Chicken Tikka Masala

Ingredients

The original Chicken Tikka Masala is a rich and creamy dish served with rice or naan bread. In this fast food adaptation, we transform it into a portable wrap by marinating the chicken in a spicier blend of seasonings and serving it in a tortilla with a zesty sauce. This allows for a quick and convenient way to enjoy the flavors of Chicken Tikka Masala on the go. We alse have the original recipe for Chicken Tikka Masala, so you can check it out.

• 500g (1.1 lb) boneless chicken breast, cut into bite-sized pieces 500g (1.1 lb) boneless chicken breast, cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 2 teaspoons ground coriander 2 teaspoons ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon turmeric 1 teaspoon turmeric
• 1 teaspoon garam masala 1 teaspoon garam masala
• 1 teaspoon chili powder (adjust to taste) 1 teaspoon chili powder (adjust to taste)
• 1 cup (240ml) tomato puree 1 cup (240ml) tomato puree
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• 4 large tortillas 4 large tortillas

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 25g (Saturated Fat: 10g)
• Carbohydrates: 25g (Sugars: 5g)
• Protein: 30g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the vegetable oil, minced garlic, grated ginger, ground cumin, ground coriander, paprika, turmeric, garam masala, and chili powder. Mix well to form a paste.
2. 2.
   Add the chicken pieces to the bowl and coat them evenly with the spice paste. Allow the chicken to marinate for at least 30 minutes, or refrigerate overnight for maximum flavor.
3. 3.
   Heat a grill or grill pan over medium-high heat. Cook the marinated chicken pieces until they are cooked through and slightly charred, about 4-5 minutes per side. Set aside.
4. 4.
   In a separate pan, heat a tablespoon of vegetable oil over medium heat. Add the chopped onion and sauté until it becomes translucent.
5. 5.
   Add the tomato puree to the pan and cook for 2-3 minutes, stirring occasionally.
6. 6.
   Reduce the heat to low and stir in the heavy cream. Simmer the sauce for 5 minutes, allowing it to thicken slightly.
7. 7.
   Add the grilled chicken pieces to the sauce and stir to coat them evenly. Cook for an additional 2-3 minutes to allow the flavors to meld together. Season with salt to taste.
8. 8.
   Warm the tortillas in a dry pan or microwave for a few seconds.
9. 9.
   Place a generous amount of the chicken tikka masala mixture onto each tortilla. Garnish with fresh cilantro.
10. 10.
    Roll up the tortillas tightly, tucking in the sides as you go.
11. 11.
    Serve the Spicy Chicken Tikka Wraps immediately and enjoy!

Treat your ingredients with care...

• Chicken — Ensure the chicken is cut into bite-sized pieces for even cooking.
• Tomato puree — Use a good quality tomato puree for a rich and flavorful sauce.
• Tortillas — Warm the tortillas before filling to make them more pliable and easier to roll.

Tips & Tricks

• For a spicier wrap, increase the amount of chili powder or add some chopped green chilies to the marinade.
• Customize the wrap by adding sliced onions, lettuce, or cucumber for added crunch and freshness.
• If you prefer a milder flavor, reduce the amount of chili powder in the marinade and sauce.
• Serve the Spicy Chicken Tikka Wraps with a side of mint chutney or yogurt sauce for extra tanginess.
• Leftover chicken tikka masala can be refrigerated and enjoyed as a filling for sandwiches or wraps the next day.

Serving advice

Serve the Spicy Chicken Tikka Wraps with a side of mint chutney or yogurt sauce for dipping. Add a fresh salad or coleslaw as a refreshing accompaniment.

Presentation advice

To enhance the presentation, slice the wraps diagonally and arrange them on a platter. Garnish with a sprig of fresh cilantro and serve with colorful toothpicks.