Indian Butter Chicken Gyro with Fenugreek

Name: Indian Butter Chicken Gyro with Fenugreek
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1½ lb (680 g) boneless, skinless chicken breasts, cut into 1½-inch (4 cm) chunks; ¼ cup (60 ml) plain yogurt, at room temperature; 1½ tbsp (22 g) ginger-garlic paste; 1 tbsp (6 g) garam masala; ¾ tsp (1½ g) dried fenugreek leaves (kasuri methi), crushed between your fingers; ½ tsp (1 g) Kashmiri red chili powder; ½ tsp (3 g) kosher salt; 3 tbsp (42 g) unsalted butter; 1 tbsp (15 ml) neutral oil (vegetable or canola); ¾ cup (180 ml) tomato puree; ½ cup (120 ml) heavy cream, at room temperature; ½ tsp (3 g) garam masala; ½ tsp (2 g) fenugreek seeds (methi), lightly toasted in a dry skillet; to taste kosher salt; to taste freshly ground black pepper; 4 pieces (320 g) naan bread, warmed; ½ cup (120 ml) Greek yogurt; ½ medium (150 g) English cucumber, finely diced; ¼ cup (6 g) fresh cilantro, roughly chopped; ¼ medium (40 g) red onion, thinly sliced (optional); ½ lime (25 g) fresh lime, cut into wedges

From the MyKitchenBank Kitchen

A creative fusion gyro that layers tender, spiced butter chicken with a creamy tomato-fenugreek sauce, cooling cucumber-yogurt raita, and fresh cilantro inside warm naan. The butter chicken is marinated in a fragrant blend of garam masala, ginger, and garlic before being pan-seared and simmered until silky. Wrapped naan creates an easy-to-eat handheld meal with the warming comfort of Indian flavors.

Prep: 20 min
Cook: 25 min
Wait: 30 min
Total: 1 hr 15 min
Makes: 4 gyros (1 per serving)

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Ingredients

4 servings

For the Butter Chicken
1½ lb (680 g) boneless, skinless chicken breasts, cut into 1½-inch (4 cm) chunks
¼ cup (60 ml) plain yogurt, at room temperature
1½ tbsp (22 g) ginger-garlic paste
1 tbsp (6 g) garam masala
¾ tsp (1.5 g) dried fenugreek leaves (kasuri methi), crushed between your fingers
½ tsp (1 g) Kashmiri red chili powder
½ tsp (3 g) kosher salt
For the Sauce
3 tbsp (42 g) unsalted butter
1 tbsp (15 ml) neutral oil (vegetable or canola)
¾ cup (180 ml) tomato puree
½ cup (120 ml) heavy cream, at room temperature
½ tsp (3 g) garam masala
½ tsp (2 g) fenugreek seeds (methi), lightly toasted in a dry skillet
to taste kosher salt
to taste freshly ground black pepper
For Serving
4 pieces (320 g) naan bread, warmed
½ cup (120 ml) Greek yogurt
½ medium (150 g) English cucumber, finely diced
¼ cup (6 g) fresh cilantro, roughly chopped
¼ medium (40 g) red onion, thinly sliced (optional)
½ lime (25 g) fresh lime, cut into wedges

Equipment (8)

Large mixing bowl
Small mixing bowl
Large (12-inch / 30 cm) heavy-bottomed skillet or Dutch oven
Wooden spoon or silicone spatula
Instant-read thermometer
Cutting board
Sharp knife
Paper towels

Steps

Before you start

Remove chicken from the refrigerator 15 minutes before cooking so it cooks evenly
Warm the naan gently on a dry skillet or over a flame just before assembling so it's pliable
Have all spices measured and ready (mise en place) since the curry cooks quickly once the chicken goes in
If using whole fenugreek seeds, toast them in a dry pan for 30 seconds to release their aroma

