Chicken Tikka Masala Wraps: 28 Days of Super Bowl Recipes
Recipe type: entree
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
Savory chicken tikka gets a bath in masala sauce in these delightful wraps.
  • Chicken Tikka
  • 2-2½ pounds boneless chicken, trimmed and skin removed
  • 2 cloves crushed garlic
  • 1 tablespoon fresh ginger (About an inch or so of ginger, grated with a microplane or minced will due)
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons ground coriander
  • 2 teaspoons cumin
  • 2 teaspoons garam masala
  • 6-8 ounces of plain yogurt
  • Masala
  • 2 tablespoons butter
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger (About an inch or so of ginger, grated with a microplane or minced will due)
  • 26-28 ounces diced or crushed tomatoes
  • 1 teaspoon or so of kosher salt
  • 2 tablespoons garam masala
  • 1½ cups heavy cream
  • cilantro, small bunch of leaves, finely chopped
  • ¼-1/2 teaspoon cayenne pepper (optional)
  • 2 packages lavish, naan, pita or combination of whatever flat bread you like
  1. In a large bowl, combine the ingredients for the tikka marinade; crushed garlic, grated ginger, lemon juice, ground coriander, cumin, garam masala and yogurt together.
  2. Make a few shallow cuts in the chicken to let the marinade get down in the meat and cover completely in the marinade.
  3. Cover and refridgerate for at least 2-3 hours, but preferably overnight.
  4. When ready to make the wraps, melt the butter in a large skillet over medium heat. Saute the onions until translucent and add the garlic. Let the garlic cook for a few minutes and then add the crushed tomatoes.
  5. Turn on the broiler in the oven.
  6. Once the tomatoes have cooked down a bit, stir in the salt and the garam masala.
  7. While the malasa sauce is cooking down, remove the chicken from the marinade and broil for 5-7 minutes on each side, depending on the thickness of the meat. You want a nice char on the chicken and the juices to run clear from the meat when cut. Set aside.
  8. When the sauce has thicken a bit (should take about 5-10 minutes), stir in the heavy cream and cook down again another 10 minutes or until the sauce starts to thicken. If you are adding cayenne, toss it in now. (Don't over do it though, as the cayenne will open up as the sauce simmers and will get hotter after a few minutes.)
  9. Chop the chicken into small pieces and add to the masala sauce. Cook until thickened.
  10. Add a small handle of chopped cilantro.
  11. Remove from heat.
  12. Cut lavish pieces in half.
  13. Evenly spoon a small amount of the chicken tikka masala across one end of the lavish and wrap. Keep the wraps warm in a 200º oven until ready to serve.
  14. OR!
  15. Serve in a bowl with cut up pieces of naan or pita for people to make their own mini-wraps.
Prep time does not include marinade resting time of 4-24 hours.
Recipe by sarah sprague at