Directions
- 1Dice the onion.
- 2Fry off onion, ginger and garlic in a pan.
- 3Add chili powder, garam masala, paprika and turmeric to the pan.
- 4Stir the ingredients for a couple of minutes.
- 5Pour passata into the pan.
- 6Drop the heat and stir in Greek yogurt.
- 7Transfer the sauce to a blender and blend it until smooth.
- 8Set the sauce aside.
- 9Dice the chicken thigh fillets.
- 10Add the diced chicken to the same pan.
- 11Coat the chicken with the same spices used for the sauce.
- 12Fry the chicken until golden and crispy.
- 13Drop the heat and pour the blended butter chicken sauce back into the pan with the chicken.
- 14Place rice on a wrap.
- 15Top the rice with the butter chicken.
- 16Roll up the wraps.
Ingredients
- 700 g Chicken Thigh Fillets
- 4 Tbsp Greek Yogurt
- 2 cloves Garlic
- 0.5 Onion
- 4 Wraps
- Fresh Coriander
- 2 cm Fresh Ginger
- 100 ml Passata
- 1 Tbsp Garam Masala
- 1 Tbsp Turmeric
- 1 Tsp Paprika
- 1 Tbsp Chili Powder
- 1 packet Microwave Rice
Equipment
PanBlenderWooden spoonKnifeCutting board
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