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Butter Chicken Meal Prep Burritos
Hoofdgerecht

Butter Chicken Meal Prep Burritos

1 u 15 minVoor 6Nutri-Score C€€
van @ice.karimcooks47 imports0 keer gekookt
Recept aanpassen

wat u nodig heeft

Ingrediënten

6 personen
  • boneless skinless chicken thighs (cut into small cubes or strips)Vlees680 g
  • nonfat Greek yogurt (for the marinade)Zuivel120 g
  • salt (to taste)Kruiden en specerijen3 g
  • black pepper (to taste)Kruiden en specerijen2 g
  • curry powder (1 tsp)Kruiden en specerijen2 g
  • turmeric (1 tsp for the marinade)Kruiden en specerijen2 g
  • garam masala (2 tsp for the marinade)Kruiden en specerijen4 g
  • garlic ginger paste (2 tsp for the marinade)Voorraadkast10 g
  • Kashmiri chili powder (1 tsp for the marinade)Kruiden en specerijen2 g
  • lemon juice (1 tbsp)Groente en fruit15 ml
  • avocado oil (for searing the chicken)Voorraadkast15 ml
  • ghee (for the sauce)Zuivel15 ml
  • red onion (thinly sliced)Groente en fruit1 stuk
  • garlic ginger paste (1 tbsp for the sauce)Voorraadkast15 g
  • cardamom pods (whole)Kruiden en specerijen5 stukken
  • turmeric (1 tsp for the sauce)Kruiden en specerijen2 g
  • Kashmiri chili powder (1 tsp for the sauce)Kruiden en specerijen2 g
  • garam masala (1 tsp for the sauce)Kruiden en specerijen2 g
  • cashews (1/4 cup)Noten en zaden35 g
  • crushed tomatoes (one 28 oz can)Voorraadkast794 g
  • water (1/2 cup)Overig120 ml
  • honey (to balance the spices)Voorraadkast10 g
  • basmati rice (washed and cooked)Granen300 g
  • large tortillas (warmed)Bakkerij6 stukken

per portie

Voedingswaarden

474kcal

Koolhydraten
50 g
Eiwitten
29 g
Vetten
18 g
Keukengerei aanpassen

wat u gebruikt

Keukengerei

  • Koekenpan
  • Hapjespan
  • Blender
  • Mengkom
  • Steelpan

stap voor stap

Bereiding

  1. Marinate the chicken

    • Cut the chicken thighs into small cubes or strips.
    • Mix with the Greek yogurt, salt, pepper, curry powder, turmeric, garam masala, garlic ginger paste, Kashmiri chili powder and lemon juice.
    • Let marinate for at least 30 minutes.
    Stap 1

  2. Cook the rice

    • Cook the washed basmati rice according to package instructions.
    Stap 2

  3. Sear the chicken

    • Preheat a heavy-bottom pan on high heat and add the avocado oil.
    • Sear the chicken until golden brown, 4-5 minutes per side.
    • Set the chicken aside.
    Stap 3

  4. Start the sauce

    • Preheat a large pan on medium heat and add the ghee.
    • Add the sliced red onion and cook until softened.
    • Add the garlic ginger paste, cardamom pods, turmeric, Kashmiri chili powder and garam masala, and cook for 2 minutes.
    • Add the cashews.
    Stap 4

  5. Simmer and blend the sauce

    • Add the crushed tomatoes with the water and simmer for a few minutes.
    • Blend the sauce until smooth.
    • Taste and adjust the salt, using honey to balance the spices.
    Stap 5

  6. Finish the butter chicken

    • Return the sauce to the pan and add the seared chicken.
    • Mix together and simmer on low heat for 15-20 minutes.
    Stap 6

  7. Assemble the burritos

    • Microwave a large tortilla for 20 seconds to soften.
    • Add basmati rice and butter chicken, then fold tightly.
    • Sear on a pan over medium heat until the burritos are sealed.
    Stap 7

  8. Store

    • Wrap the burritos in foil and store in the fridge for up to 5 days or in the freezer for months.
    Stap 8
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