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5 from 1 vote
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course: Main Course
Cuisine: Indian
Ingredients Method

Ingredients
  

  • Ingredients
  • For the Butter Chicken Marinade
  • 250 g boneless chicken/choice of protein cut into small cubes
  • 2 tbsp Greek/hung yogurt
  • 1 tsp ginger-garlic paste or 2 small cloves of garlic + 1/2 inch ginger, finely crushed
  • 1 tsp red chilli powder
  • 1 tsp smoked paprika
  • ½ tsp cumin powder
  • ½ tsp coriander powder
  • ¼ tsp garam masala
  • ½ tsp salt keep salt in all toppings subtle as salt in final wrap will add up
  • 1 tbsp lemon juice
  • 1 tbsp tomato paste
  • Fresh coriander/cilantro leaves finely chopped
  • Marinate for at least 30 minutes or up to 2 hours in the fridge to let all the flavours infuse.
  • For the Butter Chicken Sauce
  • 1/2 tbsp butter
  • ½ tsp cumin seeds
  • ½ tsp fennel seeds
  • 2 green cardamoms lightly crushed
  • 3 black peppercorns
  • 1 small piece of cinnamon stick
  • 1 bay leaf
  • 1 small onion finely sliced
  • 1 tsp ginger-garlic paste
  • 2 medium tomatoes chopped in wedges
  • 1 tsp red chilli powder
  • 1 tsp coriander powder
  • ½ tsp cumin powder
  • ½ tsp garam masala
  • ½ tsp sugar
  • Salt to taste keep salt in all toppings subtle as salt in final wrap will add up
  • To Finish the Curry:
  • 1 tbsp butter
  • Fresh cream drizzle
  • Fresh coriander
  • For the Butter Garlic Naan
  • Makes 4 naans
  • 250 all-purpose flour
  • 1.5 tsp sugar
  • 1 tsp fine salt
  • 1.5 tsp baking powder
  • 1.5 tsp instant yeast
  • 1 tbsp plain yoghurt
  • 1 tbsp neutral oil
  • 100 ml milk
  • 20-30 ml water add gradually if dough feels dry
  • For the Naan Topping:
  • 3 –4 cloves garlic finely chopped
  • 2 tbsp chopped coriander leaves
  • Melted butter with a pinch of salt
  • For the Green Chutney
  • 3 tbsp yogurt
  • 2 green chilli
  • 1/2 cup cilantro/coriander leaves
  • 1/4 th cup mint leaves
  • 1 tsp lemon juice
  • 1 tsp ginger garlic paste or 1 clove garlic and 1/2 inch ginger
  • Salt to taste
  • For the onions topping
  • Half a small onion
  • Coriander leaves finely chopped
  • Lemon 1/4th tsp
  • Smoked Paprika

Method
 

  1. Step-by-Step Instructions
  2. Make the Garlic Naan
  3. Mix flour, yeast, baking powder, sugar, salt, yogurt, and milk to form a soft dough. Knead for 5 minutes until smooth.it wont be perfectly smooth because of the yogurt, just kneed it enough that its not sticky anymore.
  4. Let it rest for 1 hour until doubled in size.
  5. Preheat your oven to 250°C (or highest possible setting) and place the rack closer to the top heating coil, this helps achieve those bubbly naan pockets.
  6. Once the dough has risen, divide it into medium-to-large portions depending on how big you want your wraps, then roll each one into a smooth, round shape.
  7. On one side, press finely chopped garlic and coriander leaves firmly into the surface. Do not use oil or butter yet.
  8. Carefully transfer the naan, garlic side down, directly onto the oven rack — skip the tray for this step. This helps create beautiful ridges, adding both texture and visual appeal. Let the base roast until the underside turns a rich golden brown.
  9. Flip and cook the garlic side up until it gets slightly charred and roasted golden. about 10 minutes in total, depending on your oven. Keep an eye on the naan.
  10. Once baked, immediately brush with salted melted butter and cover with a cloth to keep warm.
  11. These naans are the soft, aromatic foundation of our wrap, buttery on the outside, pillowy inside, and infused with roasted garlic flavour.
  12. Cook the Butter Chicken Marinade
  13. Heat a pan with a drizzle of butter. Place marinated chicken pieces and grill over medium heat until slightly charred and cooked through. You want them golden with a bit of smoky flavour.
  14. Prepare the Butter Chicken Sauce
  15. In the same pan, melt butter. Add cumin seeds, fennel seeds, crushed cardamom, peppercorns, cinnamon, and bay leaf. Saute for 30 seconds until fragrant.
  16. Add sliced onions and cook until golden brown. Then add ginger-garlic paste and let it saute till aromatic. Add chopped tomatoes and cook until mushy.
  17. Now add all the seasonings
  18. 1 tsp red chili powder
  19. 1 tsp coriander powder
  20. ½ tsp cumin powder
  21. ½ tsp garam masala
  22. ½ tsp sugar
  23. Salt to taste
  24. Simmer for 2–3 minutes, then remove the whole spices if desired and blend the mixture into a smooth paste. For an ultra-silky sauce, you can strain it but honestly, it’s not necessary if blended well.
  25. Return the sauce to the pan, stir in butter, a splash of cream, and your cooked chicken. Let it simmer on low for 5–7 minutes.
  26. Finish with chopped coriander and a swirl of cream.
  27. Make the Green Chutney
  28. In a blender, combine yogurt, green chilis, ginger, garlic, lemon juice, coriander, mint and salt. Grind it with some water and chill in the fridge while prepping your wraps. Adjust salt according to your taste, but again, keep the salt subtle.
  29. This dip brings freshness and balance to the wrap, I love this addition.
  30. Mix onions, lemon, coriander and smoked paprika.
  31. Assemble the Butter Garlic Naan Wraps
  32. Place a warm naan on your surface.
  33. Spread a spoonful of green chutney in the center.
  34. Add a generous amount of butter chicken.
  35. Add the butter sauce.
  36. Top with onions mix.
  37. Optional- Splash of cream, some cornichons or pickles, and fries would make this into a next level wrap.
  38. Roll or fold the naan tightly, wrap in parchment or foil, and it’s ready to serve!
  39. Each bite delivers buttery naan, smoky chicken, creamy sauce, and that bright chutney kick, the perfect mix of comfort and freshness.