Chicken tikka masala was invented in Glasgow in the 1960s, making this Indian-Mexican fusion technically Scottish-inspired.
Chicken Tikka Masala Burritos
Savor the bold and zesty flavors of our Chicken Tikka Masala Burritos! Packed with tender chicken marinated in a rich tikka masala sauce and wrapped in a warm tortilla, these protein-packed delights are both satisfying and guilt-free. Elevate your meal prep game with this delicious fusion that’s sure to spice up your lunch or dinner!
Prep
15
min
Cook
30
min
Serves
11
people
Level
intermediate
📝 Ingredients
Serves 11🥬Fresh Produce(8)
- Chopped Chives/cilantro
- Handful of chopped cilantro/stems
- 2 tablespoons minced garlic (30 ml)
- 2 tablespoons ginger paste (30 ml)
- Juice of 2 lemons
- Juice of 1 lemon
- 2 onions, chopped
- 150ml water (5.07 fl oz)
🥩Meat & Seafood(2)
- 350g Chicken bone broth (0.77 lbs)optional
- 48oz chicken breast (1.36 kg)
🥛Dairy & Eggs(6)
- 30g butter (2.1 tbsp)
- 15g butter (1.05 tbsp)
- 200g low fat Greek yogurt (7.06 oz)
- 600g low fat greek yogurt (21.2 oz)
- 80ml milk (2.7 fl oz)
- 240g yogurt (8.47 oz)
🫙Pantry Staples(4)
- 200g basmati rice (7.06 oz)
- 11 burrito tortillas
- 15g honey (0.53 oz)
- 14.5oz can tomatoes (411 g)
🧂Spices & Seasonings(7)
- 1 tsp cayenne (5 ml)
- 1 tablespoon coriander (15 ml)
- 2 tablespoons cumin (30 ml)
- 1 tablespoon garam masala (15 ml)
- 3 tablespoons smoked paprika (45 ml)
- 2 tablespoons salt (30 ml)
- 1 tsp turmeric (5 ml)
👨🍳 Instructions
- 1
For the marinade, add yogurt, garlic, ginger, lemon juice, and half of the spice mix to the chicken breast. Marinate for at least a couple of hours.
- 2
For the sauce, cook onions over high heat until translucent, then add garlic and ginger and sauté for 3-4 minutes.
- 3
Add tomato paste and the remaining spice mix, then simmer for 1 minute.
- 4
Add canned tomatoes, water, and chopped cilantro, then simmer for 10-15 minutes and blend until completely smooth.
- 5
Add Greek yogurt, butter, and salt to the blended sauce and mix over low simmer.
- 6
Grill chicken until charred, about 10 minutes (or bake/broil). Dice and add to sauce, cover and simmer for 15-20 minutes.
- 7
Cook basmati rice in chicken bone broth for extra protein and flavor, if desired.
- 8
Assemble burritos with chicken mixture and rice, wrap in tortillas.
- 9
For herby yogurt sauce, mix Greek yogurt, lemon juice, milk, honey, and chopped chives/cilantro.
💡 Pro Tips
- ✓Marinate chicken for 4-24 hours because yogurt's lactic acid needs time to denature proteins and tenderize meat fibers - 2 hours minimum for basic penetration, 8+ hours for maximum effect.timing4-24 hours
- ✓Cook your onions at exactly medium-high heat (around 325°F pan surface) to achieve translucency without browning, which would add unwanted bitter compounds to the delicate tomato base.technique325°F
- ✓Temper your Greek yogurt by mixing 2-3 tablespoons of hot sauce into the yogurt first before adding it all back - this prevents the proteins from curdling at temperatures above 180°F.technique180°F
- ✓Use a 2:1 rice to liquid ratio when cooking basmati in bone broth, and toast the rice for 2-3 minutes before adding liquid to develop nutty flavors and prevent mushiness.technique2:1 ratio
- ✓Warm your tortillas to 165°F before assembly because this activates the starches and makes them 60% more pliable, preventing cracks during wrapping.technique165°F
Share this recipe
Prep
15
min
Cook
30
min
Serves
11
people
Level
intermediate
Share this recipe
Chicken tikka masala was invented in Glasgow in the 1960s, making this Indian-Mexican fusion technically Scottish-inspired.
