# Chicken Tikka Masala Burritos

These chicken tikka masala burritos pack 40 grams of protein and are only 480 calories each, making 11 burritos that can be stored frozen for meal prep.

- Servings: 11 servings
- Cuisine: Indian
- Category: Drink
- Language: en

## Ingredients

- 3 tbsp smoked paprika
- 2 tbsp cumin
- 1 tbsp garam masala
- 1 tbsp coriander
- 1 tsp turmeric
- 1 tsp cayenne
- 48 oz chicken breast
- 240 g yogurt
- 2 tbsp minced garlic
- 2 tbsp ginger paste
- 2 lemons lemon juice
- 2 tbsp salt
- 30 g butter
- 2 onions, chopped
- 2 tbsp minced garlic
- 2 tbsp ginger paste
- 4 tbsp tomato paste
- 14.5 oz can tomatoes
- 150 ml water
- 1 handful chopped cilantro/stems
- 200 g low fat Greek yogurt
- 15 g butter
- 1 handful chopped cilantro
- to taste salt
- 200 g basmati rice
- 350 g chicken bone broth
- 11 burrito tortillas
- 600 g low fat greek yogurt
- 1 lemon lemon juice
- 80 ml milk
- 15 g honey
- Chopped Chives/cilantro

## Instructions

1. For the marinade, add yogurt, garlic and ginger, lemon juice, and the spice blend to a bowl.
2. Combine the marinade with 3 pounds (48oz) of chicken breast and marinate for at least a couple hours.
3. For the sauce, cook down some onions until translucent.
4. Add garlic and ginger to the onions and sauté for 3-4 minutes.
5. Add tomato paste and the other half of the spice mix, and simmer for 1 minute.
6. Add canned tomatoes, water, and a handful of chopped cilantro/stems, then simmer for 10-15 minutes.
7. Transfer all of the sauce ingredients to a blender and blend until completely smooth.
8. Add 200g low fat Greek yogurt, 15g butter, a handful chopped cilantro, and salt to taste to the blended sauce and mix over a low simmer.
9. Grill your chicken until charred, about 10 minutes (or bake/broil) until it is slightly undercooked.
10. Dice the grilled chicken into small pieces and toss it into the sauce to finish cooking, covering and simmering for 15-20 minutes.
11. Mix in cooked basmati rice (cooked in chicken bone broth for extra protein and flavor) with the chicken and sauce mixture.
12. Split the mixture into 11 equal sized portions for the burritos.
13. Store these burritos frozen.

## Equipment

- blender
- grill
- broiler
- microwave
- air fryer
- pan

## Tips

- Use half of the spice mix in the marinade and half in the sauce.
- Cook the rice in bone broth for extra protein and flavor.
- Place meat/rice mixture in a bowl and refrigerate for about 20 minutes to help it thicken and make rolling burritos easier.
- Reheat instructions: wrap in a paper towel, microwave for 2 minutes, then air fry at 375 for 6-8 minutes to crisp up tortilla, or pan fry.

## Source

- Original video: https://www.instagram.com/reel/DTYB9ISjipH/?igsh=MW5rNHN1YThvMWlpYQ==
- Recipe page: https://www.cliprecipe.com/recipe/9455d614-1467-42aa-9c14-df19b3a4f0f4
- Extracted: 2026-05-02

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt