Butter chicken wrap

Ingredients

• For the chicken — 2 lb chicken, cut into small pieces
• For the chicken — Salt to taste
• For the chicken — 1 tsp garlic powder
• For the chicken — 1 tsp smoked paprika powder
• For the chicken — 1 tsp cumin powder
• For the chicken — 1 tsp garam masala
• For the chicken — 1 tsp coriander powder
• For the chicken — 1/2 tsp turmeric powder
• For the chicken — 1 tbsp garlic paste
• For the chicken — 1 tsp red chili powder
• For the chicken — 4 tbsp whole milk yogurt
• For the chicken — 2 tbsp lemon juice
• For the chicken — 1 tbsp oil for marinating
• For the chicken — 2 tbsp oil for cooking
• For the butter chicken sauce — 2 tbsp butter
• For the butter chicken sauce — 1 yellow onion, diced
• For the butter chicken sauce — 1 1/2 cup crushed tomatoes
• For the butter chicken sauce — 1 tbsp tomato paste
• For the butter chicken sauce — Salt to taste
• For the butter chicken sauce — 1 tsp cumin powder
• For the butter chicken sauce — 1 tsp coriander powder
• For the butter chicken sauce — 1/2 tsp garam masala
• For the butter chicken sauce — 1 tsp red chili powder
• For the butter chicken sauce — 1/2 tsp smoked paprika powder
• For the butter chicken sauce — 1 tsp garlic powder
• For the butter chicken sauce — 1 tsp fenugreek leaves

Instructions

1. 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.
2. Mix well until the chicken is fully coated.
3. Cover and marinate for at least 1–2 hours (overnight for the best flavor).
4. 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.
5. 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.
6. Add crushed tomatoes and tomato paste. Cook for 5–7 minutes until the sauce thickens and the oil starts to separate. Blend the sauce until smooth, then transfer it back to the pan.
7. Add salt, cumin powder, coriander powder, garam masala, red chili powder, smoked paprika, and heavy whipping cream. Simmer until creamy.
8. 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.
9. Warm the tortilla wraps. Add mozzarella cheese, a generous amount of butter chicken, sumac onions, cucumbers, and tomatoes.
10. Fold into a wrap and toast in a lightly buttered pan until golden, crispy, and the cheese is melted.