Chicken Tikka Masala Burritos

Serves 11
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Directions

  1. 1Add yogurt to a bowl.
  2. 2Add yogurt to a bowl.
  3. 3Add yogurt to a bowl.
  4. 4Add minced garlic, ginger paste, lemon juice, salt, and half of the spice mix to the yogurt.
  5. 5Add minced garlic, ginger paste, lemon juice, salt, and half of the spice mix to the yogurt.
  6. 6Add minced garlic, ginger paste, lemon juice, salt, and half of the spice mix to the yogurt.
  7. 7Combine the marinade ingredients.
  8. 8Combine the marinade ingredients.
  9. 9Combine the marinade ingredients.
  10. 10Place chicken breast into a glass baking dish.
  11. 11Place chicken breast into a glass baking dish.
  12. 12Place chicken breast into a glass baking dish.
  13. 13Pour the marinade over the chicken breast.
  14. 14Pour the marinade over the chicken breast.
  15. 15Pour the marinade over the chicken breast.
  16. 16Cover the chicken with plastic wrap and marinate overnight or for at least 1 hour.
  17. 17Cover the chicken with plastic wrap and marinate overnight or for at least 1 hour.
  18. 18Cover the chicken with plastic wrap and marinate overnight or for at least 1 hour.
  19. 19Cook onions in a pot with butter over high heat until translucent/beginning to brown.
  20. 20Cook onions in a pot with butter over high heat until translucent/beginning to brown.
  21. 21Cook onions in a pot with butter over high heat until translucent/beginning to brown.
  22. 22Add minced garlic and ginger paste to the onions and sauté for 3-4 minutes.
  23. 23Add minced garlic and ginger paste to the onions and sauté for 3-4 minutes.
  24. 24Add minced garlic and ginger paste to the onions and sauté for 3-4 minutes.
  25. 25Add tomato paste and the remaining half of the spice mix to the pot and simmer for 1 minute.
  26. 26Add tomato paste and the remaining half of the spice mix to the pot and simmer for 1 minute.
  27. 27Add tomato paste and the remaining half of the spice mix to the pot and simmer for 1 minute.
  28. 28Add canned tomatoes, water, and chopped cilantro/stems to the pot.
  29. 29Add canned tomatoes, water, and chopped cilantro/stems to the pot.
  30. 30Add canned tomatoes, water, and chopped cilantro/stems to the pot.
  31. 31Simmer the sauce for 10-15 minutes.
  32. 32Simmer the sauce for 10-15 minutes.
  33. 33Simmer the sauce for 10-15 minutes.
  34. 34Transfer all contents from the pot to a blender.
  35. 35Transfer all contents from the pot to a blender.
  36. 36Transfer all contents from the pot to a blender.
  37. 37Blend the sauce until completely smooth.
  38. 38Blend the sauce until completely smooth.
  39. 39Blend the sauce until completely smooth.
  40. 40Pour the blended sauce back into the pot.
  41. 41Pour the blended sauce back into the pot.
  42. 42Pour the blended sauce back into the pot.
  43. 43Add low-fat Greek yogurt, butter, chopped cilantro, and salt to taste to the sauce and mix over a low simmer.
  44. 44Add low-fat Greek yogurt, butter, chopped cilantro, and salt to taste to the sauce and mix over a low simmer.
  45. 45Add low-fat Greek yogurt, butter, chopped cilantro, and salt to taste to the sauce and mix over a low simmer.
  46. 46Grill or bake/broil the marinated chicken until charred, about 10 minutes, leaving it slightly undercooked.
  47. 47Grill or bake/broil the marinated chicken until charred, about 10 minutes, leaving it slightly undercooked.
  48. 48Grill or bake/broil the marinated chicken until charred, about 10 minutes, leaving it slightly undercooked.
  49. 49Dice the cooked chicken into small pieces.
  50. 50Dice the cooked chicken into small pieces.
  51. 51Dice the cooked chicken into small pieces.
  52. 52Add the diced chicken to the masala sauce.
  53. 53Add the diced chicken to the masala sauce.
  54. 54Add the diced chicken to the masala sauce.
  55. 55Cover and simmer the chicken in the sauce for 15-20 minutes.
  56. 56Cover and simmer the chicken in the sauce for 15-20 minutes.
  57. 57Cover and simmer the chicken in the sauce for 15-20 minutes.
  58. 58Mix cooked basmati rice into the chicken tikka masala.
  59. 59Mix cooked basmati rice into the chicken tikka masala.
  60. 60Mix cooked basmati rice into the chicken tikka masala.
  61. 61Split the mixture into 11 equal-sized portions.
  62. 62Split the mixture into 11 equal-sized portions.
  63. 63Split the mixture into 11 equal-sized portions.
  64. 64Place a portion of the mixture onto a burrito tortilla.
  65. 65Place a portion of the mixture onto a burrito tortilla.
  66. 66Place a portion of the mixture onto a burrito tortilla.
  67. 67Fold the tortilla into a burrito.
  68. 68Fold the tortilla into a burrito.
  69. 69Fold the tortilla into a burrito.

