Chicken Tikka Masala Burritos
Directions
- 1Prepare the marinade by combining yogurt, garlic, ginger paste, lemon juice, salt, and half of the spice mix. Marinate the chicken for at least a couple of hours.
- 2Make the masala sauce by cooking onions until translucent, then adding garlic, ginger, tomato paste, half of the spice mix, canned tomatoes, water, and cilantro. Simmer for 15 minutes, then blend until smooth. Stir in Greek yogurt, butter, and cilantro. Season with salt to taste.
- 3Grill or broil the marinated chicken until charred. Dice the cooked chicken and add it to the masala sauce. Simmer for 15–20 minutes.
- 4Mix in cooked basmati rice into the chicken and sauce mixture.
- 5Assemble the burritos by placing portions of the chicken and rice mixture onto tortillas and wrapping them. Store the burritos frozen.
Ingredients
- 240 g yogurt
- 2 tablespoons minced garlic
- 2 tablespoons ginger paste
- 2 lemons lemon juice
- 2 tablespoons salt
- 3 tablespoons smoked paprika
- 2 tablespoons cumin
- 1 tablespoon garam masala
- 1 tablespoon coriander
- 1 tsp turmeric
- 1 tsp cayenne
- 48 oz chicken breast
- 30 g butter
- 2 onions onions, chopped
- 2 tablespoons minced garlic
- 2 tablespoons ginger paste
- 4 tablespoons tomato paste
- 14.5 oz canned tomatoes
- 150 ml water
- 1 handful cilantro/stems, chopped
- 200 g low fat greek yogurt
- 15 g butter
- 1 handful cilantro, chopped
- 200 g basmati rice
- 350 g chicken bone broth
- 11 burrito tortillas
Equipment
blendergrill or broilerlarge potmixing bowl
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