Butter Chicken Wrap In Pita Bread

Ingredients

• 800 gchicken, cut into bite-sized pieces
• 120 mlGreek yoghurt
• 1 tbspgarlic
• 1 tbspginger
• 2 tspgaram masala
• 1 tspcumin
• 1 tspturmeric
• 2 tspchilli powder
• 1½ tbsplemon juice
• ½ tspdried fenugreek leaves
• 1 tspsalt
• 1 tbspgarlic
• 1 tbspginger
• 1onion
• 120 mltomato paste
• 360 mlinstant coconut cream
• 1cinnamon stick
• 2cardamom pods
• ½ tspfenugreek leaves
• 3 tbspbutter
• 2 tbspolive oil
• 1½ tbspsugar
• 1½ tspsalt
• 240 mlwater
• 1 tbspgaram masala
• 1 tspcumin
• 2 tspground coriander
• 1 tspturmeric
• 1 tspwhite pepper
• 2 tspchilli powder
• to tastecoriander leaves
• to tastetomatoes
• to tastered onion
• to tasteyoghurt

Instructions

1. 1

   Marinate chicken

   Mix the marinade ingredients with the chicken. Cover and refrigerate for 24 hours.

2. 2

   Brown chicken

   Heat the oil in a pan. Cook the chicken in 2–3 batches over high heat, browning it for 2–3 minutes on each side.

3. 3

   Cook aromatics

   In the same pan, melt the butter. Sauté the onion, garlic and ginger for 1–2 minutes.

4. 4

   Add seasoning

   Add the premixed seasoning, cardamom and cinnamon stick.

5. 5

   Simmer sauce

   Lower the heat and add the tomato paste, coconut cream, water, salt and sugar. Bring the sauce to a simmer.

6. 6

   Finish chicken

   Stir the chicken and fenugreek leaves into the sauce. Simmer for 10–15 minutes.

7. 7

   Activate yeast

   Combine the pita dough's wet ingredients in a bowl and leave for 5 minutes to activate the yeast. The ingredient list does not specify these ingredients or their quantities.

8. 8

   Mix dough

   Combine the dry pita dough ingredients in a mixing bowl, then add the wet ingredients and olive oil. Mix for 5–8 minutes, until the dough no longer sticks to the bowl. The dough ingredients and quantities are not provided.

9. 9

   Rise dough

   Cover the dough with plastic wrap and leave it to rise until doubled in size.

10. 10

    Shape portions

    Roll the dough into a rectangle, cut it into 6 equal pieces and shape the pieces into balls.

11. 11

    Rest dough

    Cover the dough balls with a kitchen cloth and leave them to rest for 15 minutes.

12. 12

    Roll pitas

    Roll one dough ball into a round about 20 cm in diameter and ½ cm thick.

13. 13

    Cook first side

    Brush a heated pan with olive oil and set it over medium heat. Cook the rolled dough for 1–2 minutes, until bubbles form.

14. 14

    Cook other side

    Flip the pita and cook for 30 seconds. Flip it again, brush a little olive oil on top, then turn it back and cook for 1 minute. Repeat with the remaining dough.

What is a butter chicken pita?

Butter chicken is a creamy, spiced chicken curry associated with North Indian cooking. This version puts the saucy chicken inside pita, turning it into a handheld meal with fresh toppings.

Marinating the chicken and browning it before simmering gives the sauce both seasoning and browned flavour. The recipe also includes instructions for homemade pita, but omits the dough ingredients and their quantities.

Nutrition and macros by portion

The nutrition label shows one serving as written: 900 calories, 60g protein, 60g carbs, 42g fat.

Most of the protein comes from the chicken, while the pita and sugar contribute carbohydrates. Butter, olive oil and coconut cream provide much of the fat; the missing pita dough quantities and the type of coconut cream make a precise estimate difficult. Add fresh tomatoes and onion alongside a portion to round out the plate.

The yoghurt marinade

Marinade: yoghurt, lemon and spices coat the chicken and season it during the stated 24-hour chill. Keep the bowl covered in the fridge while it marinates.

Chicken pieces: cut them to a similar size so they brown at a similar pace. The method calls for cooking them in batches rather than crowding the pan.

Building the sauce

Aromatics: use the same pan after browning the chicken, so the onion, garlic and ginger pick up the browned residue. Sauté them for the stated 1–2 minutes.

Spices and cream: add the premixed spices with the cardamom and cinnamon before stirring in tomato paste, coconut cream, water, salt and sugar. Lower the heat before adding the sauce ingredients, then simmer.

Getting the chicken right

Browning: cook the chicken over high heat for 2–3 minutes on each side, working in 2–3 batches. It will cook further in the sauce, so the first stage is for browning rather than finishing it.

Final simmer: return the chicken to the pan with the fenugreek leaves and simmer for 10–15 minutes. Check that the thickest pieces are cooked through before serving.

Homemade pita needs more detail

Dough ingredients: the method refers to wet ingredients, dry ingredients, yeast and olive oil, but the supplied list gives no flour, yeast, liquid or quantities for the dough. You will need a complete pita dough recipe or ready-made pitas to follow this part reliably.

Shaping and cooking: the method specifies 6 portions, rounds about 20 cm across and ½ cm thick, and a medium-heat pan. Watch for bubbles on the first side before flipping.

Fresh toppings and serving

Toppings: coriander leaves, tomatoes, red onion and yoghurt are listed without amounts, so use them to taste. Their freshness and coolness offset the richness of the coconut cream and butter sauce.

To serve: spoon the chicken into a pita and add the toppings. Keep extra sauce to hand, but avoid filling the bread so generously that it becomes difficult to hold.

Recipe notes & tips

• Chill the marinating chicken for the full 24 hours stated in the method.
• Brown the chicken in batches so the pieces have room to colour.
• Keep the heat low when you add the tomato paste and coconut cream.
• Stir the sauce while it simmers to help prevent sticking.
• Use a complete pita dough recipe or bought pitas, since the dough ingredients are missing here.
• Prepare the fresh toppings while the chicken finishes simmering.

Variations

• Fresh herbs: add extra coriander leaves just before serving.
• More tang: serve with an extra spoonful of yoghurt.
• Extra vegetables: add sliced tomatoes and red onion generously.
• Milder filling: reduce the chilli powder in the seasoning.
• Ready-made bread: use shop-bought pitas if you do not have a complete dough recipe.

Common mistakes to avoid

• Crowding the pan: the chicken may steam rather than brown, so cook it in the stated 2–3 batches.
• Skipping the marinade time: the method calls for 24 hours in the fridge, so allow for that before cooking.
• Adding sauce over high heat: lower the heat first, as the method directs, before adding the tomato paste and coconut cream.
• Guessing the pita dough: the recipe does not list its ingredients or quantities, so use a complete dough recipe rather than improvising.
• Overfilling the pita: add the chicken and toppings in a manageable amount so the bread can be folded and held.

How to store

Refrigerate leftover chicken and sauce in a covered container and use within 3 days. Reheat thoroughly in a pan over a gentle heat, adding a splash of water if the sauce has thickened; store pita separately and warm it before serving.

Frequently asked questions