1Combine 3 tablespoons smoked paprika, 2 tablespoons cumin, 1 tablespoon garam masala, 1 tablespoon coriander, 1 tsp turmeric, and 1 tsp cayenne for the spice mix. Use half of this spice mix for the marinade and half for the sauce.
2Combine 3 tablespoons smoked paprika, 2 tablespoons cumin, 1 tablespoon garam masala, 1 tablespoon coriander, 1 tsp turmeric, and 1 tsp cayenne for the spice mix. Use half of this spice mix for the marinade and half for the sauce.
3Combine 3 tablespoons smoked paprika, 2 tablespoons cumin, 1 tablespoon garam masala, 1 tablespoon coriander, 1 tsp turmeric, and 1 tsp cayenne for the spice mix. Use half of this spice mix for the marinade and half for the sauce.
4For the chicken marinade, combine 48oz chicken breast, 240g yogurt, 2 tablespoons minced garlic, 2 tablespoons ginger paste, juice of 2 lemons, 2 tablespoons salt, and half of the prepared spice mix.
5For the chicken marinade, combine 48oz chicken breast, 240g yogurt, 2 tablespoons minced garlic, 2 tablespoons ginger paste, juice of 2 lemons, 2 tablespoons salt, and half of the prepared spice mix.
6For the chicken marinade, combine 48oz chicken breast, 240g yogurt, 2 tablespoons minced garlic, 2 tablespoons ginger paste, juice of 2 lemons, 2 tablespoons salt, and half of the prepared spice mix.
7For the masala sauce, melt 30g butter in a pan.
8For the masala sauce, melt 30g butter in a pan.
9For the masala sauce, melt 30g butter in a pan.
10Add 2 chopped onions to the pan and cook over high heat until translucent or beginning to brown.
11Add 2 chopped onions to the pan and cook over high heat until translucent or beginning to brown.
12Add 2 chopped onions to the pan and cook over high heat until translucent or beginning to brown.
13Add 2 tablespoons minced garlic and 2 tablespoons ginger paste to the onions and sauté for 3-4 minutes.
14Add 2 tablespoons minced garlic and 2 tablespoons ginger paste to the onions and sauté for 3-4 minutes.
15Add 2 tablespoons minced garlic and 2 tablespoons ginger paste to the onions and sauté for 3-4 minutes.
16Stir in 4 tablespoons tomato paste and the remaining half of the spice mix, then simmer for 1 minute.
17Stir in 4 tablespoons tomato paste and the remaining half of the spice mix, then simmer for 1 minute.
18Stir in 4 tablespoons tomato paste and the remaining half of the spice mix, then simmer for 1 minute.
19Add a 14.5oz can of tomatoes, 150ml water, and a handful of chopped cilantro/stems.
20Add a 14.5oz can of tomatoes, 150ml water, and a handful of chopped cilantro/stems.
21Add a 14.5oz can of tomatoes, 150ml water, and a handful of chopped cilantro/stems.
22Simmer the sauce for 10-15 minutes, then blend until completely smooth.
23Simmer the sauce for 10-15 minutes, then blend until completely smooth.
24Simmer the sauce for 10-15 minutes, then blend until completely smooth.
25To the blended sauce, add 200g low fat Greek yogurt, 15g butter, a handful of chopped cilantro, and salt to taste. Mix over a low simmer.
26To the blended sauce, add 200g low fat Greek yogurt, 15g butter, a handful of chopped cilantro, and salt to taste. Mix over a low simmer.
27To the blended sauce, add 200g low fat Greek yogurt, 15g butter, a handful of chopped cilantro, and salt to taste. Mix over a low simmer.
28Grill the chicken until charred, about 10 minutes (or bake/broil) until slightly undercooked.
29Grill the chicken until charred, about 10 minutes (or bake/broil) until slightly undercooked.
30Grill the chicken until charred, about 10 minutes (or bake/broil) until slightly undercooked.
31Dice the grilled chicken and add it to the masala sauce.
32Dice the grilled chicken and add it to the masala sauce.
33Dice the grilled chicken and add it to the masala sauce.
34Cover the sauce with chicken and simmer for 15-20 minutes.
35Cover the sauce with chicken and simmer for 15-20 minutes.
36Cover the sauce with chicken and simmer for 15-20 minutes.
