Step 1: Season the Chicken Thighs

Place the boneless, skinless chicken thighs on a tray. Season both sides generously with kosher salt, black pepper, garlic powder, and Kashmiri chili powder.

Step 2: Cook the Chicken

Heat a cast iron pan over medium heat. Add 1-2 tablespoons of Wagyu beef tallow (or cooking oil) and 2 tablespoons of butter. Once melted, add the seasoned chicken thighs to the pan. Cook for 5-7 minutes per side until a nice crust forms and the chicken is cooked through.

Step 3: Baste and Remove Chicken

During the cooking process, baste the chicken with the melted butter and pan drippings to enhance flavor. Once the chicken has a nice sear on both sides and is cooked through, remove it from the pan and set aside.

Step 4: Sauté Shallots

In a separate hot pan over medium heat, add 4 tablespoons of butter and let it melt. Add the diced shallot and a pinch of salt. Cook until the shallots are softened and translucent.

Step 5: Add Aromatics and Spices

Add 2 tablespoons of minced garlic and 2 tablespoons of grated ginger to the pan. Cook until fragrant, about 1 minute. Then, add the diced tomatoes, 1 cup of cashews, 1 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, 2 tsp Kashmiri chili powder, and 2 tsp garam masala. Stir to combine.

Step 6: Simmer the Sauce Base

Add 1/2 cup of water to deglaze the pan, scraping up any browned bits from the bottom. Bring the mixture to a simmer and let it cook until the tomatoes have softened, about 5-7 minutes.

Step 7: Blend the Sauce

Remove the pan from heat and let the sauce base cool slightly. Carefully transfer the mixture to a blender cup. Blend on high until the sauce is completely smooth and creamy.

Step 8: Strain the Sauce

Place a fine-mesh sieve over a clean pan. Pour the blended sauce through the sieve, pressing the solids with a spatula to extract all the liquid. Discard the remaining solids (or save them to make compound butter).

Step 9: Finish the Sauce

Place the pan with the strained sauce back on medium heat. Add 1 tablespoon of butter and 1/4 cup of heavy cream. Stir until well combined and heated through. Kill the heat and set aside.

Step 10: Slice the Chicken

Slice the cooked chicken thighs against the grain into bite-sized pieces.

Step 11: Assemble the Wraps

Lay out the naan bread. Pile sliced chicken, diced tomatoes, and a slice of mozzarella cheese onto each naan. Use a kitchen torch or broiler to melt the mozzarella cheese until bubbly and slightly browned.

Step 12: Garnish and Serve

Garnish the butter chicken sauce with a swirl of heavy cream and a sprinkle of dried parsley. Sprinkle dried parsley over the assembled wraps. Roll up each naan to form a wrap. Dip the wraps into the creamy butter chicken sauce and enjoy!

• Use boneless, skinless chicken thighs for a more flavorful and forgiving cook compared to chicken breasts.

• Allow the sauce to cool slightly before blending to prevent the blender from exploding due to steam pressure.

• The solids strained from the sauce can be mixed with softened butter to create a flavorful compound butter for future use.

• Substitute chicken breasts for thighs if preferred, but be mindful of overcooking as they can dry out more easily.

• Adjust the amount of Kashmiri chili powder for desired spice level. Use paprika for a milder flavor.

• Serve with rice instead of naan for a gluten-free option (ensure all other ingredients are gluten-free).