Butter Chicken Snack Wrap

A fun twist on the classic.

4 servings
1 hour
Ethan Chlebowski

Ingredients

Yogurt marinated chicken

  • Chicken Breasts
    500 g~1 lb
  • Yogurt
    30 g2 spoonfuls
  • Salt
    5 g1%
  • Kashmiri Chili Powder
    a sprinkle
  • Garam Masala
    a sprinkle

Sauce base

  • Whole peeled tomatoes
    800 g28 oz can
  • Butter
    60 g4 spoonfuls
  • Garam Masala
    4 g
  • Turmeric powder
    3 g
  • Garlic
    3 cloves
  • Fenugreek Seeds
    2 g
  • Cumin
    2 g
  • Fresh ginger
    1” knob
  • Shallots
    1
  • Jalapeños
    1
  • Kashmiri Chili Powder
    1 g
  • Peanut Butter, or cashews
    1 spoonful15 g

Garnishes & optional wrap components

  • Heavy cream, or yogurt
    to taste
  • Garam Masala
    a sprinkle
  • Fenugreek Seeds
    a sprinkle
  • Lavash bread, or naan
  • Red Onions, thinly sliced
  • Cilantro, rough chopped

Method

Step 1: Marinate & broil the chicken

Butterfly the chicken breast by thinly slicing it into flat, wide pieces. Add the salt, yogurt, kashmiri chili powder, and garam masala, then lightly massage those into the meat.

  • This can be cooked immediately or made in advance to for a few hours or even overnight.

Add the marinated chicken to a sheet tray, and slide into the top rack of your oven. until the chicken is lightly on the top. Flip and continue broiling until charred in spots on the second side. Remove from the oven and set aside.

  • You don’t have to worry about the chicken being all the way cooked through here because it will in the sauce later and finish cooking through.

Step 2: Start the aromatic base of the sauce

In a food processor or mortar & pestle, puree the garlic, ginger, shallot, and jalapeño until they form a rough paste.

Melt the butter in a saucepan over high heat. Add the aromatic paste to the butter and for a few minutes until fragrant and translucent.

Add the dried, ground spices to the pan to bloom them for a minute or so until fragrant.

Step 3: Blend the sauce with the tomatoes

Add the aromatic base of the sauce to a blender. Add in the canned tomatoes and the spoonful of peanut butter. Blend until smooth.

Return the blended sauce to the pan and bring to a .

Step 4: Dice the chicken & combine with the sauce

Take the chicken and dice into bite sized pieces. Add to the sauce and to finish cooking through, stirring occasionally.

Once the sauce has to your desired consistency and the chicken pieces are completely cooked through, turn off the heat. Taste and adjust with salt or additional spices as needed.

Step 5: Garnish & serve; optionally assemble snack wraps.

If desired, whisk in a few spoonfuls of heavy cream (or yogurt) to enrich the sauce. Garnish with a final sprinkling of garam masala and fenugreek.

To assemble the snack wraps, add a portion of the butter chicken to a flatbread and top with red onion and cilantro. Roll up and enjoy.

Portion and freeze any leftovers for easy reheating.

“At home, you can reduce the calories of butter chicken by controlling ingredient ratios and making smart substitutions (like Greek yogurt instead of heavy cream). I served this in a snack wrap instead of the standard carb heavy sides, then I portioned extra into containers for future meals.”

Ethan Chlebowski
Creator

Watch & Cook

Nutritional Information

1 portion of butter chicken
Calories382
12g
18g
40g

FAQ

What if I don’t have a food processor or blender?

You can finely mince the aromatics with a knife instead of using a food processor or mortar and pestle. If you don’t blender either, you can leave the sauce chunkier which will yield a more rustic sauce, or push it through a strainer.

Why the spoonful of peanut butter?

Butter chicken usually blends some cashews into the sauce for a nutty and mouthfeel. If you have cashews, use them, but peanut butter gets a similar result and is widely available.

Why the extra dried spices at the end? Do I have to get fenugreek?

While we the spices during cooking to release any soluble flavors, garnishing with some extra, dry ground spices at the end brings in a different aromatic layer that adds complexity to the dish. While you can make this without fenugreek, it adds a signature that makes this dish taste like takeout from a restaurant.

Do I have to make this into a snack wrap?

You could just serve this with rice or flatbread as a classic butter chicken.

What kind of yogurt works best?

Any plain yogurt works, but Greek non-fat yogurt is a great higher option that doesn’t sacrifice on flavor or . At the end of cooking, substituting Greek yogurt instead of cream to enrich the sauce makes this a lighter dish.