1Combine half of the spice mix with 48oz chicken breast, 240g yogurt, 2 tablespoons minced garlic, 2 tablespoons ginger paste, juice of 2 lemons, and 2 tablespoons salt to marinate the chicken.
2Combine half of the spice mix with 48oz chicken breast, 240g yogurt, 2 tablespoons minced garlic, 2 tablespoons ginger paste, juice of 2 lemons, and 2 tablespoons salt to marinate the chicken.
3Combine half of the spice mix with 48oz chicken breast, 240g yogurt, 2 tablespoons minced garlic, 2 tablespoons ginger paste, juice of 2 lemons, and 2 tablespoons salt to marinate the chicken.
4Cook 2 chopped onions over high heat in 30g butter until translucent or beginning to brown.
5Cook 2 chopped onions over high heat in 30g butter until translucent or beginning to brown.
6Cook 2 chopped onions over high heat in 30g butter until translucent or beginning to brown.
7Add 2 tablespoons minced garlic and 2 tablespoons ginger paste to the onions and sauté for 3-4 minutes.
8Add 2 tablespoons minced garlic and 2 tablespoons ginger paste to the onions and sauté for 3-4 minutes.
9Add 2 tablespoons minced garlic and 2 tablespoons ginger paste to the onions and sauté for 3-4 minutes.
10Add 4 tablespoons tomato paste and the remaining half of the spice mix to the onion mixture and simmer for 1 minute.
11Add 4 tablespoons tomato paste and the remaining half of the spice mix to the onion mixture and simmer for 1 minute.
12Add 4 tablespoons tomato paste and the remaining half of the spice mix to the onion mixture and simmer for 1 minute.
13Add 14.5oz can tomatoes, 150ml water, and a handful of chopped cilantro/stems to the sauce and simmer for 10-15 minutes.
14Add 14.5oz can tomatoes, 150ml water, and a handful of chopped cilantro/stems to the sauce and simmer for 10-15 minutes.
15Add 14.5oz can tomatoes, 150ml water, and a handful of chopped cilantro/stems to the sauce and simmer for 10-15 minutes.
16Blend the sauce until completely smooth.
17Blend the sauce until completely smooth.
18Blend the sauce until completely smooth.
19Add 200g low fat Greek yogurt, 15g butter, and a handful of chopped cilantro to the blended sauce and mix over a low simmer.
20Add 200g low fat Greek yogurt, 15g butter, and a handful of chopped cilantro to the blended sauce and mix over a low simmer.
21Add 200g low fat Greek yogurt, 15g butter, and a handful of chopped cilantro to the blended sauce and mix over a low simmer.
22Season the sauce with salt to taste.
23Season the sauce with salt to taste.
24Season the sauce with salt to taste.
25Grill the marinated chicken until charred, about 10 minutes, ensuring it is slightly undercooked (alternatively, bake or broil).
26Grill the marinated chicken until charred, about 10 minutes, ensuring it is slightly undercooked (alternatively, bake or broil).
27Grill the marinated chicken until charred, about 10 minutes, ensuring it is slightly undercooked (alternatively, bake or broil).
28Dice the grilled chicken and add it to the masala sauce.
29Dice the grilled chicken and add it to the masala sauce.
30Dice the grilled chicken and add it to the masala sauce.
31Cover the sauce with the chicken and simmer for 15-20 minutes.
32Cover the sauce with the chicken and simmer for 15-20 minutes.
33Cover the sauce with the chicken and simmer for 15-20 minutes.
34Cook 200g basmati rice in 350g Chicken bone broth (optional, for extra protein and flavor).
35Cook 200g basmati rice in 350g Chicken bone broth (optional, for extra protein and flavor).
36Cook 200g basmati rice in 350g Chicken bone broth (optional, for extra protein and flavor).
37Prepare the Herby Yogurt sauce by mixing 600g low fat greek yogurt, juice of 1 lemon, 80ml milk, 15g honey, and chopped chives/cilantro.
38Prepare the Herby Yogurt sauce by mixing 600g low fat greek yogurt, juice of 1 lemon, 80ml milk, 15g honey, and chopped chives/cilantro.
39Prepare the Herby Yogurt sauce by mixing 600g low fat greek yogurt, juice of 1 lemon, 80ml milk, 15g honey, and chopped chives/cilantro.
40Place the meat/rice mixture in a bowl and refrigerate for approximately 20 minutes to help it thicken.
41Place the meat/rice mixture in a bowl and refrigerate for approximately 20 minutes to help it thicken.
42Place the meat/rice mixture in a bowl and refrigerate for approximately 20 minutes to help it thicken.
43Assemble the burritos using 11 tortillas, filling them with the chicken and rice mixture.
44Assemble the burritos using 11 tortillas, filling them with the chicken and rice mixture.
45Assemble the burritos using 11 tortillas, filling them with the chicken and rice mixture.
Ingredients
3 tbsp smoked paprika
3 tbsp smoked paprika
3 tbsp smoked paprika
2 tbsp cumin
2 tbsp cumin
2 tbsp cumin
1 tbsp garam masala
1 tbsp garam masala
1 tbsp garam masala
1 tbsp coriander
1 tbsp coriander
1 tbsp 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 tbsp minced garlic
2 tbsp minced garlic
2 tbsp minced garlic
2 tbsp ginger paste
2 tbsp ginger paste
2 tbsp ginger paste
2 juice of lemons
2 juice of lemons
2 juice of lemons
2 tbsp salt
2 tbsp salt
2 tbsp salt
30 g butter
30 g butter
30 g butter
2 onions, chopped
2 onions, chopped
2 onions, chopped
2 tbsp minced garlic
2 tbsp minced garlic
2 tbsp minced garlic
2 tbsp ginger paste
2 tbsp ginger paste
2 tbsp ginger paste
4 tbsp tomato paste
4 tbsp tomato paste
4 tbsp tomato paste
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 handful Chopped Chives/cilantro
1 handful Chopped Chives/cilantro
1 handful Chopped Chives/cilantro
Equipment
bowlair fryerpan
Tips
Use half of the spice mix in the marinade and half in the sauce.
Cook rice in bone broth for extra protein and flavor (optional).
Refrigerate meat/rice mixture for ~20 minutes to thicken and make rolling easier.
Reheat by microwaving for 2 minutes, then air frying at 375 for 6-8 minutes, or pan frying.