Chicken Tikka Masala Burritos
Savor the bold and zesty flavors of our Chicken Tikka Masala Burritos! Packed with tender chicken marinated in a rich tikka masala sauce and wrapped in a warm tortilla, these protein-packed delights are both satisfying and guilt-free. Elevate your meal prep game with this delicious fusion that’s sure to spice up your lunch or dinner!
📝 Ingredients
Serves 11🥬Fresh Produce(8)
- Chopped Chives/cilantro
- Handful of chopped cilantro/stems
- 2 tablespoons minced garlic (30 ml)
- 2 tablespoons ginger paste (30 ml)
- Juice of 2 lemons
- Juice of 1 lemon
- 2 onions, chopped
- 150ml water (5.07 fl oz)
🥩Meat & Seafood(2)
- 350g Chicken bone broth (0.77 lbs)optional
- 48oz chicken breast (1.36 kg)
🥛Dairy & Eggs(6)
- 30g butter (2.1 tbsp)
- 15g butter (1.05 tbsp)
- 200g low fat Greek yogurt (7.06 oz)
- 600g low fat greek yogurt (21.2 oz)
- 80ml milk (2.7 fl oz)
- 240g yogurt (8.47 oz)
🫙Pantry Staples(4)
- 200g basmati rice (7.06 oz)
- 11 burrito tortillas
- 15g honey (0.53 oz)
- 14.5oz can tomatoes (411 g)
🧂Spices & Seasonings(7)
- 1 tsp cayenne (5 ml)
- 1 tablespoon coriander (15 ml)
- 2 tablespoons cumin (30 ml)
- 1 tablespoon garam masala (15 ml)
- 3 tablespoons smoked paprika (45 ml)
- 2 tablespoons salt (30 ml)
- 1 tsp turmeric (5 ml)
👨🍳 Instructions
- 1
For the marinade, add yogurt, garlic, ginger, lemon juice, and half of the spice mix to the chicken breast. Marinate for at least a couple of hours.
- 2
For the sauce, cook onions over high heat until translucent, then add garlic and ginger and sauté for 3-4 minutes.
- 3
Add tomato paste and the remaining spice mix, then simmer for 1 minute.
- 4
Add canned tomatoes, water, and chopped cilantro, then simmer for 10-15 minutes and blend until completely smooth.
- 5
Add Greek yogurt, butter, and salt to the blended sauce and mix over low simmer.
- 6
Grill chicken until charred, about 10 minutes (or bake/broil). Dice and add to sauce, cover and simmer for 15-20 minutes.
- 7
Cook basmati rice in chicken bone broth for extra protein and flavor, if desired.
- 8
Assemble burritos with chicken mixture and rice, wrap in tortillas.
- 9
For herby yogurt sauce, mix Greek yogurt, lemon juice, milk, honey, and chopped chives/cilantro.
💡 Pro Tips
- ✓Marinate chicken for 4-24 hours because yogurt's lactic acid needs time to denature proteins and tenderize meat fibers - 2 hours minimum for basic penetration, 8+ hours for maximum effect.timing4-24 hours
- ✓Cook your onions at exactly medium-high heat (around 325°F pan surface) to achieve translucency without browning, which would add unwanted bitter compounds to the delicate tomato base.technique325°F
- ✓Temper your Greek yogurt by mixing 2-3 tablespoons of hot sauce into the yogurt first before adding it all back - this prevents the proteins from curdling at temperatures above 180°F.technique180°F
- ✓Use a 2:1 rice to liquid ratio when cooking basmati in bone broth, and toast the rice for 2-3 minutes before adding liquid to develop nutty flavors and prevent mushiness.technique2:1 ratio
- ✓Warm your tortillas to 165°F before assembly because this activates the starches and makes them 60% more pliable, preventing cracks during wrapping.technique165°F