Butter Chicken Snack Wrap
A home friendly version of butter chicken that’s also lower in calories.
By Ethan ChlebowskiAt 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
Ingredients
Yogurt marinated chicken
- chicken breasts500 g~1 lb
- yogurt30 g2 spoonfuls
- salt5 g1%
- kashmiri chili powdera sprinkle
- garam masalaa sprinkle
Sauce base
- whole peeled tomatoes800 g28 oz can
- butter60 g4 spoonfuls
- garam masala4 g
- turmeric powder3 g
- garlic3 cloves
- fenugreek seeds2 g
- cumin2 g
- fresh ginger1” knob
- shallots1
- jalapeños1
- kashmiri chili powder1 g
- peanut butter, or cashews1 spoonful15 g
Garnishes & optional wrap components
- heavy cream, or yogurtto taste
- garam masalaa sprinkle
- fenugreek seedsa 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.
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