Chicken Tikka Masala Wrap with Raita and Lettuce

Quick Recipe Version (TL;DR)

• Yield: 4 wraps
• Prep Time: 25 minutes (plus 30 minutes marinating)
• Cook Time: 25 minutes
• Total Time: 1 hour 20 minutes

Quick Ingredients

• 1 1/2 lb (680 g) boneless skinless chicken thighs, cut into 1-inch pieces
• Marinade: 1/2 cup plain yogurt, 2 tbsp lemon juice, 3 cloves garlic (grated), 2 tsp grated ginger, 2 tsp garam masala, 2 tsp sweet paprika, 1 tsp ground cumin, 1/2 tsp ground turmeric, 1 tsp fine salt, 1 tbsp neutral oil
• Sauce: 2 tbsp ghee or unsalted butter, 1 medium onion (finely chopped), 3 cloves garlic (minced), 1 tbsp minced ginger, 1 1/4 cups (300 g) tomato puree/passata, 1 tsp garam masala, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp Kashmiri chili or cayenne, 1 tsp sugar, 1/2 cup water, 3/4 cup heavy cream, 3/4 tsp salt
• Raita: 3/4 cup Greek yogurt, 1/2 cup grated cucumber (squeezed dry), 2 tbsp chopped fresh mint, 1 tbsp lemon juice, 1/4 tsp ground cumin, 1/4 tsp salt
• Assembly: 4 naan or 10-inch flour tortillas, 2 cups shredded romaine or iceberg, optional 1/2 small red onion (thinly sliced), cilantro for garnish

Do This

• 1) Marinate chicken 30 minutes (yogurt, lemon, garlic, ginger, spices, salt, oil).
• 2) Sear chicken in 1 tbsp oil over medium-high, 6–8 minutes, to 165°F/74°C; set aside.
• 3) Sauce: sauté onion in ghee 5 minutes; add garlic/ginger 1 minute.
• 4) Stir in tomato puree, spices, sugar, water; simmer 5 minutes. Add cream 2 minutes.
• 5) Return chicken to sauce; simmer 2–3 minutes to coat and thicken. Salt to taste.
• 6) Raita: mix yogurt, cucumber, mint, lemon, cumin, salt.
• 7) Warm naan/tortillas, add lettuce, chicken tikka masala, raita, and optional onion; roll.

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Why You’ll Love This Recipe

• All the cozy flavors of chicken tikka masala, reimagined as a handheld wrap.
• Creamy, spiced tomato sauce balanced by crisp lettuce and cooling mint raita.
• Weeknight-friendly: marinade while you chop, then cook in one pan.
• Flexible: use naan or tortillas and adjust spice to your taste.

Grocery List

• Produce: 1 onion, 1 lemon, garlic, fresh ginger, cucumber, fresh mint, romaine or iceberg lettuce, cilantro, optional red onion
• Dairy: plain yogurt, Greek yogurt, heavy cream, ghee or unsalted butter
• Pantry: boneless skinless chicken thighs, tomato puree/passata, sweet paprika, garam masala, ground cumin, ground coriander, ground turmeric, Kashmiri chili or cayenne, sugar, neutral oil, fine salt, naan or large flour tortillas

Full Ingredients

Chicken Tikka Marinade

• 1 1/2 lb (680 g) boneless skinless chicken thighs, cut into 1-inch pieces
• 1/2 cup plain whole-milk yogurt
• 2 tbsp freshly squeezed lemon juice
• 3 cloves garlic, finely grated
• 2 tsp finely grated fresh ginger
• 2 tsp garam masala
• 2 tsp sweet paprika
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• 1 tsp fine sea salt
• 1 tbsp neutral oil (canola or avocado)

Tikka Masala Sauce

• 2 tbsp ghee or unsalted butter
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp minced fresh ginger
• 1 1/4 cups (300 g) tomato puree (passata)
• 1 tsp garam masala
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp Kashmiri chili powder or a pinch of cayenne (to taste)
• 1 tsp granulated sugar
• 1/2 cup water
• 3/4 cup heavy cream
• 3/4 tsp fine sea salt, plus more to taste
• 2 tbsp chopped cilantro (optional garnish)

