Serves 11
Directions
- 1Add yogurt to a bowl.
- 2Add minced garlic, ginger paste, lemon juice, salt, and half of the spice mix to the yogurt.
- 3Combine the marinade ingredients.
- 4Place chicken breast into a glass baking dish.
- 5Pour the marinade over the chicken breast.
- 6Cover the chicken with plastic wrap and marinate overnight or for at least 1 hour.
- 7Cook onions in a pot with butter over high heat until translucent/beginning to brown.
- 8Add minced garlic and ginger paste to the onions and sauté for 3-4 minutes.
- 9Add tomato paste and the remaining half of the spice mix to the pot and simmer for 1 minute.
- 10Add canned tomatoes, water, and chopped cilantro/stems to the pot.
- 11Simmer the sauce for 10-15 minutes.
- 12Transfer all contents from the pot to a blender.
- 13Blend the sauce until completely smooth.
- 14Pour the blended sauce back into the pot.
- 15Add low-fat Greek yogurt, butter, chopped cilantro, and salt to taste to the sauce and mix over a low simmer.
- 16Grill or bake/broil the marinated chicken until charred, about 10 minutes, leaving it slightly undercooked.
- 17Dice the cooked chicken into small pieces.
- 18Add the diced chicken to the masala sauce.
- 19Cover and simmer the chicken in the sauce for 15-20 minutes.
- 20Mix cooked basmati rice into the chicken tikka masala.
- 21Split the mixture into 11 equal-sized portions.
- 22Place a portion of the mixture onto a burrito tortilla.
- 23Fold the tortilla into a burrito.
Ingredients
- 240 g yogurt
- 2 tablespoons minced garlic
- 2 tablespoons ginger paste
- 2 lemon juice
- 2 tablespoons salt
- 0.5 spice mix
- 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
- 2 tablespoons minced garlic
- 2 tablespoons ginger paste
- 4 tablespoons tomato paste
- 0.5 spice mix
- 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
Equipment
bowllemon squeezerpotblenderbaking sheetknife
Tips
- Place meat/rice mixture in a bowl and refrigerate for ~20 minutes to help it thicken and make rolling burritos easier.
- To reheat, wrap in a paper towel, microwave for 2 minutes, then air fry at 375 for 6-8 minutes to crisp up the tortilla, or pan fry.
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