Step-by-Step Instructions

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

7. 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.

8. 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).

9. 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.

10. 10.Slice the Chicken

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

11. 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.

12. 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!