Butter Chicken Crunchwrap

Ingredients

• 400 g boneless chicken thigh or breast
• salt (to taste)
• 0.5 tsp turmeric powder
• 0.5 tsp red chilli powder
• 0.5 tsp cumin powder
• 1 tsp ginger-garlic paste or crushed garlic (Use either ginger-garlic paste or crushed garlic.)
• 1 jar Gymkhana butter masala sauce (Jar size not specified; reserve extra sauce for dipping.)
• 0.25 cup water (Add to the empty sauce jar, shake, and pour into the pan.)
• butter (The transcript says to warm the sauce in butter; amount not specified.)
• 2 tbsp heavy cream
• cilantro leaves (A handful, for finishing the sauce.)
• 1 12-inch tortilla (Large tortilla for the outer wrap.)
• 1 crispy tostada or small fried tortilla
• 1 cup mozzarella cheese (Use about 1 cup initially, plus more for the topping layer.)
• lettuce (Amount not specified.)
• red onion (Finely chopped; amount not specified.)
• tomatoes (Gutted; amount not specified.)
• 1 small tortilla (For sealing the top of the crunchwrap.)

Steps

1. 1

   Marinate the chicken with the salt, turmeric powder, red chilli powder, cumin powder, and ginger-garlic paste or crushed garlic.

2. 2

   Fry the marinated chicken until cooked through and golden. The source does not specify the frying fat or exact heat.

3. 3

   Using the same pan, add the butter masala sauce. The transcript specifies warming the sauce in butter, though the amount of butter is not given.

4. 4

   Pour 1/4 cup water into the empty sauce jar, shake it well to loosen the remaining sauce, and pour the contents into the pan.

5. 5

   Let the sauce bubble for 2–3 minutes, then finish it with the heavy cream and cilantro leaves.

6. 6

   Add about 2 tablespoons of the sauce to the fried chicken and mix well.

7. 7

   Warm the large tortilla in the microwave for about 15 seconds, until it is flexible enough to fold.

8. 8

   Place the butter chicken in the center of the warmed tortilla and add about 1 cup mozzarella cheese.

9. 9

   Place the crispy tostada or small fried tortilla on top of the chicken and cheese.

10. 10

    Add lettuce, finely chopped red onion, gutted tomatoes, and more mozzarella cheese.

11. 11

    Place the small tortilla on top and fold the edges of the large tortilla inward around it to form a crunchwrap.

12. 12

    Toast the crunchwrap in a pan over medium heat for 3–5 minutes per side, until golden brown and crispy.

13. 13

    Serve with the extra butter masala sauce on the side for dipping.

Notes

The source does not specify the sauce jar size, the amount of butter used for warming the sauce, the frying fat, or exact quantities for several assembly toppings. The transcript says the dish took under 20 minutes, while the written method gives a 3–5 minute cooking time per side for the finished crunchwrap.

Nutrition per serving

• main
• fusion food
• Indian-inspired
• crunchwrap
• stovetop
• crispy
• quick meal