Butter Chicken Wrap
A fusion lunch wrap featuring tender chunks of traditional Indian butter chicken, basmati rice, and cool cucumber raita wrapped in a warm flatbread. This portable meal brings the rich, aromatic flavors of Indian cuisine into a convenient handheld format.
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Ingredients
- 1 1/2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/2 cup plain yogurt, for marinade
- 1 tbsp lemon juice
- 1 tbsp garam masala
- 1/2 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp Kashmiri chili powder
- 2 tsp fresh ginger, grated
- 4 garlic cloves, minced
- 1/4 cup unsalted butter
- 1 yellow onion, finely chopped
- 1 cup tomato puree
- 1/2 cup heavy cream
- 1 tsp salt
- 1 cup plain yogurt, for raita
- 1 cucumber, grated, excess water squeezed out
- 2 tbsp fresh mint leaves, finely chopped
- 1/4 tsp ground cumin, for raita
- 2 cups cooked basmati rice
- 4 naan bread or large flatbreads, warmed
- 1/4 cup fresh cilantro, chopped
- 1/2 red onion, thinly sliced
Instructions
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1
First, marinate the chicken: In a large bowl, combine 1/2 cup for marinade plain yogurt, 1 tbsp lemon juice, 1 tbsp garam masala, 1/2 tsp ground turmeric, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp Kashmiri chili powder, 2 tsp grated fresh ginger, and half of the 4 minced garlic cloves. Add the 1 1/2 lbs cut into 1-inch pieces boneless, skinless chicken thighs pieces, toss to coat, and refrigerate for at least 30 minutes (or up to 4 hours).
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2
Meanwhile, prepare the cucumber raita: In a medium bowl, combine 1 cup for raita plain yogurt, 1 grated, excess water squeezed out cucumber, 2 tbsp finely chopped fresh mint leaves, 1/4 tsp for raita ground cumin, and a pinch of 1 tsp salt. Mix well and refrigerate until ready to use.
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3
To make the butter chicken: Heat a large skillet over medium heat and melt half of the 1/4 cup unsalted butter. Add the 1 finely chopped yellow onion and cook until softened, about 5 minutes. Add the remaining garlic and cook for 1 minute more.
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4
Increase heat to medium-high and add the marinated chicken (with the marinade). Cook, stirring occasionally, until the chicken is no longer pink, about 5-7 minutes.
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5
Stir in the 1 cup tomato puree and bring to a simmer. Reduce heat to medium-low and cook, uncovered, for 10 minutes.
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6
Add the 1/2 cup heavy cream and remaining butter. Simmer for another 5 minutes until the sauce thickens slightly. Season with salt to taste.
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7
To assemble the wraps: Warm the 4 warmed naan bread or large flatbreads according to package instructions.
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8
Spread a thin layer of cucumber raita in the center of each naan. Top with a scoop of 2 cups cooked basmati rice, a generous helping of butter chicken, some 1/2 thinly sliced red onion, and a sprinkle of 1/4 cup chopped fresh cilantro.
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9
Fold the bottom edge of the naan up, then fold in the sides to create a wrap. Secure with parchment paper or foil if needed.
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10
Serve immediately, or wrap tightly in foil for a portable lunch.
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