Raita

• 3/4 cup Greek yogurt
• 1/2 cup grated cucumber, squeezed dry
• 2 tbsp finely chopped fresh mint (or cilantro)
• 1 tbsp freshly squeezed lemon juice
• 1/4 tsp ground cumin
• 1/4 tsp fine sea salt

For the Wraps

• 4 naan or 4 large (10-inch) flour tortillas
• 2 cups shredded romaine or iceberg lettuce
• 1/2 small red onion, thinly sliced (optional)
• Extra cilantro leaves for garnish (optional)

Step-by-Step Instructions

Step 1: Marinate the chicken

In a medium bowl, whisk yogurt, lemon juice, garlic, ginger, garam masala, paprika, cumin, turmeric, salt, and oil. Add chicken pieces and toss to coat well. Cover and refrigerate for at least 30 minutes (up to 12 hours). The yogurt tenderizes while the spices infuse flavor.

Step 2: Sear the chicken

Heat 1 tbsp neutral oil in a large skillet over medium-high heat until shimmering. Add the marinated chicken in a single layer (work in 2 batches if needed) and cook, turning occasionally, until nicely browned and cooked through, 6–8 minutes total. The chicken is done when the thickest piece reaches 165°F/74°C. Transfer to a plate and tent loosely with foil.

Step 3: Build the sauce base

Reduce heat to medium. Add ghee to the same skillet. Sauté onion until soft and lightly golden, about 5 minutes, scraping up browned bits. Stir in garlic and ginger; cook 1 minute until fragrant.

Step 4: Simmer the tomato and spices

Stir in tomato puree, garam masala, cumin, coriander, chili powder, sugar, and water. Simmer uncovered for 5 minutes, stirring occasionally, until slightly thickened and the raw tomato smell mellows.

Step 5: Finish creamy tikka masala

Reduce heat to low and stir in heavy cream. Simmer gently 2 minutes. Return the chicken and any juices to the pan, tossing to coat. Simmer 2–3 more minutes until glossy and thick enough to cling to the meat. Taste and adjust salt or heat. Stir in chopped cilantro if using.

Step 6: Mix the cooling raita

In a small bowl, combine Greek yogurt, grated and squeezed cucumber, mint, lemon juice, cumin, and salt. Keep chilled until serving. Squeezing out the cucumber prevents a watery sauce.

Step 7: Warm breads and assemble

Warm naan or tortillas in a dry skillet over medium heat or directly over a low gas flame for light char, 20–30 seconds per side. Lay down shredded lettuce, then spoon on a generous line of chicken tikka masala. Add a ribbon of raita and a few red onion slices, if using. Sprinkle with cilantro. Roll tightly like a burrito, tucking in the sides. Slice in half and serve immediately.

Pro Tips

• For deeper flavor, marinate overnight (12 hours max) and let chicken sit at room temperature for 15 minutes before cooking.
• Don’t crowd the pan; sear in batches to get caramelization instead of steaming.
• Passata or smooth tomato puree gives a silky sauce; crushed tomatoes will be chunkier and may need a longer simmer.
• To keep wraps from getting soggy, add lettuce first to act as a barrier, then saucy chicken, then raita.
• Mild heat: use sweet paprika only. Medium: add Kashmiri chili. Hot: add a pinch of cayenne at the end.

Variations

• Dairy-free: use coconut yogurt in the marinade and full-fat coconut milk (3/4 cup) instead of cream.
• Grilled tikka: thread marinated chicken onto skewers and grill over medium-high (425°F/220°C grill temp) 8–10 minutes, then toss in the sauce.
• Vegetarian: swap chicken for 14 oz firm tofu (pressed and cubed) or 12 oz paneer; sear until golden, then proceed with the sauce.

Storage & Make-Ahead

Marinate chicken up to 12 hours. The cooked chicken tikka masala keeps refrigerated for 4 days in an airtight container; reheat gently over low heat, adding a splash of water or cream to loosen the sauce. Raita keeps 2–3 days (stir before using). Warm breads just before serving. For meal prep, store components separately and assemble wraps right before eating. The sauce (without cream) freezes well up to 2 months; add cream after reheating.

Nutrition (per serving)

Approximate for 1 wrap with a 10-inch flour tortilla: 800–880 calories; 36–40 g protein; 58–66 g carbohydrates; 38–46 g fat; 6–8 g fiber; 1200–1500 mg sodium. Values vary with bread choice, dairy, and seasoning.