Butter Chicken Wrap

Ingredients

• 2 lb chicken, cut into small pieces
• salt (To taste, for the chicken marinade)
• 1 tsp garlic powder (For the chicken marinade)
• 1 tsp smoked paprika powder (For the chicken marinade)
• 1 tsp cumin powder (For the chicken marinade)
• 1 tsp garam masala (For the chicken marinade)
• 1 tsp coriander powder (For the chicken marinade)
• 0.5 tsp turmeric powder (For the chicken marinade)
• 1 tbsp garlic paste (For the chicken marinade)
• 1 tsp red chili powder (For the chicken marinade)
• 4 tbsp whole milk yogurt
• 2 tbsp lemon juice
• 1 tbsp oil (For marinating)
• 2 tbsp oil (For cooking the chicken)
• 2 tbsp butter (For the sauce)
• 1 yellow onion, diced
• 1.5 cup crushed tomatoes
• 1 tbsp tomato paste
• salt (To taste, for the sauce)
• 1 tsp cumin powder (For the sauce)
• 1 tsp coriander powder (For the sauce)
• 0.5 tsp garam masala (For the sauce)
• 1 tsp red chili powder (For the sauce)
• 0.5 tsp smoked paprika powder (For the sauce)
• 1 tsp garlic powder (For the sauce)
• 1 tsp fenugreek leaves (For garnish)
• 0.75 cup unsweetened heavy whipping cream
• 2 tbsp butter (For finishing the sauce)
• 6 tortilla wraps (Warm before filling)
• 1 cup mozzarella cheese
• butter chicken (Prepared recipe, for filling)
• sumac onions (For assembly)
• cucumbers (For assembly)
• tomato (For assembly)
• garlic paste (Added to the sauce; quantity not specified in the source)
• butter (For lightly buttering the pan when toasting wraps; quantity not specified)

Steps

1. 1

   In a large bowl, combine the chicken pieces with salt, garlic powder, smoked paprika, cumin, garam masala, coriander powder, turmeric, garlic paste, red chili powder, yogurt, lemon juice, and the oil for marinating. Mix until every piece is fully coated.

2. 2

   Cover the chicken and marinate for at least 1–2 hours; the source recommends overnight for the best flavor.

3. 3

   Heat 2 tablespoons of cooking oil in a skillet over medium-high heat.

4. 4

   Add the marinated chicken to the skillet and cook until golden brown and fully cooked. Remove the chicken from the pan and set it aside.

5. 5

   In the same pan, add 2 tablespoons of butter. Add the diced onion and cook until soft and lightly golden.

6. 6

   Add garlic paste to the pan and sauté until fragrant. The source does not specify the quantity of garlic paste for this sauce addition.

7. 7

   Add the crushed tomatoes and tomato paste. Cook for 5–7 minutes, until the sauce thickens and the oil begins to separate.

8. 8

   Blend the tomato sauce until smooth, then transfer it back to the pan.

9. 9

   Add salt, cumin, coriander powder, garam masala, red chili powder, smoked paprika, garlic powder, and heavy whipping cream. Simmer until creamy.

10. 10

    Return the cooked chicken to the sauce and coat it thoroughly.

11. 11

    Finish the sauce with 2 tablespoons of butter for a rich, glossy finish, and garnish with the fenugreek leaves.

12. 12

    Warm the tortilla wraps.

13. 13

    Fill each tortilla with mozzarella cheese, a generous amount of butter chicken, sumac onions, cucumbers, and tomatoes.

14. 14

    Fold each tortilla into a wrap and toast it in a lightly buttered pan until golden and crisp and the cheese has melted.

Notes

The source does not specify the quantity of garlic paste added during sauce preparation or the quantities of sumac onions, cucumbers, and tomato. It also does not specify the chicken cut, exact simmering time, or wrap-toasting heat level.

Nutrition per serving

• main
• wrap
• South Asian
• chicken
• spicy
• cheesy
• skillet
• meal