Chicken Tikka Masala Burritos
Directions
- 1Combine yogurt, garlic, ginger paste, lemon juice, salt and half the spice mix. Marinate the chicken for at least a couple of hours.
- 2Sauté onions until translucent, add minced garlic, ginger, tomato paste, and the other half of the spice mix. Simmer for one minute.
- 3Pour in diced tomatoes, water, and cilantro. Blend until smooth.
- 4Add the blended mixture back to the pot. Stir in Greek yogurt, cilantro, butter, and salt to taste.
- 5Grill or broil the marinated chicken until charred (about 10 minutes). Cube the chicken and add it to the sauce. Simmer for 15-20 minutes.
- 6Mix in cooked basmati rice.
- 7Split the mixture into eleven equal portions. Fill each burrito tortilla with the mixture and wrap it tightly. Store the burritos frozen.
Ingredients
- 240 g yogurt
- 2 tablespoons minced garlic
- 2 tablespoons ginger paste
- 2 juice of lemons
- 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, chopped
- 4 tablespoons tomato paste
- 14.5 oz can tomatoes
- 150 ml water
- 1 handful chopped cilantro/stems
- 200 g low fat Greek yogurt
- 15 g butter
- 200 g basmati rice
- 350 g chicken bone broth
- 11 burrito tortillas
- 600 g low fat greek yogurt
- 1 juice of lemon
- 80 ml milk
- 15 g honey
- 1 handful chopped chives/cilantro
Equipment
blendergrill or broilerlarge potmeasuring cups and spoons