Butter Chicken Garlic Butter Naan Wrap

Ingredients

• Tandoori masala (Gymkhana Fine Foods; amount not specified in the source)
• Butter masala sauce (Gymkhana Fine Foods; amount not specified in the source)
• 750 g Chicken breast or boneless chicken thighs (Use chicken breast or thighs)
• 0.5 Cucumber (Diced)
• 1 Green chilli (Sliced)
• 1 Red onion (Amount is given as one onion; finely dice or slice for the salad)
• 1 Lime juice (Juice of 1 lime)
• 1 tbsp Sumac
• 1 tsp Salt (For the salad)
• Olive oil (For the salad; amount not specified in the source)
• 3 tbsp Butter (Melted)
• 1 clove Garlic (Grated)
• 1 tbsp Coriander or parsley (Finely chopped; use coriander or parsley)
• 1 Plain naan

Steps

1. 1

   Cut the chicken breast or boneless thighs into bite-size pieces. Coat the chicken with the tandoori masala, following the amount recommended on the product packaging because the source does not specify a quantity.

2. 2

   Cook the seasoned chicken in a large skillet or frying pan over medium-high heat until browned on the outside and cooked through, with no pink remaining in the center. This should take approximately 8–12 minutes depending on the size of the pieces; chicken should reach 165°F / 74°C internally.

3. 3

   Add the butter masala sauce to the cooked chicken. Stir well and simmer over medium-low heat for approximately 8–10 minutes, until the sauce is hot, thickened, and coating the chicken.

4. 4

   Prepare the salad by combining the diced cucumber, sliced green chilli, and red onion in a bowl.

5. 5

   Add the lime juice, sumac, salt, and a drizzle of olive oil to the salad. Toss until evenly dressed, then taste and adjust the seasoning if needed.

6. 6

   Melt the butter in a small pan or microwave-safe bowl. Stir in the grated garlic and chopped coriander or parsley to make the garlic butter.

7. 7

   Warm the plain naan in a dry skillet, oven, or microwave until soft and pliable. Brush or spread the garlic butter over the warm naan.

8. 8

   Place a portion of the butter chicken and the sumac-lime salad in the center of the garlic-butter naan. Fold or roll the naan around the filling and serve immediately.

Notes

The source does not specify the amount of tandoori masala, butter masala sauce, or olive oil, nor does it provide detailed cooking instructions. Use the sauce and spice package directions as a guide. For four wraps, one naan is likely insufficient; the source lists one plain naan, so this extraction preserves that quantity.

Nutrition per serving

• main
• wrap
• South Asian
• spicy
• indulgent
• quick meal
• stovetop
• fresh salad