Directions
- 1Prepare the marinade: Combine yogurt, minced garlic, ginger paste, lemon juice, salt, and half of the spice mix. Marinate the chicken breast for at least a couple of hours.
- 2Prepare the masala sauce: Sauté onions until translucent. Add minced garlic, ginger, tomato paste, and the other half of the spice mix. Simmer for 1 minute. Add canned tomatoes, water, and cilantro. Blend until smooth.
- 3Grill or broil the marinated chicken until charred, about 10 minutes, then dice it.
- 4Add the diced chicken to the masala sauce and simmer for 15-20 minutes.
- 5Mix cooked basmati rice into the chicken and masala sauce.
- 6Assemble the burritos: Spoon the chicken and rice mixture onto burrito tortillas and wrap them.
- 7Store 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
- 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
- 200 g basmati rice
- 350 g chicken bone broth
- 11 burrito tortillas
Equipment
blendergrill or broilerpotbaking sheet
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