# Chicken Tikka Masala Burritos

These high-protein chicken tikka masala burritos are perfect for meal prepping and can be stored frozen for quick and delicious meals.

- Servings: 11 servings
- Cuisine: Indian
- Category: Drink
- Language: en

## 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

## Instructions

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

## Equipment

- bowl
- lemon juicer
- baking dish
- pot
- blender
- baking 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).

## Source

- Original video: https://www.instagram.com/reel/C7ul8ZhJjbZ/?igsh=MTEydXZuemFjMHpqdQ==
- Recipe page: https://www.cliprecipe.com/recipe/ed385566-d12c-4c0a-accf-5669ab7c53ad
- Extracted: 2025-07-07

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt