Directions
- 1Prepare the marinade by combining yogurt, garlic, ginger paste, lemon juice, salt, and half of the spice mix.
- 2Marinate the chicken breast for at least a couple of hours.
- 3For the sauce, sauté onions until translucent. Add minced garlic, ginger, tomato paste, the other half of the spice mix, diced tomatoes, water, and cilantro.
- 4Blend the sauce until completely smooth.
- 5Add the blended sauce back to the pot, stir in Greek yogurt, cilantro, butter, and salt to taste.
- 6Grill or broil the marinated chicken until charred (about 10 minutes).
- 7Dice the cooked chicken and add it to the sauce. Simmer for 15-20 minutes.
- 8Mix in cooked basmati rice into the chicken and sauce mixture.
- 9Assemble the burritos by spooning the chicken and rice mixture onto tortillas and wrapping them.
- 10Store the burritos frozen.
Ingredients
- 283.64 g yogurt
- 2.36 tablespoons minced garlic
- 2.36 tablespoons ginger paste
- 2.36 lemons lemon juice
- 2.36 tablespoons salt
- 3.55 tablespoons smoked paprika
- 2.36 tablespoons cumin
- 1.18 tablespoon garam masala
- 1.18 tablespoon coriander
- 1.18 tsp turmeric
- 1.18 tsp cayenne
- 56.73 oz chicken breast
- 35.45 g butter
- 2.36 onions onions, chopped
- 4.73 tablespoons tomato paste
- 17.14 oz canned tomatoes
- 177.27 ml water
- 1.18 handful cilantro
- 236.36 g low fat Greek yogurt
- 17.73 g butter
- 236.36 g basmati rice
- 413.64 g chicken bone broth
- 13 burrito tortillas
Equipment
blendergrill or broilerlarge potmedium bowl
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