Ingredients
Marinade
• Boneless Chicken 500 gm • Red chili powder ½ tsp • Salt ½ tsp • Black pepper ½ tsp • Tandoori masala powder ½ tsp • Lime juice 1 tsp
Chicken Gravy
• Butter 1 tbsp • Onion chopped ½ cup • Garlic diced 1 tsp • Ginger paste ½ tsp • Lemongrass minced ½ tsp • Red chili powder ½ tsp • Coriander powder ½ tsp • Tomato paste ½ cup • Heavy Cream ½ cup • Salt to tes
Directions:
1) Combine the Marinade ingredients with the chicken in a bowl. Cover and refrigerate overnight, or up to 24 hours (minimum 3 hrs). 2) Heat 1 tbsp of Butter and a little cooking oil in a pan and place the marinated chicken side by side. Fry on medium to high heat for 3-4 mins till each side is brown. Remove and set aside. 3) Now to prepare the chicken gravy, in the same pan, add some butter. Into the melted butter add the onion, garlic, ginger, lemongrass, salt, tomato paste & the spices gradually, then let cook for 7-8 mins, stirring and using water so it doesn’t burn. Build up a nice thick consistency by adding the heavy cream and cook until everything is cooked through. Finally add the chicken and simmer for 8-10 minutes until your desired consistency.
TO SERVE
Take a paratha or tortilla, place the chicken in the middle, sprinkle some sliced onions and coriander leaves, add some mayo if you like. Roll the paratha and voila! Enjoy a savory chicken wrap perfumed with lemongrass and butter.
