This delectable fusion dish marries the flavors of tender butter chicken and fluffy basmati rice, all wrapped up in a warm tortilla. Perfect for a satisfying meal anytime, anywhere.
Butter Chicken Burrito
Creamy butter chicken, fragrant basmati rice, wrapped in a warm flour tortilla
Ingredients
- 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
- 1 cup plain yogurt
- 2 tablespoons ginger-garlic paste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric powder
- Salt to taste
- 2 tablespoons butter
- 1 onion finely chopped
- 3 cloves garlic minced
- 1 can 14.5 oz diced tomatoes
- 1/2 cup heavy cream
- For the Burritos:
- Large flour tortillas
- Cooked basmati rice
Instructions
Marinate the Chicken:
- In a bowl, combine yogurt, ginger-garlic paste, ground cumin, ground coriander, garam masala, turmeric powder, and salt.
- Add the chicken pieces to the marinade, ensuring they are well coated. Cover the bowl and refrigerate for at least 1 hour, or preferably overnight, to allow the flavors to meld.
Prepare the Butter Chicken:
- Heat butter in a large skillet over medium heat. Add chopped onions and minced garlic, sautéing until they turn translucent.
- Pour in the diced tomatoes (with their juices) and the same spices used to marinate the chicken. Stir well to combine.
- Increase the heat to medium-high and bring the mixture to a simmer. Then, reduce the heat to medium-low, cover, and let it simmer for about 15-20 minutes, stirring occasionally, until the tomatoes are fully cooked and the flavors meld.
- Once cooked, transfer the mixture to a blender and add the heavy cream. Blend until smooth and creamy. Optionally, you can sieve the mixture for a smoother consistency.
Cook the Chicken:
- In the same skillet used for the tomato mixture, heat some more butter over medium heat. Add the marinated chicken pieces and cook until they are fully cooked through and golden brown on all sides.
- Combine Chicken and Sauce:
- Once the chicken is cooked, pour the creamy tomato sauce back into the skillet with the chicken. Stir well to combine, ensuring the chicken is coated evenly with the sauce.
Assemble the Burritos:
- Warm the flour tortillas in a dry skillet or microwave for a few seconds to make them pliable.
- Spoon a generous portion of cooked basmati rice onto the center of each tortilla.
- Spoon the creamy butter chicken mixture on top of the rice.
Roll the Burritos:
- Fold the sides of the tortilla over the filling, then fold the bottom edge over the filling and roll tightly to form a burrito.Toast both sides until brown
Serve and Enjoy:
- Serve the butter chicken and rice burritos immediately, either whole or sliced in half for easier handling.
- Garnish with fresh cilantro leaves for an extra burst of flavor.
- Enjoy the creamy, savory goodness of these fusion burritos with every delicious bite!
