Chicken Tikka Masala Burritos
Directions
- 1Prepare the marinade by combining yogurt, garlic, ginger, lemon juice, salt, and half of the spice mix.
- 2Marinate the chicken breast (48oz) for at least an hour or overnight.
- 3Prepare the masala sauce by cooking onions until translucent, adding garlic, ginger, tomato paste, the remaining spice mix, canned tomatoes, water, and cilantro; simmer for 15 minutes.
- 4Blend the masala sauce until smooth.
- 5Stir in Greek yogurt, butter, cilantro, and salt into the sauce.
- 6Grill or bake the marinated chicken until charred, then dice.
- 7Add the diced chicken to the sauce and simmer for 15-20 minutes.
- 8Mix in cooked basmati rice (cooked in chicken bone broth for extra flavor and protein).
- 9Assemble the burritos: spoon the chicken mixture onto each tortilla, and wrap.
- 10Store the burritos frozen.
Ingredients
- 240 g yogurt
- 2 tbsp minced garlic
- 2 tbsp ginger paste
- 2 juice of lemons
- 2 tbsp salt
- 0.5 spice mix
- 3 tbsp smoked paprika
- 2 tbsp cumin
- 1 tbsp garam masala
- 1 tbsp coriander
- 1 tsp turmeric
- 1 tsp cayenne
- 48 oz chicken breast
- 50 g butter
- 2 onions, chopped
- 2 tbsp minced garlic
- 2 tbsp ginger paste
- 4 tbsp tomato paste
- 0.5 spice mix
- 14.5 oz canned tomatoes
- 150 ml water
- 1 handful cilantro/stems, chopped
- 200 g Greek yogurt, low fat
- 15 g butter
- 1 handful cilantro, chopped
- 200 g basmati rice
- 350 g chicken bone broth
- 11 burrito tortillas
- 600 g Greek yogurt, low fat
- 1 juice of lemon
- 80 ml milk
- 15 g honey
- 1 handful chives/cilantro, chopped
Equipment
blendergrill or broilerlarge potlarge bowl
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