Chicken Tikka Masala Burritos
Directions
- 1Prepare the marinade by combining yogurt, garlic, ginger, lemon juice, salt, and half of the spice mix.
- 2Marinate the chicken breast for at least an hour or overnight.
- 3Prepare the masala sauce by cooking onions until translucent, then adding garlic, ginger, tomato paste, the remaining spice mix, canned tomatoes, water, and cilantro. Simmer for 15 minutes, then blend until smooth.
- 4Add Greek yogurt, butter, cilantro, and salt to the sauce and mix well.
- 5Grill or bake/broil the marinated chicken until charred, then dice into small pieces.
- 6Add the diced chicken to the sauce and simmer for 15-20 minutes.
- 7Mix in cooked basmati rice to the chicken and sauce mixture.
- 8Assemble the burritos by placing the mixture into the tortillas and rolling them up.
- 9Store the burritos frozen. Reheating instructions are in the caption.
Ingredients
- 240 g yogurt
- 2 tablespoons minced garlic
- 2 tablespoons ginger paste
- 2 lemons
- 2 tablespoons salt
- 0.5 spice mix
- 3 tablespoons smoked paprika
- 2 tablespoons cumin
- 1 tablespoon garam masala
- 1 tablespoon coriander
- 1 teaspoon turmeric
- 1 teaspoon cayenne
- 48 oz chicken breast
- 50 g butter
- 2 onions
- 2 tablespoons minced garlic
- 2 tablespoons ginger paste
- 4 tablespoons tomato paste
- 0.5 spice mix
- 14.5 oz canned tomatoes
- 150 ml water
- 1 handful cilantro
- 200 g Greek yogurt
- 15 g butter
- 1 handful cilantro
- 200 g basmati rice
- 350 g chicken bone broth
- 11 burrito tortillas
- 600 g Greek yogurt
- 1 lemon juice
- 80 ml milk
- 15 g honey
- 1 handful chives/cilantro
Equipment
blendergrill or broilerlarge potmixing bowl