Sort ingredients
lizandcliff
QR Code
Listen
Pdf
Make a spice mix with smoked paprika, cumin, garam masala, coriander, turmeric, and cayenne. Use half in the marinade and half in the sauce.
Marinate the chicken in yogurt, garlic, ginger paste, lemon juice, and half the spice mix.
Make the masala sauce by cooking onions until translucent, then adding garlic and ginger. Add tomato paste and the other half of the spice mix. Simmer for 1 minute.
Add canned tomatoes, water, and cilantro. Simmer for 10-15 minutes, then blend until smooth.
Add low-fat Greek yogurt, butter, and more cilantro to the sauce. Simmer over low heat.
Grill the chicken until charred, about 10 minutes. Dice and add to the sauce, then simmer for 15-20 minutes.
Cook the basmati rice in chicken bone broth for extra protein and flavor.
Assemble the burritos with the chicken-sauce mixture and rice.
Make a herby yogurt sauce for dipping or serving with the burritos, using low-fat Greek yogurt, lemon juice, milk, and honey.
To re-heat from fridge (not frozen) 370 for 15 minutes. From frozen will try lower heat for longer.