37Cook 200g basmati rice with 350g Chicken bone broth (optional, for extra protein + flavor).
38Cook 200g basmati rice with 350g Chicken bone broth (optional, for extra protein + flavor).
39Cook 200g basmati rice with 350g Chicken bone broth (optional, for extra protein + flavor).
40Prepare the Herby Yogurt sauce for dipping by combining 600g low fat greek yogurt, juice of 1 lemon, 80ml milk, 15g honey, and chopped chives/cilantro.
41Prepare the Herby Yogurt sauce for dipping by combining 600g low fat greek yogurt, juice of 1 lemon, 80ml milk, 15g honey, and chopped chives/cilantro.
42Prepare the Herby Yogurt sauce for dipping by combining 600g low fat greek yogurt, juice of 1 lemon, 80ml milk, 15g honey, and chopped chives/cilantro.
43Assemble 11 burritos using the prepared chicken and rice mixture and burrito tortillas.
44Assemble 11 burritos using the prepared chicken and rice mixture and burrito tortillas.
45Assemble 11 burritos using the prepared chicken and rice mixture and burrito tortillas.
Ingredients
3 tablespoons smoked paprika
3 tablespoons smoked paprika
3 tablespoons smoked paprika
2 tablespoons cumin
2 tablespoons cumin
2 tablespoons cumin
1 tablespoon garam masala
1 tablespoon garam masala
1 tablespoon garam masala
1 tablespoon coriander
1 tablespoon coriander
1 tablespoon coriander
1 tsp turmeric
1 tsp turmeric
1 tsp turmeric
1 tsp cayenne
1 tsp cayenne
1 tsp cayenne
48 oz chicken breast
48 oz chicken breast
48 oz chicken breast
240 g yogurt
240 g yogurt
240 g yogurt
2 tablespoons minced garlic
2 tablespoons minced garlic
2 tablespoons minced garlic
2 tablespoons ginger paste
2 tablespoons ginger paste
2 tablespoons ginger paste
2 Juice of lemons
2 Juice of lemons
2 Juice of lemons
2 tablespoons salt
2 tablespoons salt
2 tablespoons salt
0.5 spice mix
0.5 spice mix
0.5 spice mix
30 g butter
30 g butter
30 g butter
2 onions, chopped
2 onions, chopped
2 onions, chopped
2 tablespoons minced garlic
2 tablespoons minced garlic
2 tablespoons minced garlic
2 tablespoons ginger paste
2 tablespoons ginger paste
2 tablespoons ginger paste
4 tablespoons tomato paste
4 tablespoons tomato paste
4 tablespoons tomato paste
0.5 spice mix
0.5 spice mix
0.5 spice mix
14.5 oz can tomatoes
14.5 oz can tomatoes
14.5 oz can tomatoes
150 ml water
150 ml water
150 ml water
1 Handful chopped cilantro/stems
1 Handful chopped cilantro/stems
1 Handful chopped cilantro/stems
200 g low fat Greek yogurt
200 g low fat Greek yogurt
200 g low fat Greek yogurt
15 g butter
15 g butter
15 g butter
1 Handful chopped cilantro
1 Handful chopped cilantro
1 Handful chopped cilantro
1 to taste Salt
1 to taste Salt
1 to taste Salt
200 g basmati rice
200 g basmati rice
200 g basmati rice
350 g Chicken bone broth
350 g Chicken bone broth
350 g Chicken bone broth
11 burrito tortillas
11 burrito tortillas
11 burrito tortillas
600 g low fat greek yogurt
600 g low fat greek yogurt
600 g low fat greek yogurt
1 Juice of lemon
1 Juice of lemon
1 Juice of lemon
80 ml milk
80 ml milk
80 ml milk
15 g honey
15 g honey
15 g honey
1 Chopped Chives/cilantro
1 Chopped Chives/cilantro
1 Chopped Chives/cilantro
Equipment
grillblenderbowlmicrowaveair fryerpan (for pan frying)
Tips
Use half of the spice mix in the marinade and half in the sauce.
Cook the rice in bone broth for extra protein and flavor (optional).
Place the meat/rice mixture in a bowl and refrigerate for about 20 minutes to help it thicken and make rolling burritos easier.
To reheat, remove from freezer, wrap in a paper towel, microwave for 2 minutes, then air fry at 375 for 6-8 minutes to crisp up the tortilla, or pan fry.