Directions
- 1Prepare the marinade by combining yogurt, garlic, ginger paste, lemon juice, salt, and half of the spice mix.
- 2Marinate the chicken breast for at least a couple of hours.
- 3Prepare the sauce by sautéing onions until translucent, then add minced garlic, ginger, tomato paste, the other half of the spice mix, diced tomatoes, water, and cilantro.
- 4Blend the sauce until completely smooth.
- 5Add the blended sauce back to the pot, and stir in Greek yogurt, cilantro, butter, and salt to taste.
- 6Grill or broil the chicken until charred (about 10 minutes).
- 7Dice the chicken and add it to the sauce; simmer for 15-20 minutes.
- 8Mix in cooked basmati rice.
- 9Assemble the burritos by placing portions of the chicken and rice mixture into tortillas and rolling them up.
- 10Store the burritos frozen.
Ingredients
- 240 g yogurt
- 2 tablespoons minced garlic
- 2 tablespoons ginger paste
- 2 juice of lemons
- 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, chopped
- 4 tablespoons tomato paste
- 14.5 oz canned tomatoes
- 150 ml water
- 1 handful cilantro/stems, chopped
- 200 g low fat Greek yogurt
- 15 g butter
- 200 g basmati rice
- 350 g chicken bone broth
- 11 burrito tortillas
Equipment
blendergrill or broilerlarge potbowl
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