Serves 11
Directions
- 1Add yogurt, minced garlic, ginger paste, lemon juice, salt, and half of the spice mix to a bowl for the marinade.
- 2Combine the marinade with chicken breast in a baking dish.
- 3Marinate the chicken for at least a couple of hours.
- 4In a pot, cook onions in butter over high heat until translucent and beginning to brown.
- 5Add minced garlic and ginger paste to the onions and sauté for 3-4 minutes.
- 6Add tomato paste and the remaining half of the spice mix to the pot and simmer for 1 minute.
- 7Add canned tomatoes, water, and a handful of chopped cilantro/stems to the pot and simmer for 10-15 minutes.
- 8Transfer all sauce ingredients to a blender and blend until completely smooth.
- 9Return the blended sauce to the pot and add low-fat Greek yogurt, butter, chopped cilantro, and salt to taste, mixing over a low simmer.
- 10Grill the marinated chicken until charred (approximately 10 minutes) or bake/broil until slightly undercooked.
- 11Dice the cooked chicken into small pieces.
- 12Add the diced chicken to the sauce and simmer for 15-20 minutes to finish cooking.
- 13Mix cooked basmati rice (cooked in chicken bone broth for extra protein and flavor, optional) into the chicken and sauce mixture.
- 14Split the mixture into 11 equal-sized portions.
- 15Spoon a portion of the chicken tikka masala mixture onto a burrito tortilla.
- 16Add fresh cilantro on top of the filling.
- 17Fold and roll the burritos tightly.
- 18Cook the burritos in a pan until golden brown on all sides.
Ingredients
- 240 g yogurt
- 2 tablespoons minced garlic
- 2 tablespoons ginger paste
- 2 lemons lemon juice
- 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
- 4 tablespoons tomato paste
- 14.5 oz canned tomatoes
- 150 ml water
- 1 handful chopped cilantro/stems
- 200 g low fat Greek yogurt
- 15 g butter
- 1 handful chopped cilantro
- salt
- 200 g basmati rice
- 350 g chicken bone broth
- 11 burrito tortillas
- 600 g low fat greek yogurt for dipping sauce
- 1 lemon lemon juice for dipping sauce
- 80 ml milk for dipping sauce
- 15 g honey for dipping sauce
- chopped chives for dipping sauce
- cilantro for dipping sauce
Equipment
bowllemon juicerbaking dishpotblenderbaking sheet
Tips
- Place meat/rice mixture in a bowl and refrigerate for ~20 minutes to help it thicken and make rolling burritos easier.
- To reheat: remove from freezer, 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.
- Cooked rice in bone broth for extra protein + flavor (optional).
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