Butter Chicken Wraps

Name: Butter Chicken Wraps
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 3
Cuisine: Indian
Ingredients: 500 g Chicken mini fillets; 1 tsp Paprika; 1/2 tsp Garlic granules; to taste Salt; to taste Pepper; 1/2 tbsp Extra virgin olive oil; 10 g Butter; 1 whole Red onion (chopped); 1 piece Ginger (thumb size, grated); 3 cloves Garlic cloves (grated); 1 tsp Red chilli paste; 1 1/2 tbsp Tomato puree; 150 ml Single cream; 140 ml Water; 2 tbsp Tikka masala seasoning; 1 tsp Ground cumin; 1 tsp Ground paprika; to taste Salt; to taste Pepper

A quick and delicious recipe for flavorful Butter Chicken Wraps, featuring tender chicken mini fillets cooked in a rich and creamy tomato-based sauce with aromatic spices. Perfect for a satisfying meal on the go, this recipe yields 3 servings and is packed with protein, making it an excellent choice for a healthy and enjoyable dish.

#Chicken

#Indian

#Wraps

#Butter Chicken

#Quick Meal

#High Protein

#Dinner

#Lunch

Seasoned Chicken Ready to Cook

Recipe Information

15m

Prep Time

30m

Cook Time

45m

Total Time

Servings

Medium

Indian

English

Nutrition (per serving)

484

Calories

54g

Protein

45g

Carbs

26g

Fat

Aromatic Sauce Base Simmering

Ingredients

Servings: 3

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Cooked Butter Chicken in Sauce

Instructions

0/6 completed

1
Season the chicken mini fillets with 1 tsp paprika, 1/2 tsp garlic granules, salt, and pepper. Toss to coat evenly.
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3m
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Season the chicken mini fillets with 1 tsp paprika, 1/2 tsp garlic granules, salt, and pepper. Toss to coat evenly.
3m
Ensure chicken is well coated to infuse maximum flavor.
2
Heat 1/2 tbsp extra virgin olive oil in a pan over medium-high heat. Add the seasoned chicken and cook until browned on all sides and cooked through, approximately 5-7 minutes. Remove chicken from the pan and set aside.
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7m
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Heat 1/2 tbsp extra virgin olive oil in a pan over medium-high heat. Add the seasoned chicken and cook until browned on all sides and cooked through, approximately 5-7 minutes. Remove chicken from the pan and set aside.
7m
Avoid overcrowding the pan; cook chicken in batches if needed for better browning.
3
In the same pan, melt 10g butter. Add the chopped red onion, grated ginger, and grated garlic. Sauté for 3-5 minutes until the onion softens and becomes translucent.
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5m
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In the same pan, melt 10g butter. Add the chopped red onion, grated ginger, and grated garlic. Sauté for 3-5 minutes until the onion softens and becomes translucent.
5m
Scrape up any browned bits from the chicken at the bottom of the pan to add depth to the sauce.
4
Stir in 1 tsp red chilli paste, 1 1/2 tbsp tomato puree, 2 tbsp tikka masala seasoning, 1 tsp ground cumin, and 1 tsp ground paprika. Cook for 1-2 minutes, stirring constantly, to toast the spices and enhance their aroma.
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2m
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Stir in 1 tsp red chilli paste, 1 1/2 tbsp tomato puree, 2 tbsp tikka masala seasoning, 1 tsp ground cumin, and 1 tsp ground paprika. Cook for 1-2 minutes, stirring constantly, to toast the spices and enhance their aroma.
2m
Briefly toasting spices makes their flavors more prominent in the final dish.
5
Pour in 150 ml single cream and 140 ml water. Bring the sauce to a gentle simmer, then reduce heat to low and let it cook for 5-7 minutes, stirring occasionally, until it thickens slightly. Season with salt and pepper to taste.
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7m
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Pour in 150 ml single cream and 140 ml water. Bring the sauce to a gentle simmer, then reduce heat to low and let it cook for 5-7 minutes, stirring occasionally, until it thickens slightly. Season with salt and pepper to taste.
7m
Maintain a low heat after adding cream to prevent it from curdling.
6
Return the cooked chicken to the pan and toss to coat with the butter chicken sauce. Simmer for another 2-3 minutes to allow the flavors to meld and the chicken to heat through. Serve immediately in warm wraps with your choice of garnishes.
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5m
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Return the cooked chicken to the pan and toss to coat with the butter chicken sauce. Simmer for another 2-3 minutes to allow the flavors to meld and the chicken to heat through. Serve immediately in warm wraps with your choice of garnishes.
5m
Warm your wraps briefly for a softer, more pliable texture before filling.