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).