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Indian Butter Chicken Burrito
...in your mind.
Indian Butter Chicken Burrito

Indian Butter Chicken Burrito

Ingredients

  • 1 1/2 pounds boneless, skinless chicken thighs, cut into bite sized pieces
  • 1 tablespoon neutral oil
  • 1 tablespoon each ginger paste & garlic paste
  • 1.5 tablespoons red chili powder
  • 1/2 teaspoon each kosher salt & pepper
  • 1/4 cup butter
  • 1 small, or 1/2 large yellow onion, diced
  • 1 tablespoon each ginger & garlic paste
  • 1 tablespoon garam masala
  • 2 tablespoons oil
  • 1 small onion, diced
  • 1 tablespoon garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon red chili powder
  • 1 teaspoon ground turmeric
  • 1/4 cup tomato paste
  • 1/2 cup water
  • 1 cup heavy cream
  • 1 teaspoon each salt & pepper
  • Large flour tortillas, 12-14 inches
  • Garlic butter rice, see recipe below
  • Papadum, thin super light & crispy Indian crackers – optional (but feel free to substitute any crispy, fairly neutral flavored cracker)
    Garlic Butter Rice
  • 1/3 cup diced yellow onion
  • 2 tablespoons butter
  • 1 tablespoon garlic paste
  • 1.5 cups white rice, rinsed well and drained
  • 2.5 cups chicken broth
  • Good pinch kosher salt & coarse ground pepper
  • 3 tablespoons chopped cilantro

Directions

  1. Put chicken in a bowl with the oil, garlic and ginger paste, red pepper powder and salt and pepper – mix well to combine and set aside 15 minutes
  2. Put a large pan over high heat and when hot, add half the chicken – cook until just beginning to brown, about 3 minutes then remove to a plate and repeat with the rest of the chicken – put that batch on the plate too
  3. Turn the pan down to medium high and add the butter, and onion – stir until just softened about 3 minutes
  4. Then put in the garlic & ginger, stir till fragrant then add remaining spices – mixing them into the onions well
  5. Add tomato paste and water – mix well to combine
  6. Add the cream and when relatively smooth and beautifully incorporated, add chicken to the sauce, put on a lid, turn down to a low simmer and let finish cooking – 4-5 minutes
  7. Remove lid, season to taste with salt & pepper, and you’re ready to eat as is, or make into a burrito
  8. Warm tortilla to make it more pliable, then add some garlic butter rice, the butter chicken, some papadum and roll up – done!
    Garlic Butter Rice
  1. Melt 1 tablespoon of the butter in a small pot, add onion and cook until just softened, 3 to 4 minutes
  2. Add garlic paste, and stir just until fragrant, 30-45 seconds
  3. Put in the rice, and mix well to coat, stirring often about 3 minutes
  4. Pour in the broth, stirring to mix and add salt & pepper
  5. Bring to a boil, cover with a lid and turn down to a low simmer
  6. Cook until al the liquid has been incorporated, 15-17 minutes
  7. Remove from heat, stir in the remaining butter, and when incorporated, mix in the cilantro
  8. Use
Indian Butter Chicken Burrito

Indian Butter Chicken Burrito

Ingredients

  • 1 1/2 pounds boneless, skinless chicken thighs, cut into bite sized pieces
  • 1 tablespoon neutral oil
  • 1 tablespoon each ginger paste & garlic paste
  • 1.5 tablespoons red chili powder
  • 1/2 teaspoon each kosher salt & pepper
  • 1/4 cup butter
  • 1 small, or 1/2 large yellow onion, diced
  • 1 tablespoon each ginger & garlic paste
  • 1 tablespoon garam masala
  • 2 tablespoons oil
  • 1 small onion, diced
  • 1 tablespoon garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon red chili powder
  • 1 teaspoon ground turmeric
  • 1/4 cup tomato paste
  • 1/2 cup water
  • 1 cup heavy cream
  • 1 teaspoon each salt & pepper
  • Large flour tortillas, 12-14 inches
  • Garlic butter rice, see recipe below
  • Papadum, thin super light & crispy Indian crackers – optional (but feel free to substitute any crispy, fairly neutral flavored cracker)
    Garlic Butter Rice
  • 1/3 cup diced yellow onion
  • 2 tablespoons butter
  • 1 tablespoon garlic paste
  • 1.5 cups white rice, rinsed well and drained
  • 2.5 cups chicken broth
  • Good pinch kosher salt & coarse ground pepper
  • 3 tablespoons chopped cilantro

Directions

  1. Put chicken in a bowl with the oil, garlic and ginger paste, red pepper powder and salt and pepper – mix well to combine and set aside 15 minutes
  2. Put a large pan over high heat and when hot, add half the chicken – cook until just beginning to brown, about 3 minutes then remove to a plate and repeat with the rest of the chicken – put that batch on the plate too
  3. Turn the pan down to medium high and add the butter, and onion – stir until just softened about 3 minutes
  4. Then put in the garlic & ginger, stir till fragrant then add remaining spices – mixing them into the onions well
  5. Add tomato paste and water – mix well to combine
  6. Add the cream and when relatively smooth and beautifully incorporated, add chicken to the sauce, put on a lid, turn down to a low simmer and let finish cooking – 4-5 minutes
  7. Remove lid, season to taste with salt & pepper, and you’re ready to eat as is, or make into a burrito
  8. Warm tortilla to make it more pliable, then add some garlic butter rice, the butter chicken, some papadum and roll up – done!
    Garlic Butter Rice
  1. Melt 1 tablespoon of the butter in a small pot, add onion and cook until just softened, 3 to 4 minutes
  2. Add garlic paste, and stir just until fragrant, 30-45 seconds
  3. Put in the rice, and mix well to coat, stirring often about 3 minutes
  4. Pour in the broth, stirring to mix and add salt & pepper
  5. Bring to a boil, cover with a lid and turn down to a low simmer
  6. Cook until al the liquid has been incorporated, 15-17 minutes
  7. Remove from heat, stir in the remaining butter, and when incorporated, mix in the cilantro
  8. Use