Punjab x Lebanon
Butter chicken shawarma
The roll that settles the butter chicken versus shawarma argument by refusing to pick a side.
60 minTime
46 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original616kcalsame
46 gproteinsame
4 gfibresame
60minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Mix half the hung curd with the ginger garlic paste, 1 tsp chilli, garam masala, baharat, 1 tbsp lemon juice and salt. Coat the chicken and marinate 30 minutes.
- 2On medium heat, melt 2 tbsp butter, add the tomato puree and the rest of the chilli. Simmer 10 minutes, then stir in the cream, honey and kasuri methi.
- 3Stir the garlic into the remaining hung curd with a pinch of salt and the rest of the lemon. Toss the onion with sumac and a pinch of salt.
- 4Heat a griddle or heavy pan on high heat with the oil. Cook the thighs 5 to 6 minutes a side until charred and no pink remains inside. Rest 5 minutes, then slice thin.
- 5Toss the slices with 4 tbsp makhani sauce in the warm pan for 1 minute.
- 6Warm the pitas on a dry tawa. Spread garlic dahi, add chicken, sumac onion, cucumber and coriander. Roll tight, brush with the last butter and toast seam down 1 minute.
Serve it like this
Halve the wrap on a sharp diagonal and stand the halves cut side up. Swoosh makhani across the plate, dot garlic dahi beside it and scatter sumac onions.
