Butter Chicken Burritos

Hand holding a butter chicken burrito cut open to show rice and saucy chicken

Butter chicken burritos - tender garam-masala-marinated chicken simmered in a creamy cashew tomato sauce, then wrapped up with rice and cilantro in a warm tortilla and griddled. Makes 4 to 6 burritos.

Prep Time20

Cook Time25

Total Time45

Course: Dinner, Main Course

Cuisine: Indian

Keyword: The Cooking Mawma

Servings: burritos

Ingredients

For the chicken

3 chicken breasts ~1.5 lbs, cubed
3 tbsp non-fat plain greek yogurt
4 garlic cloves grated
1 tsp fresh ginger grated
1 tbsp salt
2 tsp garam masala
2 tsp turmeric
2 tsp cumin
2 tsp chili powder
1 tsp paprika
1 tbsp olive oil

For the sauce

4 tbsp ghee or butter divided
1 small white onion chopped
1 tbsp garlic minced
1 tbsp fresh ginger minced
2 8 oz cans tomato sauce
1 tbsp garam masala
2 tsp chili powder
1 tsp turmeric
1/2 cup cashews
1.5 cups heavy cream
1 cinnamon stick

For serving

Cilantro for garnish
Basmati or jasmine rice for serving
Burrito size tortillas for serving

Instructions

Cube the chicken and place in a large bowl. Add the yogurt, garlic, ginger, olive oil and all the spices listed under "for the chicken." Mix to coat. Cover and marinate at least 30 minutes, or up to 24 hours in the refrigerator.
In a large, deep frying pan, heat 2 tbsp ghee or butter over medium-high heat. Add the marinated chicken and cook about 4 minutes per side (it does not need to cook through yet). Remove and set aside.
In the same pan, add another 2 tbsp ghee or butter and cook the onion 2-3 minutes. Add the minced garlic and ginger and cook another 2-3 minutes.
Add the tomato sauce, garam masala, chili powder, turmeric, heavy cream and cashews. Cook 3 minutes, then turn off the heat and blend until completely smooth.
Return the blended sauce to the pan over low heat. Add the chicken back in along with the cinnamon stick and simmer on low 10-15 minutes until thickened. Taste and add salt if needed.
Assemble each burrito with cooked rice, chicken and cilantro in the center. Fold in the sides, then fold the bottom edge up and roll tightly. Griddle both sides of the burrito in a pan over medium heat about 2 minutes per side. Serve.

Nutrition