Palak Butter Chicken Wraps

About Palak Butter Chicken Wraps

Ingredients

• Spinach, blanched and pureed 1 cup
• Butter ¼ cup
• Boneless chicken, cut into strips 450 gms
• Chapattis 4
• Oil 1 tbsp
• Cumin seeds 1 tsp
• Garlic, chopped 1 tbsp
• Ginger, finely chopped ½ tbsp
• Medium onion, finely chopped 1
• Salt to taste
• Turmeric powder ¼ tsp
• Red chilli powder 1 tsp
• Coriander powder 1 tsp
• Lemon juice 1 tbsp

How to Make Palak Butter Chicken Wraps (Stepwise Photos)

Method

1. Heat oil in a non-stick pan, add cumin seeds and sauté till fragrant. Add garlic and ginger and sauté till garlic turns golden. Add onion and sauté till translucent.
2. Add chicken, mix and cook for a minute. Add salt, turmeric powder, chilli powder and coriander powder, mix and cook till chicken is fully done.
3. Add spinach puree, mix and cook for a minute. Add butter and mix. Switch off the heat.
4. Heat a non-stick tawa.
5. Add lemon juice to chicken and mix well.
6. Heat the chapattis on the hot tawa for 30 seconds on each side and transfer on the worktop.
7. Put some cooked chicken mixture in the center of each chapatti and roll it to make a wrap.
8. Take a colourful tissue paper, fold its opposite edges, place the wrap in the center and cover it with the paper around.
9. Arrange the wraps in serving platter and serve immediately.

Additional Tips and Tricks

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Chef Amrita Raichand

MUMMY KA MAGIC hosted by Amrita Raichand

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps