INDIAN BURRITOS THAT ARE ABOUT TO CHANGE YOUR LIFE!

Ingredients

• 5 tbsp Unsalted Butter (Divided: 1 tbsp for rice, 4 tbsp for sauce and finishing butter)
• 1 medium Yellow Onion (Diced; about 1 cup total)
• 3 tbsp Garlic Paste (Prepared or store‑bought)
• 2 tbsp Ginger Paste (Prepared or store‑bought)
• 1.5 cup Long Grain White Rice (Rinsed before cooking)
• 2.5 cup Chicken Broth (Low‑sodium; can substitute vegetable broth)
• 1.5 lb Boneless Chicken Thighs (Cut into bite‑size pieces)
• 1 tbsp Vegetable Oil (For searing chicken)
• 1 tsp Smoked Paprika
• 1 tsp Red Pepper Powder (Adjust to heat preference)
• 0.5 tsp Turmeric
• 1 tsp Ground Cumin
• 1 tsp Garam Masala
• 2 tbsp Tomato Paste
• 0.5 cup Water
• 1 cup Heavy Cream (Full‑fat for richness)
• 0.25 cup Fresh Cilantro (Chopped)
• 4 pieces Large Flour Tortillas (10‑inch size)
• 4 pieces Papadum (Broken into bite‑size shards for crunch)
• to taste Salt
• to taste Black Pepper

Instructions

1. Sauté onion and garlic for rice

   Melt 1 tbsp butter in the saucepan over medium heat. Add the diced yellow onion and sauté 2–3 minutes until softened. Stir in 1 tbsp garlic paste and cook another minute until fragrant.

   Time: PT5M

   Temperature: medium

2. Toast rice and add broth

   Add the rinsed 1.5 cups white rice to the saucepan, stirring to coat each grain with the buttery mixture. Pour in 2.5 cups chicken broth, season with a pinch of salt and pepper, and give a quick stir.

   Time: PT2M

   Temperature: medium

3. Simmer rice

   Bring the mixture to a boil, then cover with the lid, reduce heat to low, and simmer 15–18 minutes until all liquid is absorbed and the rice is tender.

   Time: PT18M

   Temperature: low

4. Prepare and marinate chicken

   While the rice cooks, cut the 1.5 lb boneless chicken thighs into bite‑size pieces. In a bowl, toss the chicken with 1 tbsp oil, 1 tbsp ginger paste, 1 tbsp garlic paste, a pinch of salt, pepper, and 1 tsp red pepper powder. Mix thoroughly with clean hands, then let it rest 10–15 minutes.

   Time: PT12M

5. Sear the chicken

   Heat the large skillet over medium‑high heat, add a drizzle of oil, and add the marinated chicken in a single layer. Cook 4–5 minutes, turning once, until the pieces develop a golden brown crust. Remove the chicken and set aside.

   Time: PT5M

   Temperature: medium‑high

6. Build the butter sauce – aromatics

   In the same skillet, melt about 4 tbsp butter. Add a small diced yellow onion and sauté 3–4 minutes until translucent. Stir in the remaining 2 tbsp garlic paste and 1 tbsp ginger paste; cook 1 minute until fragrant.

   Time: PT5M

   Temperature: medium

7. Add spices and tomato paste

   Add 1 tsp smoked paprika, 1 tsp red pepper powder, 0.5 tsp turmeric, 1 tsp ground cumin, and 1 tsp garam masala. Stir quickly, then mix in 2 tbsp tomato paste. Cook 1–2 minutes until the paste darkens slightly and the spices become aromatic.

   Time: PT2M

   Temperature: medium

8. Finish the sauce

   Pour in 0.5 cup water, stir, then add 1 cup heavy cream. Bring to a gentle simmer, then return the seared chicken to the pan. Cook 5–6 minutes, allowing the chicken to finish cooking and the sauce to thicken.

   Time: PT7M

   Temperature: low

9. Finish the garlic butter rice

   When the rice is done, stir in an extra pat of butter and the chopped cilantro. Cover and keep warm until assembly.

   Time: PT2M

10. Assemble the burritos

    Lay a tortilla flat. Spread a generous layer of the garlic butter rice, top with butter chicken, and sprinkle broken papadum pieces for crunch. Fold the sides and roll tightly. Repeat for remaining tortillas.

    Time: PT5M

11. Serve

    Serve the burritos hot, optionally with extra cilantro or a squeeze of lime. Enjoy!

    Time: PT1M

Nutrition Facts

Calories

680

Protein

32 g

Carbohydrates

68 g

Fat

30 g

Fiber

4 g