Chicken Tikka Masala Wrap – Easy Indian Chicken Tikka Masala – Chicken Kathi Rolls

Chicken Tikka Masala  is one dish appears to be on every Indian restaurant menu, tandoor cooked chicken simmered in a thick yogurt based gravy served with soft naan bread on the side…. height of temptation! Well many claim this dish to be British but who really cares, lets call it Indian and make one today- take out style! Top it off on fluffy basmati rice or serve it along with naan bread or wrap it up!

I’ve got few other versions of this recipe, check it out Chicken Tikka Masala (rich creamy version)  Chicken Tikka Masala (using store bought paste)   Chicken Tikka (dry tikka)

To start with- Make a thick sauce using all ingredients from Table -1

Keep this aside.  Reserve 1/2 of this sauce for the gravy and coat the chicken pieces with the remaining 1/2 of the sauce.

Skew the chicken to bamboo skewers and place them on the baking tray (I’ve use regular toaster oven to bake them, you may use a grill or pan fry or saute in a pan over stove top) Baking yields good results.

Bake them at 400 F for 25 minutes, turning once in between to cook evenly on all sides.

Once done, let them cool, remove the bamboo skewers and cut cooked chicken into chunks. Keep it ready!

While that chicken is cooking, you may simultaneously work on making the flat bread for the wrap. I decided to make mine at home… but if you want to cut down on the time, just use store bought tortillas / roti / chapati / paratha / parotta / pita bread

Combine maida, salt, oil and water to make a soft dough and let it sit covered for 15 minutes.

Roll out like chapati and cook the bread on a tawa with no oil until lightly browned on both sides. (maida tend become crispy if you cook longer, so just cook only for few minutes on either sides)

To make the Tikka masala – heat butter in a pan.

Temper with cumin seeds.

Add in onion, green chilies, ginger and garlic. Fry until they turn brown and crisp.

Add tomatoes and cook till they turn mushy.

Add in honey at this stage.

Now add the tikka sauce that you reserved earlier.

Cook over medium flame until it blends with the onion mixture.

Add in baked chicken pieces to the gravy.

Simmer for few minutes and switch off! Voila… your chicken tikka masala is all ready.

Now lets assemble everything to make a wrap.

Place the maida chapati.. add in some greens, cilantro and spoon in some of the chicken tikka masala, squeeze a little mayo or yogurt along with some lemon juice on top. Roll and wrap it up in aluminum foil! Yummy chicken tikka kathi roll is all ready for gobble gobble!

Notes

• Makes 5 to 6 wraps
• Use boneless chicken strips or use boneless chicken chunks for this recipe.
• Food color is optional, kashmiri chili powder can bring in color too. I;ve used food color to make it more attractive.
• Adding mayo is optional but gives nice blend, simple plain yogurt will work too.
• Adding cheese on of it is optional, makes it more rich.
• A little butter is added to give restaurant quality, use regular cooking oil or ghee to keep it healthy.
• Wraps are usually good cold or hot. You may warm up for few seconds in a microwave before serving.
• I do pack this for lunch tightly wrapped and it works.
• I’ve used regular counter top toaster oven for this recipe, any oven works… pan fry or grill works too.

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