Chicken Tikka Masala Burritos

Serves 11
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Directions

  1. 1Add yogurt, minced garlic, ginger paste, lemon juice, salt, and half of the spice mix to a bowl for the marinade.
  2. 2Add yogurt, minced garlic, ginger paste, lemon juice, salt, and half of the spice mix to a bowl for the marinade.
  3. 3Add yogurt, minced garlic, ginger paste, lemon juice, salt, and half of the spice mix to a bowl for the marinade.
  4. 4Combine the marinade with chicken breast in a baking dish.
  5. 5Combine the marinade with chicken breast in a baking dish.
  6. 6Combine the marinade with chicken breast in a baking dish.
  7. 7Marinate the chicken for at least a couple of hours.
  8. 8Marinate the chicken for at least a couple of hours.
  9. 9Marinate the chicken for at least a couple of hours.
  10. 10In a pot, cook onions in butter over high heat until translucent and beginning to brown.
  11. 11In a pot, cook onions in butter over high heat until translucent and beginning to brown.
  12. 12In a pot, cook onions in butter over high heat until translucent and beginning to brown.
  13. 13Add minced garlic and ginger paste to the onions and sauté for 3-4 minutes.
  14. 14Add minced garlic and ginger paste to the onions and sauté for 3-4 minutes.
  15. 15Add minced garlic and ginger paste to the onions and sauté for 3-4 minutes.
  16. 16Add tomato paste and the remaining half of the spice mix to the pot and simmer for 1 minute.
  17. 17Add tomato paste and the remaining half of the spice mix to the pot and simmer for 1 minute.
  18. 18Add tomato paste and the remaining half of the spice mix to the pot and simmer for 1 minute.
  19. 19Add canned tomatoes, water, and a handful of chopped cilantro/stems to the pot and simmer for 10-15 minutes.
  20. 20Add canned tomatoes, water, and a handful of chopped cilantro/stems to the pot and simmer for 10-15 minutes.
  21. 21Add canned tomatoes, water, and a handful of chopped cilantro/stems to the pot and simmer for 10-15 minutes.
  22. 22Transfer all sauce ingredients to a blender and blend until completely smooth.
  23. 23Transfer all sauce ingredients to a blender and blend until completely smooth.
  24. 24Transfer all sauce ingredients to a blender and blend until completely smooth.
  25. 25Return the blended sauce to the pot and add low-fat Greek yogurt, butter, chopped cilantro, and salt to taste, mixing over a low simmer.
  26. 26Return the blended sauce to the pot and add low-fat Greek yogurt, butter, chopped cilantro, and salt to taste, mixing over a low simmer.
  27. 27Return the blended sauce to the pot and add low-fat Greek yogurt, butter, chopped cilantro, and salt to taste, mixing over a low simmer.
  28. 28Grill the marinated chicken until charred (approximately 10 minutes) or bake/broil until slightly undercooked.
  29. 29Grill the marinated chicken until charred (approximately 10 minutes) or bake/broil until slightly undercooked.
  30. 30Grill the marinated chicken until charred (approximately 10 minutes) or bake/broil until slightly undercooked.
  31. 31Dice the cooked chicken into small pieces.
  32. 32Dice the cooked chicken into small pieces.
  33. 33Dice the cooked chicken into small pieces.
  34. 34Add the diced chicken to the sauce and simmer for 15-20 minutes to finish cooking.
  35. 35Add the diced chicken to the sauce and simmer for 15-20 minutes to finish cooking.
  36. 36Add the diced chicken to the sauce and simmer for 15-20 minutes to finish cooking.
  37. 37Mix cooked basmati rice (cooked in chicken bone broth for extra protein and flavor, optional) into the chicken and sauce mixture.
  38. 38Mix cooked basmati rice (cooked in chicken bone broth for extra protein and flavor, optional) into the chicken and sauce mixture.
  39. 39Mix cooked basmati rice (cooked in chicken bone broth for extra protein and flavor, optional) into the chicken and sauce mixture.
  40. 40Split the mixture into 11 equal-sized portions.
  41. 41Split the mixture into 11 equal-sized portions.
  42. 42Split the mixture into 11 equal-sized portions.
  43. 43Spoon a portion of the chicken tikka masala mixture onto a burrito tortilla.
  44. 44Spoon a portion of the chicken tikka masala mixture onto a burrito tortilla.
  45. 45Spoon a portion of the chicken tikka masala mixture onto a burrito tortilla.
  46. 46Add fresh cilantro on top of the filling.
  47. 47Add fresh cilantro on top of the filling.
  48. 48Add fresh cilantro on top of the filling.
  49. 49Fold and roll the burritos tightly.
  50. 50Fold and roll the burritos tightly.
  51. 51Fold and roll the burritos tightly.
  52. 52Cook the burritos in a pan until golden brown on all sides.
  53. 53Cook the burritos in a pan until golden brown on all sides.
  54. 54Cook the burritos in a pan until golden brown on all sides.

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 lemons lemon juice
  • 2 lemons lemon juice
  • 2 lemons lemon juice
  • 2 tablespoons salt
  • 2 tablespoons salt
  • 2 tablespoons salt
  • 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
  • 2 onions
  • 2 onions
  • 4 tablespoons tomato paste
  • 4 tablespoons tomato paste
  • 4 tablespoons tomato paste
  • 14.5 oz canned tomatoes
  • 14.5 oz canned tomatoes
  • 14.5 oz canned 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
  • salt
  • salt
  • 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
  • 600 g low fat greek yogurt for dipping sauce
  • 600 g low fat greek yogurt for dipping sauce
  • 600 g low fat greek yogurt for dipping sauce
  • 1 lemon lemon juice for dipping sauce
  • 1 lemon lemon juice for dipping sauce
  • 1 lemon lemon juice for dipping sauce
  • 80 ml milk for dipping sauce
  • 80 ml milk for dipping sauce
  • 80 ml milk for dipping sauce
  • 15 g honey for dipping sauce
  • 15 g honey for dipping sauce
  • 15 g honey for dipping sauce
  • chopped chives for dipping sauce
  • chopped chives for dipping sauce
  • chopped chives for dipping sauce
  • cilantro for dipping sauce
  • cilantro 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).