly sliced red onions.
    Tandoori Chicken Lettuce Wraps on white platter with lemon wedges

    Do you enjoy the warm tandoori flavors? Some of our favorite recipes are:

    • Delicious Tandoori Salmon
    • Spicy Tandoori Chicken Wings
    • Tandoori Chicken 

    ★ Have you tried this Tandoori Chicken Lettuce Wraps recipe? We love your feedback, Please click on the stars in the recipe card below to rate.

    Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
    Tandoori Chicken Lettuce Wrap
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    4.79 from 14 votes

    Tandoori Chicken Lettuce Wraps

    Spicy Tandoori Chicken served on crispy lettuce cups, drizzled with cooking cucumber raita and crunchy red onions make a delicious and healthy option for holiday entertaining.
    Prep Time20 mins
    Cook Time25 mins
    Total Time45 mins
    Course: Entree
    Cuisine: Indian
    Servings: 4
    Calories: 327kcal
    Author: Archana Mundhe

    Ingredients

    Marinate:

    • 1.5 pounds chicken breasts or thighs skinless and boneless
    • 2 teaspoons kosher salt
    • 1 tablespoon lemon juice
    • 2 tablespoons plain yogurt
    • 2 teaspoons Kashmiri red chili powder
    • 1 teaspoon garam masala
    • ¼ teaspoon ground turmeric
    • 2 teaspoons ginger grated
    • 2 teaspoons garlic minced
    • 1 tablespoon oil for basting

    Raita:

    • 1 cup plain Greek yogurt
    • 2 to 3 Persian cucumbers
    • ¼ teaspoon salt
    • ¼ teaspoon ground cumin
    • 1 tablespoon cilantro finely chopped

    To Serve:

    • 1 head Boston lettuce or iceberg lettuce
    • 1 medium red onion thinly sliced

    Instructions

    • Pat dry the chicken with a paper towel. Make 3 to 4 small horizontal slits to each chicken piece. Apply salt and lemon juice to the chicken. Mix yogurt, red chili powder, garam masala, turmeric, ginger, and garlic. Apply evenly to the chicken and allow to marinate for 20 minutes or refrigerate if marinating ahead of time. 
    • Add 1 cup of water to the Instant Pot insert. Place the trivet in the Instant Pot. Carefully place the marinated chicken over the trivet. Baste the chicken with oil.
    • Close the Instant Pot with the pressure valve to sealing. Pressure Cook for 8 minutes followed by 10-minute natural pressure release.
    • While the chicken is cooking, make the Raita - Whisk the yogurt in a medium bowl. Peel and grate the cucumber. Add grated cucumber to the yogurt. Sprinkle salt and cumin. Mix well. Garnish with cilantro, keep chilled in the refrigerator until ready to be served.
    • Open the Instant Pot. Take the chicken and the trivet out. Optional Step - Broil Chicken in a preheated oven or grill for 5 minutes. Cut chicken into 1-inch pieces and keep aside.

    To serve:

    • Carefully remove 10 to 12 whole lettuce leaves from the head of the lettuce. Take 1 lettuce leaf, place 4 to 5 pieces of chicken in the center of the leaf. Pour 1 to 2 tablespoon raita over the chicken and top with sliced onions.

    Video

    Nutrition

    Calories: 327kcal | Carbohydrates: 15g | Protein: 44g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 112mg | Sodium: 1564mg | Potassium: 1271mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1185IU | Vitamin C: 17mg | Calcium: 144mg | Iron: 2mg
    Tried this recipe?Share your photo and tag @ministry_of_curry or tag #ministryofcurry

    ♥ We LOVE to hear from you! Did you try this recipe? Please share your food photo with hashtag #ministryofcurry on Facebook or Instagram, so we can see it and our followers can enjoy it too! Thank you and Happy Cooking ♥ Subscribe to our Youtube Channel for tasty and easy video recipes. Looking for more Instant Pot recipes? Check out our delicious Instant Pot Recipe board on Pinterest.

    Author: Archana

    Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.
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    Reader Interactions

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    1. Hans Susser says

      July 02, 2018 at 2:19 pm

      Great Recipe 🙂
      Thank you !

