Butter Chicken Burrito Recipe
Butter Chicken Burrito is a delicious fusion dish that combines the flavors of traditional Indian butter chicken with the convenience of a burrito. This recipe is perfect for those who love both Indian and Mexican cuisine, as it brings together the best of both worlds in one flavorful and satisfying meal.
Prep Time: 20 minutes Cook Time: 30 minutesIngredients:
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup plain yogurt
- 2 tablespoons butter
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon chili powder
- 1/2 cup tomato puree
- 1/2 cup heavy cream
- Salt and pepper to taste
- 4 large flour tortillas
- 1 cup cooked basmati rice
- 1 cup shredded cheese (such as cheddar or mozzarella)
- Fresh cilantro, chopped (for garnish)
Instructions: How to Cook Butter Chicken Burrito
- In a bowl, marinate the chicken pieces in yogurt, garam masala, cumin, coriander, turmeric, chili powder, salt, and pepper. Let it marinate for at least 30 minutes.
- In a large skillet, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and grated ginger to the skillet and cook for another 2 minutes.
- Add the marinated chicken to the skillet and cook until browned on all sides, about 8-10 minutes.
- Pour in the tomato puree and heavy cream, stirring to combine. Simmer for another 10-15 minutes until the chicken is cooked through and the sauce has thickened.
- Warm the flour tortillas in a dry skillet or microwave.
- Assemble the burritos by placing a spoonful of cooked rice in the center of each tortilla, followed by a generous portion of the butter chicken mixture.
- Sprinkle shredded cheese on top of the chicken mixture and fold the sides of the tortilla over the filling.
- Heat a clean skillet over medium heat and place the assembled burritos seam-side down. Cook for 2-3 minutes on each side until golden brown and crispy.
- Remove from the skillet, slice in half, and garnish with chopped cilantro before serving.
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