Butter Chicken Prata Wrap

Here’s my simplified butter chicken recipe that’s nut-free, fuss-free and goes perfectly with frozen prata!

THE RECIPE

SERVES 4

Ingredients

• 4 frozen pratas

• 200g cooked lentils (I used tinned lentils)

• 2 tbsp oil

Chicken marinade:

• 2 chicken thighs (500g), skinless, cut into bite sized pieces

• 100g plain greek yoghurt

• 2 cloves garlic, minced

• 1 tsp garam masala

• 1 tsp turmeric spice

• 2 tsp lemon juice

• 1 tsp ground cumin

• 1 tsp chilli spice

• ¼ tsp black pepper

• ¼ tsp salt

Sauce:

• 1 large red onion, diced

• 300g fresh tomatoes, cut into chunks, or 300g crushed canned tomatoes

• 2 tbsp tomato paste

• 4 cloves of garlic, minced

• 2” ginger, grated

• 1 cinnamon stick

• 2 tsp chilli spice

• 2 tsp garam masala

• 1 tsp turmeric spice

• 1 tbsp meat curry spice

• 100ml cooking cream

• A pinch of salt to taste

• ¼ - ½ cup water (as needed)

• ½ tsp sugar (as needed)

Garnish

• Coriander

• Mint

• Cucumber, sliced

Directions

1. Mix all the marinade ingredients to coat the chicken pieces, and set aside for 30min or overnight.

2. Cook chicken in a large shallow pan or in a medium pot until both sides golden brown (don’t worry about cooking it through). You can also cook them in the oven if it’s a large batch. Remove from the pan, and set aside.

3. In the same pan, sauté the onions, garlic, ginger, until the onions are softened.

4. Add the cinnamon stick, chilli powder, garam masala, turmeric, and curry powder. Cook till the powders are fragrant. Then, add the tomatoes and tomato paste and stir through. Continue cooking until the tomatoes have softened.

5. With an immersion blender, blitz the onion-tomato mixture in the pan till smooth. You can also transfer it into a food processor.

6. Put it back on the heat and let it simmer. If your paste is too dry, you can thin it out with some water till you’ve reached your desired consistency.

7. Add in the cream, chicken and lentils to the sauce. Leave it to gently simmer for about 3-4 minutes. Season to taste and remove from the heat.

8. Heat prata on a pan or in an air fryer till it’s nice & crisp.

9. Assemble your wrap with the butter chicken, and garnish with cucumber slices and fresh coriander and mint leaves.

Nutrition

Per serving

Calories: 563kcal
Carbohydrates: 41g
Protein: 31g
Fat: 28g*
Sugar: 11g
Sodium: 700.6mg
Fibre: 10g

*Take note that the fat content for this recipe is on the higher side. So as with all things, remember to eat in moderation.

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