Chicken Tikka Masala Burritos
Serves 11
Directions
- 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.
- 2For 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.
- 3For the masala sauce, melt 30g butter in a pan.
- 4Add 2 chopped onions to the pan and cook over high heat until translucent or beginning to brown.
- 5Add 2 tablespoons minced garlic and 2 tablespoons ginger paste to the onions and sauté for 3-4 minutes.
- 6Stir in 4 tablespoons tomato paste and the remaining half of the spice mix, then simmer for 1 minute.
- 7Add a 14.5oz can of tomatoes, 150ml water, and a handful of chopped cilantro/stems.
- 8Simmer the sauce for 10-15 minutes, then blend until completely smooth.
- 9To 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.
- 10Grill the chicken until charred, about 10 minutes (or bake/broil) until slightly undercooked.
- 11Dice the grilled chicken and add it to the masala sauce.
- 12Cover the sauce with chicken and simmer for 15-20 minutes.
- 13Cook 200g basmati rice with 350g Chicken bone broth (optional, for extra protein + flavor).
- 14Prepare 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.
- 15Assemble 11 burritos using the prepared chicken and rice mixture and burrito tortillas.
Ingredients
- 3 tablespoons smoked paprika
- 2 tablespoons cumin
- 1 tablespoon garam masala
- 1 tablespoon coriander
- 1 tsp turmeric
- 1 tsp cayenne
- 48 oz chicken breast
- 240 g yogurt
- 2 tablespoons minced garlic
- 2 tablespoons ginger paste
- 2 Juice of lemons
- 2 tablespoons salt
- 0.5 spice mix
- 30 g butter
- 2 onions, chopped
- 2 tablespoons minced garlic
- 2 tablespoons ginger paste
- 4 tablespoons tomato paste
- 0.5 spice mix
- 14.5 oz can tomatoes
- 150 ml water
- 1 Handful chopped cilantro/stems
- 200 g low fat Greek yogurt
- 15 g butter
- 1 Handful chopped cilantro
- 1 to taste Salt
- 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 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.
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