Ingredients

  • 240 g yogurt
  • 240 g yogurt
  • 240 g yogurt
  • 2 tablespoons minced garlic
  • 2 tablespoons minced garlic
  • 2 tablespoons minced garlic
  • 2 tablespoons ginger paste
  • 2 tablespoons ginger paste
  • 2 tablespoons ginger paste
  • 2 lemon juice
  • 2 lemon juice
  • 2 lemon juice
  • 2 tablespoons salt
  • 2 tablespoons salt
  • 2 tablespoons salt
  • 0.5 spice mix
  • 0.5 spice mix
  • 0.5 spice mix
  • 3 tablespoons smoked paprika
  • 3 tablespoons smoked paprika
  • 3 tablespoons smoked paprika
  • 2 tablespoons cumin
  • 2 tablespoons cumin
  • 2 tablespoons cumin
  • 1 tablespoon garam masala
  • 1 tablespoon garam masala
  • 1 tablespoon garam masala
  • 1 tablespoon coriander
  • 1 tablespoon coriander
  • 1 tablespoon coriander
  • 1 tsp turmeric
  • 1 tsp turmeric
  • 1 tsp turmeric
  • 1 tsp cayenne
  • 1 tsp cayenne
  • 1 tsp cayenne
  • 48 oz chicken breast
  • 48 oz chicken breast
  • 48 oz chicken breast
  • 30 g butter
  • 30 g butter
  • 30 g butter
  • 2 onions, chopped
  • 2 onions, chopped
  • 2 onions, chopped
  • 2 tablespoons minced garlic
  • 2 tablespoons minced garlic
  • 2 tablespoons minced garlic
  • 2 tablespoons ginger paste
  • 2 tablespoons ginger paste
  • 2 tablespoons ginger paste
  • 4 tablespoons tomato paste
  • 4 tablespoons tomato paste
  • 4 tablespoons tomato paste
  • 0.5 spice mix
  • 0.5 spice mix
  • 0.5 spice mix
  • 14.5 oz can tomatoes
  • 14.5 oz can tomatoes
  • 14.5 oz can tomatoes
  • 150 ml water
  • 150 ml water
  • 150 ml water
  • 1 Handful chopped cilantro/stems
  • 1 Handful chopped cilantro/stems
  • 1 Handful chopped cilantro/stems
  • 200 g low fat Greek yogurt
  • 200 g low fat Greek yogurt
  • 200 g low fat Greek yogurt
  • 15 g butter
  • 15 g butter
  • 15 g butter
  • 1 Handful chopped cilantro
  • 1 Handful chopped cilantro
  • 1 Handful chopped cilantro
  • to taste salt
  • to taste salt
  • to taste salt
  • 200 g basmati rice
  • 200 g basmati rice
  • 200 g basmati rice
  • 350 g chicken bone broth
  • 350 g chicken bone broth
  • 350 g chicken bone broth
  • 11 burrito tortillas
  • 11 burrito tortillas
  • 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.