Butter Chicken Wrap

A delicious fusion of tender butter chicken wrapped in warm tortillas with melted cheese and fresh vegetables for a satisfying handheld meal.

170Min

6Servings

685Cal

MediumLevel

Kid friendlyhalal

#wrap#butter chicken#chicken#Indian#fusion#comfort food

Equipment

Large mixing bowl

Mixing spoon

Large skillet

Spatula

Plate

Blender

Ingredients

Chicken

chicken (cut into small pieces)

907 g

salt

5 g

garlic powder

3 g

smoked paprika powder

3 g

cumin powder

3 g

garam masala

3 g

coriander powder

3 g

turmeric powder

1.5 g

garlic paste

15 g

red chili powder

3 g

whole milk yogurt

60 g

lemon juice

30 ml

oil

15 ml

oil

30 ml

Butter Chicken Sauce

butter

30 g

yellow onion (diced)

150 g

crushed tomatoes

360 ml

tomato paste

15 g

salt

5 g

cumin powder

3 g

coriander powder

3 g

garam masala

1.5 g

red chili powder

3 g

smoked paprika powder

1.5 g

garlic powder

3 g

fenugreek leaves

3 g

heavy whipping cream (unsweetened)

180 ml

butter

30 g

To Assemble

tortilla wraps

6 piece

mozzarella cheese

120 g

sumac onions

100 g

cucumbers

150 g

tomato

150 g

Instructions

Marinate the chicken

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

120 mintimer 120 min

For the best flavor, marinate overnight in the refrigerator

Cook the chicken

Heat 2 tbsp oil in a skillet over medium-high heat. Add the marinated chicken and cook until golden brown and fully cooked. Remove and set aside.

12 minMedium-high heattimer 12 min

Do not stir too frequently to allow proper browning

Prepare the sauce base

In the same pan, add 2 tbsp butter. Add diced onion and cook until soft and lightly golden. Add garlic paste and sauté until fragrant.

8 minMedium heattimer 8 min

Onions should be soft and lightly golden for best flavor

Build the sauce

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

6 minMedium heattimer 6 min

Oil separation indicates the sauce is properly cooked

Blend and season the sauce

Blend the sauce until smooth, then transfer it back to the pan. Add salt, cumin powder, coriander powder, garam masala, red chili powder, smoked paprika, and heavy whipping cream. Simmer until creamy.

10 minMedium heattimer 10 min

Blend while warm for smoother consistency

Combine chicken and sauce

Add the cooked chicken back into the sauce and coat well. Finish with 2 tbsp butter for a rich, glossy finish. Garnish with fenugreek leaves.

5 minMedium heattimer 5 min

Butter adds richness and creates a glossy finish

Assemble the wraps

Warm the tortilla wraps. Add mozzarella cheese, a generous amount of butter chicken, sumac onions, cucumbers, and tomatoes. Fold into a wrap.

5 min

Don't overfill to avoid spillage when folding

Toast the wraps

Toast in a lightly buttered pan until golden, crispy, and the cheese is melted.

4 minMedium heattimer 4 min

Press gently with spatula for even crisping

Original recipe

TikTokRecipe by @iramsfoodstory

Storage

Fridge: 3 days

Freezer: 60 days

Reheat: Microwave 2-3 minutes or skillet over medium heat

Store butter chicken and wraps separately. Reassemble wraps when ready to eat

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