⏳ Yield & Time

Yield: 2 servings

Preparation Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

🍽 Ingredients

• 1 cup, shredded or chopped Tandoori Chicken (homemade or store-bought, cooked)
• 2 tablespoons Olive oil
• 1 medium, chopped Onion
• 2 cloves, minced Garlic
• 1 inch, grated Ginger
• 1 tablespoon Garam masala
• 1 teaspoon Turmeric
• 1/2 teaspoon Cumin
• 1/2 teaspoon Coriander
• 1/4 teaspoon Cayenne pepper
• 1 (14.5 ounce) can Diced tomatoes (canned)
• 1/2 cup Heavy cream
• to taste Salt and pepper
• 1 cup Plain Greek yogurt
• 1/4 cup, finely chopped Cucumber
• 2 tablespoons, chopped Fresh mint
• 1 tablespoon Lemon juice
• 2 large Flour tortillas
• for garnish Fresh cilantro or chopped nuts (optional)

📖 Instructions

1. First, let's tackle the Chicken Tikka Masala. If you're using homemade tandoori chicken, make sure it's already cooked and shredded or chopped into bite-sized pieces. If using store-bought, ensure it's fully cooked and ready to use. Set aside.
2. In a large skillet over medium heat, add 2 tablespoons of olive oil. Once hot, add 1 chopped onion and sauté until softened and golden brown – like, really golden, you know? About 5-7 minutes.
3. Add 2 minced garlic cloves and 1 inch of grated ginger to the skillet. Sauté for another minute until fragrant. Mmmm, smells good already.
4. Now, it's time for the spices! Stir in 1 tablespoon of garam masala, 1 teaspoon of turmeric, 1/2 teaspoon of cumin, 1/2 teaspoon of coriander, and 1/4 teaspoon of cayenne pepper (or more, if you dare!). Cook for 30 seconds, stirring constantly, until fragrant. Don't let those spices burn!
5. Add 1 (14.5 ounce) can of diced tomatoes, 1/2 cup of heavy cream, and the shredded/chopped tandoori chicken to the skillet. Stir well to combine everything. Let it simmer for about 10 minutes. This is where the magic happens— the flavors meld together beautifully.
6. Taste and adjust the seasoning. Add salt and pepper to your preference. Remember, taste as you go; it's your creation!
7. While the chicken tikka masala simmers, let's make the raita. In a food processor (or by hand, if you're feeling strong!), combine 1 cup of plain Greek yogurt, 1/4 cup of finely chopped cucumber, 2 tablespoons of chopped fresh mint, 1 tablespoon of lemon juice, and a pinch of salt. Blend until smooth and creamy. If doing it by hand, just chop everything finely and mix well.
8. Once the chicken tikka masala is ready, taste it again (yes, again!) and adjust seasonings as needed. This time it is for real!
9. To assemble the wraps, spread a layer of the Chicken Tikka Masala on each tortilla. If you're using large tortillas, you may only need about 1/4 cup per wrap. I always go a bit heavy, I love the chicken!
10. Top with a dollop of the raita and any desired garnish – I like some fresh cilantro or a sprinkle of chopped nuts. Fold the tortilla in half, or roll it up tightly. Its your call here!
11. Serve the Chicken Tikka Masala Wraps with Raita immediately. Enjoy your delicious and impressive meal! I hope you love it as much as I do! Tell me how it went in the comments.

📝 Notes

• For a spicier dish, add more cayenne pepper. For a milder dish, use less cayenne pepper or omit it altogether.
• You can use different types of yogurt, but Greek yogurt is recommended for its thickness.
• If you don't have fresh mint, you can use dried mint instead. Use about 1 teaspoon of dried mint for every 2 tablespoons of fresh mint.
• Feel free to add other vegetables such as bell peppers or peas to the chicken tikka masala.
• Serve immediately for the best results!