Butter Chicken Layer

Butter Chicken Layer

Serves: 10


  • 800g chicken breast, finely chopped
  • 125g Lakeland Dairies Butter
  • 350g onion, grated
  • 50g fresh ginger, grated
  • 4 garlic cloves, ground into paste
  • 1 tsp each of paprika & cumin
  • 3 tsp garam masala
  • 200g tomato purée
  • 4 red chillies, finely chopped
  • 400ml Millac Gold Double
  • Cracked black pepper and salt to season
  • 7 tortilla wraps (10 inches)
  • 2 tomatoes, sliced
  • 50g mozzarella, grated
  • Chicken Marinade:
  • 3 tbsp lime juice
  • 3 garlic cloves, ground into paste
  • 3 tsp garam masala
  • 1 tsp salt


Put the chicken and marinade ingredients into a bowl and stir. Cover and place in the fridge for 2 hours.

Preheat the oven to 200°C.

Remove from the fridge and spread the chicken out on a hot pre-heated roasting tray. Cook for 8-10 minutes in the oven or under the grill. Once cooked put aside.

Place the butter in a thick bottomed pan over a low heat, add the onions and cook until tender (4-5 minutes). Add the ginger and garlic and cook for 2-3 minutes.

Add the paprika, cumin and garam masala, followed by the tomato purée and chillies.

Reduce the heat and pour in the Millac Gold Double, simmer for 2-3 minutes.

Place the cooked chicken into the sauce and correct the seasoning with salt and pepper, then remove from the heat.

To build:

Preheat the oven to 180°C.

Take a large sheet of silver foil and lightly grease one side. Place one tortilla in the middle and spoon a thin layer of butter chicken on top, repeating the process 6 times to finish on a plain tortilla.

Bring the foil up around the tortillas and seal the top, then cook in the oven for 35-40 minutes. Place the tomatoes and mozzarella on top (leave open) and return to the oven for 15 minutes at 200°C. Remove the foil, cut into wedges and serve.