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Butter Chicken Meal Prep Burritos
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Butter Chicken Meal Prep Burritos

1 h 15 minServes 6Nutri-Score C€€
from @ice.karimcooks47 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • boneless skinless chicken thighs (cut into small cubes or strips)Meat680 g
  • nonfat Greek yogurt (for the marinade)Dairy120 g
  • salt (to taste)Spices3 g
  • black pepper (to taste)Spices2 g
  • curry powder (1 tsp)Spices2 g
  • turmeric (1 tsp for the marinade)Spices2 g
  • garam masala (2 tsp for the marinade)Spices4 g
  • garlic ginger paste (2 tsp for the marinade)Pantry10 g
  • Kashmiri chili powder (1 tsp for the marinade)Spices2 g
  • lemon juice (1 tbsp)Produce15 ml
  • avocado oil (for searing the chicken)Pantry15 ml
  • ghee (for the sauce)Dairy15 ml
  • red onion (thinly sliced)Produce1 piece
  • garlic ginger paste (1 tbsp for the sauce)Pantry15 g
  • cardamom pods (whole)Spices5 pieces
  • turmeric (1 tsp for the sauce)Spices2 g
  • Kashmiri chili powder (1 tsp for the sauce)Spices2 g
  • garam masala (1 tsp for the sauce)Spices2 g
  • cashews (1/4 cup)Nuts & seeds35 g
  • crushed tomatoes (one 28 oz can)Pantry794 g
  • water (1/2 cup)Other120 ml
  • honey (to balance the spices)Pantry10 g
  • basmati rice (washed and cooked)Grains300 g
  • large tortillas (warmed)Bakery6 pieces

per serving

Nutrition

474kcal

Carbs
50 g
Proteins
29 g
Fat
18 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Sauté pan
  • Blender
  • Mixing bowl
  • Saucepan

step by step

Method

  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.
    Step 1

  2. Cook the rice

    • Cook the washed basmati rice according to package instructions.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 7

  8. Store

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