Directions
- 1Prepare the marinade by combining yogurt, garlic, ginger paste, lemon juice, salt, and half of the spice mix.
- 2Marinate the chicken breast for at least a couple of hours or overnight.
- 3Prepare the masala sauce by cooking onions until translucent, adding garlic, ginger, tomato paste, the other half of the spice mix, tomatoes, water, and cilantro, simmering for 15 minutes, and then blending until smooth.
- 4Add Greek yogurt, butter, cilantro, and salt to the blended sauce, and simmer.
- 5Grill or broil the marinated chicken until charred, then dice it.
- 6Add the diced chicken to the sauce and simmer for 15-20 minutes.
- 7Mix in the cooked basmati rice to the chicken and sauce mixture.
- 8Assemble the burritos by placing the mixture in the tortillas and rolling them up.
- 9Store the burritos frozen.
Ingredients
- 240 g yogurt
- 2 tablespoons minced garlic
- 2 tablespoons ginger paste
- 2 juice of lemons
- 2 tablespoons salt
- 0.5 spice mix
- 3 tablespoons smoked paprika
- 2 tablespoons cumin
- 1 tablespoon garam masala
- 1 tablespoon coriander
- 1 teaspoon turmeric
- 1 teaspoon cayenne
- 48 oz chicken breast
- 50 g butter
- 2 onions
- 2 tablespoons minced garlic
- 2 tablespoons ginger paste
- 4 tablespoons tomato paste
- 0.5 spice mix
- 14.5 oz canned tomatoes
- 150 ml water
- 1 handful cilantro/stems
- 200 g Greek yogurt
- 15 g butter
- 1 handful cilantro
- 200 g basmati rice
- 350 g chicken bone broth
- 11 burrito tortillas
Equipment
blendergrill or broilerlarge potbowl
Related recipes
Potato and Lentil Soup
Indian · Soup35m
Masala Bati
Indian · Soup
Homemade Cream of Chicken Soup Substitute
Indian · Soup10m
Qatari Mashkhool (المشخول القطري)
Indian · Soup
Aloo Palak Curry
Indian · Soup
Mixed Daal
Indian · Soup
Easy chicken curry
Indian · Soup
Butter Chicken
Indian · Soup
Sri Lankan Thosai and Jaffna Mutton Curry
Indian · Soup
BUTTER CHICKEN MAC N’ CHEESE
Indian · Soup
Butter chicken Kabsa
Indian · Soup
Instant Pot Keema Biryani
Indian · Soup