Ingredients

CHICKEN MARINATION

• 2 Bay Leaves
• 4 Green Cardamom
• 3 Clove (Laung)
• 1 Cinnamon Stick
• 1 tsp Black Pepper (Crushed)
• 1 tsp White Pepper
• 1 tsp Cumin (Powder)
• 1 tsp Kashmiri Red chili Powder
• 1 tsp Salt
• 1 tsp Ginger Powder
• 1/4 cup Yogurt
• 1 tbsp Lemon Juice
• 1 tbsp Garlic Minced
• 1 tbsp Vinegar
• 3 tbsp Oil
• 1 tbsp Tomato Paste
• 500 g Chicken Breast

FOR GARLIC SAUCE

• 1 &1/2 cup Water
• 1/2 cup Corn Flour
• 1 cup Yogurt
• 1/2 cup Oil
• 1 tsp Salt
• 4 Garlic Cloves
• 1 tbsp Lemon Juice
• 1 tbsp Vinegar

FOR TOMATO SAUCE

• 1 Green Chilli (Chopped)
• 1 Tomato (Diced)
• 1 tbsp Vinegar
• 1 tsp Salt

Directions

FOR CHICKEN

1. Grind the first 4 ingredients into a fine powder.
2. Mix all dry spices, shawarma masala is ready, you can store it up to 4 weeks.
3. Now in a bowl add yogurt, oil, lemon juice, vinegar, tomato paste, all dry spices, mix them well, marinate the chicken in it and let it rest for 1 hour.
4. In a pan add chicken cook on medium flame until fully cooked, then bake in the oven for 10 minutes.

FOR GARLIC SAUCE

1. Put water and cornflour in pan mix well and cook until the mixture gets thick.
2. In a blender add yogurt, cornflour mixture, oil, lemon juice, salt, vinegar, and blend for 1 minute.
3. You can refrigerate it for 4 days,

TOMATO SAUCE

1. In a blender add green chili, tomato, vinegar, and salt.
2. Blend until fine paste.

ASSEMBLE

1. Put some garlic sauce on the tortilla then chicken, pickle, french fries, and tomato sauce roll it carefully.
2. Heat some oil on a pan, put the shawarma upside down and put some weight on it and cook for 1 minute on each side.