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Butter Chicken & Onion Bhaji Crunch Wrap

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Directions

  • Thoroughly mix the chicken breasts with the lemon juice, salt, chilli powder, turmeric and ginger garlic paste. Cover and set aside for at least an hour before skewering and grilling on all sides under a hot grill. Set aside.
  • During the grilling begin the sauce - heat the oil over a medium heat and fry the cardamom, bay and cinnamon together until they begin to colour. Add the onion and continue cooking on a medium heat, stirring frequently, until they soften and turn golden brown.
  • Add the ginger & garlic paste and cook out for around 15 seconds until fragrant, then add the dry spices and continue cooking out for another 15 seconds.
  • Add the tomato puree and cook for another minute or so before adding the passata. Allow to thicken for another five minutes (watch out - it spits!) before stirring in the cream, sugar and butter. Add a squeeze of lemon if you think it needs it.
  • Add the chicken pieces to the sauce and stir in along with the coriander. Set aside.
  • Heat a large sturdy saucepan with oil. Mix the flours, spices and chillis with the onions until they are covered in a smooth batter - not too thick but sticky enough to clump together.
  • Take a decent sized spoon of the onion mix and place it in the hot oil. Repeat three or four times and cook in batches until dark brown and crispy all over.
  • Get a large lined baking dish with deep sides and overlap rotis/chapatis, making sure they overhang the sides as they have to fold over the top.
  • Chuck the crispy onion bhajis on the base and spoon over the chicken curry. Top with poppadoms and fold over the naans. Fold over the breads to enclose all the curry goodness, top with baking paper and press down with a heavy dish.
  • Bake for around 30 mins in a 180°C oven until crispy and browned. Serve with mango chutney.