      Reply
      • Archana says

        July 03, 2018 at 8:49 pm

        Thank you Hans!

        Reply
    2. Arohii says

      July 02, 2018 at 2:39 pm

      Yum, looks amazing.

      Reply
      • Archana says

        July 03, 2018 at 8:49 pm

        Thank you Arohii!

        Reply
    3. VP says

      July 03, 2018 at 1:58 pm

      Excellent idea & TFS recipe.

      Reply
      • Archana says

        July 03, 2018 at 6:00 pm

        thank you!

        Reply
    4. chefkreso says

      July 08, 2018 at 3:18 pm

      Looks and sounds so yummy!

      Reply
      • Archana says

        July 08, 2018 at 4:23 pm

        Thank you!

        Reply
    5. Neha Gattani says

      July 25, 2018 at 10:55 am

      I bet this will go well with roomali roti.

      Reply
      • Archana says

        July 25, 2018 at 10:57 am

        Yumm! That sounds delish

        Reply
    6. Nisha Singh says

      August 21, 2018 at 12:02 pm

      this looks great, and excited to try
      quick question what would you consider " add your favorite crunchy toppings "

      thanks

      Reply
      • Archana says

        August 21, 2018 at 12:43 pm

        I love onions, diced carrots and cucumbers.

        Reply
    7. Deb M says

      May 20, 2019 at 10:20 pm

      We made this for dinner tonight. What a nice flavor. Not hot at all. Hubby is not a fan of lettuce wraps, so we had it with basmati rice. The raita, carrots, red onions and cucumbers were such a nice addition. Will definitely be making this again!5 stars

      Reply
      • Archana says

        May 21, 2019 at 8:41 pm

        Thank you for your lovely feedback!

        Reply
    8. Mira Mokhat says

      June 30, 2019 at 12:25 am

      How long should I cook this in the instant pot if I’m using chicken tenders (about half the thickness of a breast) and they are already chopped up?
      Thanks!
      Mira

      Reply
      • Archana says

        June 30, 2019 at 7:47 am

        You can even just sauté them in the Instant pot or stove top. Or pressure cook for 1 min

        Reply
    9. Megha says

      July 26, 2019 at 1:53 am

      Hi. If you were to use an Indian stove top pressure cooker....the one that whistles.....how many whistles should one leave this for? I would love to try this recipe..don’t have an instant pot. Thanks

      Reply
      • Archana says

        July 26, 2019 at 8:51 am

        Hi Megha! 2 whistles assuming you will place whole chicken breasts

        Reply
        • Megha says

          August 16, 2019 at 3:51 am

          Perfect...loved it. Made a batch and carried it for my sisters to taste in India ( I live in Muscat..a 2 and a half hours flight from Mumbai). We had sandwiches that night and everyone loved it. Thanks again5 stars

          Reply
          • Archana says

            August 17, 2019 at 7:29 am

            Hi Megha! Thats awesome. Thank you for posting the feedback.

            Reply
    10. Blanche Pinto says

      April 10, 2020 at 7:13 pm

      Hi Archana,

      If I'm using chicken breast cubes, how long can I put them in an oven?

      Reply
      • Archana says

        April 10, 2020 at 7:38 pm

        depending on the size, if you are planning to bake them in the oven I would say 10 mins at 400 degrees should do it.

        Reply
    11. Monika Agwani says

      September 17, 2020 at 8:55 pm

      Hi Archana,
      Tried this recipe ..it was yumm. Very easy to make it.
      Thank you5 stars

      Reply
    12. Sin says

      November 27, 2020 at 4:10 pm

      Hi

      Is it on high pressure or low pressure? When I tried on high pressure chicken breast didn't come out very well cooked. They looked quiet moist and under cooked.

      Reply
      • Archana says

        November 27, 2020 at 4:48 pm

        Hi pressure. How big was your chicken? Make sure to cook 6 mins per pound.

        Reply

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    Hi, I'm Archana: a former software engineer, now a full-time blogger. I am a mother of two boys who share my love for food and cooking. Words I love to hear are, “Mom, what’s for dinner?” The same words I say to my mom every time we speak. I live in the greater New York City Area with my husband and sons.

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