Step 1

Butterfly the chicken breast by thinly slicing it into flat, wide pieces. Add the salt, yogurt, kashmiri chili powder, and garam masala, then lightly massage those into the meat. This can be cooked immediately or made in advance to marinate for a few hours or even overnight. Add the marinated chicken to a sheet tray, and slide into the top rack of your oven. Broil until the chicken is lightly charred on the top. Flip and continue broiling until charred in spots on the second side. Remove from the oven and set aside. You don’t have to worry about the chicken being all the way cooked through here because it will simmer in the sauce later and finish cooking through.

Step 2

In a food processor or mortar & pestle, puree the garlic, ginger, shallot, and jalapeño until they form a rough paste. Melt the butter in a saucepan over high heat. Add the aromatic paste to the butter and sauté for a few minutes until fragrant and translucent. Add the dried, ground spices to the pan to bloom them for a minute or so until fragrant.

Step 3

Add the aromatic base of the sauce to a blender. Add in the canned tomatoes and the spoonful of peanut butter. Blend until smooth. Return the blended sauce to the pan and bring to a simmer.

Step 4

Take the charred chicken and dice into bite sized pieces. Add to the sauce and simmer to finish cooking through, stirring occasionally. Once the sauce has reduced to your desired consistency and the chicken pieces are completely cooked through, turn off the heat. Taste and adjust with salt or additional spices as needed.

Step 5

If desired, whisk in a few spoonfuls of heavy cream (or yogurt) to enrich the sauce. Garnish with a final sprinkling of garam masala and fenugreek. To assemble the snack wraps, add a portion of the butter chicken to a flatbread and top with red onion and cilantro. Roll up and enjoy. Portion and freeze any leftovers for easy reheating.