Directions
- 1Prepare the marinade: combine yogurt, garlic, ginger paste, lemon juice, salt, and half of the spice mix.
- 2Marinate the chicken breast for at least a couple of hours.
- 3Prepare the masala sauce: sauté onions until translucent, add minced garlic, ginger paste, the other half of spice mix, and simmer for 1 minute.
- 4Add canned tomatoes, water, and cilantro to the sauce and simmer for 10-15 minutes.
- 5Blend the sauce until completely smooth.
- 6Add the blended sauce back to the pot, stir in Greek yogurt, cilantro, butter, and salt to taste.
- 7Grill or broil the marinated chicken until charred (about 10 minutes).
- 8Dice the cooked chicken and add it to the sauce; simmer for 15-20 minutes.
- 9Mix in cooked basmati rice (cooked in bone broth for extra protein and flavor).
- 10Divide the mixture into 11 equal portions and place in burrito tortillas.
- 11Store the burritos frozen. Reheating instructions are in the caption.
Ingredients
- 240 g yogurt
- 2 tablespoons minced garlic
- 2 tablespoons ginger paste
- 2 lemons lemon juice
- 2 tablespoons salt
- 3 tablespoons smoked paprika
- 2 tablespoons cumin
- 1 tablespoon garam masala
- 1 tablespoon coriander
- 1 tsp turmeric
- 1 tsp cayenne
- 48 oz chicken breast
- 30 g butter
- 2 onions onions, chopped
- 4 tablespoons tomato paste
- 14.5 oz canned tomatoes
- 150 ml water
- 1 handful cilantro
- 200 g low fat Greek yogurt
- 15 g butter
- 200 g basmati rice
- 350 g chicken bone broth
- 11 burrito tortillas
Equipment
blendergrill or broilerlarge potbowl
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