1
Marinate the chicken
- In a large mixing bowl, combine the yogurt, ginger-garlic paste, garam masala, kasuri methi, Kashmiri red chili powder, and salt.
- Add the chicken chunks and stir well to coat each piece evenly.
- Cover and let sit at room temperature for 30 minutes.
- This tenderizes the chicken and infuses the spices into the meat.
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Tip: Don't refrigerate the marinade—room temperature allows the spices to penetrate more effectively
2
Sear the chickenOven 375°F / 190°C
- Heat the butter and oil in a large 12-inch skillet over medium-high heat (about 375°F / 190°C on the surface).
- Once the butter is foaming, carefully add the marinated chicken pieces in a single layer.
- Let them sear undisturbed for 2 minutes per side until they develop a light golden-brown crust.
- You may need to work in batches if the pan is crowded; don't overcrowd or the chicken will steam instead of sear.
- Transfer seared chicken to a plate.
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Ready when: Chicken has a light golden-brown crust on both sides but is not cooked through
Tip: Searing creates flavor and texture; don't flip repeatedly or the crust won't form
3
Toast fenugreek seeds
- While the chicken is cooking, toast the fenugreek seeds in a small dry skillet over medium heat for 30 seconds, swirling occasionally, until fragrant.
- Transfer to a small bowl and set aside.
- This step removes raw bitterness and brings out the seeds' subtle sweetness.
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Ready when: Seeds are fragrant and slightly darkened
Tip: Toast the seeds just before using to preserve their aroma; don't let them burn or they'll taste bitter
4
Build the sauce
- Add the tomato puree to the same skillet (without rinsing it) over medium heat.
- Stir well to incorporate the browned bits stuck to the bottom of the pan (fond), which add depth and richness.
- Simmer the tomato puree for 2 minutes, stirring occasionally, until slightly thickened and fragrant.
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Ready when: Tomato puree is slightly darker and more concentrated, with a rich aroma
Tip: Scraping the fond off the bottom of the pan adds savory depth to the sauce—don't skip this step
5
Add cream and spices
- Reduce heat to medium-low.
- Pour in the heavy cream slowly while stirring, making sure it blends smoothly with the tomato.
- Sprinkle in the garam masala and toasted fenugreek seeds.
- Stir gently and continuously for 1 minute until the mixture is uniform and no streaks of tomato are visible.
- Season with salt and black pepper to taste.
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Ready when: Sauce is smooth, creamy, and a uniform pale-orange color; no streaks or curdling visible
Tip: Use medium-low heat when adding cream to prevent curdling. Stir constantly to combine evenly.
6
Simmer chicken in sauceOven 165°F / 75°C
- Return the seared chicken and any accumulated juices to the skillet.
- Stir gently to coat each piece in the creamy tomato-fenugreek sauce.
- Reduce heat to low and simmer uncovered for 12–14 minutes, stirring occasionally, until the chicken is cooked through (internal temperature 165°F / 74°C) and the sauce clings to the meat.
- The sauce will become slightly thicker and the flavors will meld.
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Ready when: Chicken is opaque throughout with no pink in the center (165°F / 74°C on an instant-read thermometer); sauce is velvety and reduced
Tip: Stir occasionally to prevent sticking and ensure even cooking, but don't break up the chicken chunks
7
Make raita
- While the chicken simmers, prepare the raita.
- In a small mixing bowl, combine the Greek yogurt, diced cucumber, and a pinch of salt.
- Stir until well combined.
- The raita serves as a cool, tangy contrast to the warm, spiced chicken.
- Set aside until assembly.
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Tip: Make raita just before serving so the cucumber stays crisp and doesn't release excess water
8
Warm naan
- Gently warm the naan bread on a dry skillet over medium heat for about 30 seconds per side, just until warm and pliable.
- Alternatively, hold each piece over a gas flame with tongs for 5 seconds per side.
- Stack the warm naan on a plate and cover loosely with foil to keep warm until assembly.
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Ready when: Naan is warm and slightly flexible, with light char marks
Tip: Warming naan just before serving keeps it soft and easy to wrap without cracking
9
Assemble gyros
- Lay a warm naan flat on a cutting board or plate.
- Spread 2 tablespoons of raita down the center.
- Top with 3–4 tablespoons of the butter chicken with sauce, then scatter some fresh cilantro, a few slices of red onion (if using), and a squeeze of fresh lime juice over the filling.
- Fold the naan in half over the filling or wrap the edges around it to create a handheld pocket.
- Repeat with the remaining naan and fillings.
- Serve immediately with extra lime wedges on the side.
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Tip: Don't overfill the naan or it will be hard to eat; you want a balanced bite with sauce, meat, and raita

Good to know

Tips

Fenugreek (methi) has a distinctive maple-like sweetness with subtle bitterness. Toasting the seeds mellows the bitterness and brings out the sweetness—don't skip this step.
For a lighter version, substitute some of the heavy cream with Greek yogurt added at the very end (off heat) to avoid curdling.
The fusion works because both butter chicken and gyros feature warm, saucy fillings wrapped in bread. The fenugreek adds an unexpected aromatic bridge between the cuisines.
Make the raita just before serving to keep the cucumber from releasing water and soaking the naan. If you need to make it ahead, drain any excess liquid before assembling.

Make ahead

The butter chicken sauce (without naan) can be made up to 1 day ahead and stored in an airtight container in the refrigerator. Reheat gently over low heat on the stovetop, stirring occasionally, until warmed through (about 5 minutes). The raita can be made up to 4 hours ahead and stored covered in the refrigerator, though freshly made raita has better texture.

Storage & reheating

Butter chicken keeps in an airtight container in the refrigerator for up to 3 days. To reheat, transfer to a skillet over low heat and stir gently until warmed through (5–7 minutes), adding a splash of water or cream if the sauce seems too thick. The dish does not freeze well because the cream-based sauce separates upon thawing. Naan, if made fresh, should be used the same day; store-bought naan stays fresh in an airtight bag for 2–3 days at room temperature or 1 week in the refrigerator.

Substitutions

dried fenugreek leaves (kasuri methi) → ½ tsp ground coriander or ½ tsp dried oregano. This provides earthiness without the signature fenugreek flavor, so the dish will taste less distinctly fusion. Avoid if you want authentic fenugreek notes.
tomato puree → ¾ cup tomato sauce (canned) or 1 can (6 oz / 170 ml) tomato paste diluted with 2 tbsp water. Tomato sauce is slightly thinner; use the same volume. Tomato paste is more concentrated, so dilute it. Both will work, but fresh tomato puree creates the smoothest sauce.
heavy cream → ½ cup cashew cream (raw cashews soaked and blended with water) or coconut milk. Cashew cream creates a similar richness and subtle sweetness. Coconut milk will add slight coconut flavor; use full-fat for best results.
naan bread → Warm pita, roti, or flatbread. Pita creates a more traditional gyro structure. Roti is thinner and will require less sauce to avoid sogginess. Flatbread is a neutral option.