Butter Chicken Lettuce Wraps

Butter Chicken Lettuce Wraps

Crisp lettuce cups filled with saucy, spiced butter chicken for a quick weeknight dinner.

Total 40 min Makes 4 servings Calories 365/serving

Dietary

Keto, Wheat free, Nut free, Halal

Allergens

Dairy

Boneless chicken thighs simmer in a rich, buttery tomato sauce spiced with garam masala and ginger, then get piled into cool, crunchy lettuce cups. It's a shortcut take on the Indian restaurant favorite, ready in well under an hour and perfect for a light dinner or casual appetizer spread.

Ingredients

  • 1 1/2 pounds boneless skinless chicken thighs, cut into bite-size pieces
  • 1 tablespoon vegetable oil
  • 3 tablespoons butter
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 teaspoons garam masala
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon cayenne pepper
  • 1 cup tomato sauce
  • 1/2 cup heavy cream
  • 1 teaspoon salt
  • 1 head butter lettuce, leaves separated
  • 2 tablespoons fresh cilantro, chopped
  • 1/4 cup red onion, finely diced

Method

  1. Pat the chicken pieces dry and season lightly with salt.

  2. Heat the vegetable oil in a 9-inch skillet over medium-high heat. Add the chicken in a single layer and cook until browned on all sides, about 6 minutes.

  3. Transfer the chicken to a plate and reduce the heat to medium. Add the butter to the skillet and let it melt.

  4. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 4 minutes.

  5. Stir in the garlic and ginger and cook until fragrant, about 1 minute.

  6. Add the garam masala, cumin, turmeric, and cayenne pepper and stir constantly for 30 seconds to toast the spices.

  7. Pour in the tomato sauce and stir to combine, scraping up any browned bits from the bottom of the skillet.

  8. Return the chicken and its juices to the skillet. Reduce heat to low, cover, and simmer until the chicken is cooked through, about 10 minutes.

  9. Stir in the heavy cream and salt. Simmer uncovered until the sauce thickens slightly, about 5 minutes.

  10. Taste and adjust salt as needed. Remove the skillet from the heat.

  11. Arrange the butter lettuce leaves on a serving platter and spoon the butter chicken into each leaf.

  12. Top each wrap with chopped cilantro and diced red onion before serving.

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    Butter Chicken Lettuce Wraps

    Boneless chicken thighs simmer in a rich, buttery tomato sauce spiced with garam masala and ginger, then get piled into cool, crunchy lettuce cups. It's a shortcut take on the Indian restaurant favorite, ready in well under an hour and perfect for a light dinner or casual appetizer spread.

    40 min 4 servings 365 cal

    Ingredients

    • 1 1/2 pounds boneless skinless chicken thighs, cut into bite-size pieces
    • 1 tablespoon vegetable oil
    • 3 tablespoons butter
    • 1 small yellow onion, finely diced
    • 3 cloves garlic, minced
    • 1 tablespoon fresh ginger, grated
    • 2 teaspoons garam masala
    • 1 teaspoon ground cumin
    • 1/2 teaspoon ground turmeric
    • 1/2 teaspoon cayenne pepper
    • 1 cup tomato sauce
    • 1/2 cup heavy cream
    • 1 teaspoon salt
    • 1 head butter lettuce, leaves separated
    • 2 tablespoons fresh cilantro, chopped
    • 1/4 cup red onion, finely diced

    Method

    1. 1

      Pat the chicken pieces dry and season lightly with salt.

    2. 2

      Heat the vegetable oil in a 9-inch skillet over medium-high heat. Add the chicken in a single layer and cook until browned on all sides, about 6 minutes.

    3. 3

      Transfer the chicken to a plate and reduce the heat to medium. Add the butter to the skillet and let it melt.

    4. 4

      Add the diced onion and cook, stirring occasionally, until softened and translucent, about 4 minutes.

    5. 5

      Stir in the garlic and ginger and cook until fragrant, about 1 minute.

    6. 6

      Add the garam masala, cumin, turmeric, and cayenne pepper and stir constantly for 30 seconds to toast the spices.

    7. 7

      Pour in the tomato sauce and stir to combine, scraping up any browned bits from the bottom of the skillet.

    8. 8

      Return the chicken and its juices to the skillet. Reduce heat to low, cover, and simmer until the chicken is cooked through, about 10 minutes.

    9. 9

      Stir in the heavy cream and salt. Simmer uncovered until the sauce thickens slightly, about 5 minutes.

    10. 10

      Taste and adjust salt as needed. Remove the skillet from the heat.

    11. 11

      Arrange the butter lettuce leaves on a serving platter and spoon the butter chicken into each leaf.

    12. 12

      Top each wrap with chopped cilantro and diced red onion before serving.