Tender chicken marinated in yogurt and aromatic spices forms the heart of this butter chicken wrap in pita bread. By searing the poultry before simmering it in a velvety coconut cream and tomato-based sauce, you achieve a deep, complex flavor profile that balances heat with a subtle sweetness from the fenugreek and sugar.

The real secret here is the homemade pita, which provides a soft, pillowy contrast to the spiced chicken. Once you roll the dough into warm, charred rounds on the stovetop, they act as the ideal vessel for holding the rich sauce and fresh garnishes. Using crisp purple onion, juicy tomatoes, and a dollop of cool yogurt adds a necessary brightness that cuts through the creaminess of the curry.

This dish works well for a casual weekend lunch or a relaxed dinner when you want something substantial that feels like a project. It turns a classic takeout favorite into a handheld meal that brings together scratch-made bread and slow-cooked protein in a single, satisfying bite.

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If you enjoy the convenience of hand-held meals, you might also like experimenting with these homemade chicken fajita pockets. Using fresh pita dough is a game-changer for texture, and the same technique applies perfectly to your butter chicken leftovers. For those who prefer a different presentation, try preparing creamy butter chicken triangles, which offer a delightful, bite-sized alternative to the classic wrap.

Key Ingredients

Chicken: Bite-sized pieces are marinated and pan-seared to form the protein core of the wrap.
Greek Yogurt: Used in the marinade to tenderize the chicken and as a cooling garnish for the wrap.
Coconut Cream: Provides the rich, velvety base for the aromatic butter chicken sauce.
Tomato Paste: Concentrates the sauce base with essential acidity and depth of color.
Garam Masala: The primary spice blend used in both the marinade and sauce for authentic flavor.
Fenugreek Leaves: Adds the distinctive, slightly bitter, and earthy aroma characteristic of butter chicken.
Flour: Forms the structural base for the homemade pita bread wrapping.
Butter: Creates the rich, classic mouthfeel of the chicken sauce.

Explore More Butter Chicken Inspirations

Butter Chicken Biryani is a comforting choice if you have extra gravy and want to transform it into a hearty, aromatic rice dish.
For a lighter preparation method, these air-fried butter chicken bites give you that familiar spiced crust without the need for deep frying.
If you are craving more portable lunch ideas, try this spicy harissa chicken wrap, which provides a bold, zesty contrast to the richness of a standard butter chicken pita.

Butter Chicken Wrap In Pita Bread

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Butter Chicken Wrap In Pita Bread Ingredients

Marinade800 gr chicken, cut into bite sized pieces1/2 cup greek yogurt1 tbsp garlic1 tbsp ginger2 tsp garam masala1 tsp cumin1 tsp turmeric powder2 tsp chili powder1 1/2 tbsp lemon juice1/2 tsp dried fenugreek leaves1 tsp saltSauce1 tbsp garlic1 tbsp ginger1 onion1/2 cup tomato paste1 1/2 cup instant coconut cream1 cinnamon stick2 cardamom1/2 tsp fenugreek leaves3 tbsp butter2 tbsp olive oil1 1/2 tbsp sugar1 1/2 tsp salt1 cup waterSeasoning (premixed)1 tbsp garam masala1 tsp cumin2 tsp ground coriander1 tsp turmeric powder1 tsp white pepper2 tsp Chili power

Pita Bread

•Wet1 tsp sugar2 tsp active dry yeast150 ml milk warm100 ml water warm1 tbsp olive oil plus more•Dry2 plus 1/4 cups strong flour1 tsp salt

Garnish

CilantrotomatoesPurple onionYogurt

Instruction

CHICKEN1. Combine marinade ingredients, cover, set in the fridge for 24 hrsSauce1. Heat oil in a pan, cook chicken in 2-3 batches, over high heat until brown for 2-3 mins each sides2. On the same pan, melt butter, sauté onion, garlic and ginger for 1-2 mins3. Add seasoning ingredients, cardamom and cinnamon stick4. Lower the heat, Add tomato paste, coconut cream, water, salt, sugar. simmer5. Add in chicken and fenugreek leaves, stir and simmer for 10-15 minsPITA1. Combine and mix wet ingredients in a bowl, let yeast activate for 5 mins2. Combine dry ingredients in a mixing bowl, add in wet ingredients with olive oil. Mix until the dough doesn’t stick to the bowl for 5-8 mins3. Cover with plastic wrap, rise until double in size4. Roll dough into a rectangular shape and cut into 6 equal pieces and rolls into balls5. Cover with kitchen cloth, rest for 15 mins6. Take a dough, Use rolling pin to roll and flatten dough into a round shape about 20 cm in diameter and 1/2 cm thickness7. Brush olive oil onto a heated pan, over medium heat, place the roll dough and cook for 1-2 min until bubbles form8. Flip, cook the other side for 30 secs, flip again to brush some olive oil on top and flip it back to cook for 1 min. Do the remaining

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