Serves 11
Directions
- 1Add yogurt, minced garlic, ginger paste, lemon juice, salt and spice mix to a bowl.
- 2Combine the marinade with chicken breast.
- 3Marinate overnight or at least a couple of hours.
- 4Cook down some onions until translucent.
- 5Add the rest of the masala sauce ingredients and simmer for 15 minutes.
- 6Transfer the masala sauce to a blender and blend until completely smooth.
- 7Add the Greek yogurt, butter, salt and cilantro to the blended sauce and mix over low simmer.
- 8Grill chicken until charred, about 10 minutes.
- 9Dice the chicken into small pieces and toss in the sauce to finish cooking.
- 10Mix in some cooked basmati rice.
- 11Split into eleven equal sized portions.
- 12Store these frozen and the reheat instructions are in the caption.
Ingredients
- 240 g yogurt
- 2 tblspns minced garlic
- 2 tblspns ginger paste
- 2 juice of lemons
- 2 tblspns salt
- 0.5 spice mix
- 3 tblspns smoked paprika
- 2 tblspns cumin
- 1 tblspns garam masala
- 1 tsp coriander
- 1 tsp turmeric
- 1 tsp cayenne
- 48 oz chicken breast
- 30 g butter
- 2 onions, chopped
- 2 tblspns minced garlic
- 2 tblspns ginger paste
- 4 tblspns tomato paste
- 0.5 spice mix
- 14.5 oz can tomatoes
- 150 ml water
- Handful chopped cilantro/stems
- 200 g low fat Greek yogurt
- 15 g butter
- Handful chopped cilantro
- 200 g basmati rice
- 350 g Chicken bone broth
- 11 burrito tortillas
Equipment
bowllemon squeezerpotwooden spoonblendertrayknife
Tips
- Marinate the chicken overnight or for at least 1 hour.
- Ideally grill the chicken to get some char on the exterior.
- Reheat instructions: wrap in a paper towel, microwave for 2 mins, air fry at 375 for 6-8 minutes to crisp up tortilla, or pan fry
- Place meat/rice mixture in a bowl and refrigerate for ~20 mins. This helps it thicken/makes rolling burritos easier
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