Directions
- 1Prepare the marinade by combining yogurt, minced garlic, ginger paste, lemon juice, salt, and half of the spice mix. Marinate the chicken for at least a couple of hours.
- 2Prepare the masala sauce by sautéing onions until translucent, then adding minced garlic, ginger paste, the other half of the spice mix, tomato paste, canned tomatoes, water, and cilantro. Blend until smooth.
- 3Add the blended sauce back to the pot, stir in Greek yogurt, cilantro, butter, and salt to taste.
- 4Grill or broil the marinated chicken until charred, about 10 minutes. Dice the chicken.
- 5Add the diced chicken to the masala sauce and simmer for 15-20 minutes.
- 6Mix cooked basmati rice into the chicken and sauce mixture.
- 7Assemble the burritos by placing portions of the chicken and rice mixture onto tortillas and wrapping them.
- 8Store the burritos frozen.
Ingredients
- 240 g yogurt
- 2 tablespoons minced garlic
- 2 tablespoons ginger paste
- 2 of 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
- 2 tablespoons minced garlic
- 2 tablespoons ginger paste
- 4 tablespoons tomato paste
- 14.5 oz canned tomatoes
- 150 ml water
- 1 handful cilantro
- 200 g low fat Greek yogurt
- 15 g butter
- 1 handful cilantro, chopped
- 200 g basmati rice
- 350 g chicken bone broth
- 11 burrito tortillas
Equipment
blendergrill or broilerlarge potmixing bowl
Related recipes
Sheet Pan Beef Kefta Wraps
Indian · Drink
Easy Chicken Tikka Masala
Indian · Drink
Chai
Indian · Drink
80/20 Hainanese Chicken and Rice (One Pot version)
Indian · Drink35m
Super Easy Hyderabadi Chicken
Indian · Drink45m
Coconut Shrimp Curry
Indian · Drink
Kali Mirch Paneer
Indian · Drink10m
Greek Chicken Bowl
Indian · Drink
Easy Dal
Indian · Drink20m
Vendakkai Peanut Fry
Indian · Drink12m
Optimized Turmeric and Ginger Shots
Indian · Drink
Coconut Chickpeas
Indian · Drink