Chicken Tikka Masala Burritos
Directions
- 1Prepare the marinade by combining yogurt, minced garlic, ginger paste, lemon juice, salt, and half of the spice mix.
- 2Marinate the chicken breast (48 oz) in the prepared marinade for at least an hour or overnight.
- 3Prepare the masala sauce by cooking onions until translucent, then adding minced garlic, ginger paste, tomato paste, the other half of the spice mix, canned tomatoes, water, and cilantro. Simmer for 15 minutes, then blend until smooth.
- 4Add low-fat Greek yogurt, butter, cilantro, and salt to the sauce and mix well.
- 5Grill the marinated chicken until charred (about 10 minutes), or bake/broil. Dice the chicken.
- 6Add the diced chicken to the masala sauce and simmer for 15-20 minutes.
- 7Mix in cooked basmati rice into the chicken and sauce mixture.
- 8Divide the mixture into 11 equal portions and place each portion into a burrito tortilla. Roll the burritos and store them frozen.
Ingredients
- 240 g yogurt
- 2 tbsp minced garlic
- 2 tbsp ginger paste
- 2 juice of lemons
- 2 tbsp salt
- 0.5 spice mix
- 3 tbsp smoked paprika
- 2 tbsp cumin
- 1 tbsp garam masala
- 1 tbsp coriander
- 1 tsp turmeric
- 1 tsp cayenne
- 48 oz chicken breast
- 50 g butter
- 2 onions
- 2 tbsp minced garlic
- 2 tbsp ginger paste
- 4 tbsp tomato paste
- 0.5 spice mix
- 14.5 oz canned tomatoes
- 150 ml water
- 1 handful of cilantro/stems
- 200 g low fat Greek yogurt
- 15 g butter
- 1 handful of cilantro
- 200 g basmati rice
- 350 g chicken bone broth
- 11 burrito tortillas
- 600 g low fat greek yogurt
- 1 juice of lemon
- 80 ml milk
- 15 g honey
- 1 handful of chives/cilantro
Equipment
blendergrill or broilerlarge potbowl
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