Informations supplémentaires
30 min.
|
833 kcal
|
easy
|
|
Printable version
1. Cook the rice
Bring a pot with 1 2P | 1.5 3P cup of water and the bouillon cube to a boil. Pour the rice, cover and cook over low heat for 10-12 minutes.
2. Setup
Chop the ginger, the pickled jalapeños, the cilantro and the mint. Zest the lime and cut it in half. Cut the tomato into cubes. On a separate board, cut the chicken into pieces. In a bowl, mix the chicken with 1 2P | 2 3P tbsp. of yogurt, the spices, the ginger and a drizzle of olive oil. Leave to marinate for 5 minutes.
3. Cook the chicken
In a pan, over medium-high heat, add a drizzle of olive oil. Add the chicken pieces and cook for 3-4 minutes.
4. Make the sauce
In a bowl, mix the rest of the yogurt with the mint, the cilantro, the pickled jalapeños, the lime zest and the juice of half a lime.
5. Assemble and cook the burrito
Add a little rice in the center of the tortilla. Add the chicken, the sauce (caution! spicy!) and the tomatoes. Start by folding the sides, then fold the bottom of the tortilla over all the filling, then roll it tightly on itself to close it. Wrap in aluminum foil. If desired, return to the pan to cook for 1-2 minutes on each side.
6. Plate your dish
Serve the chicken tikka masala burritos. Fun fact: Tikka masala is a chicken dish that has been marinated in yogurt and served in a curry and masala spiced sauce, that was popularized in the United Kingdom by chefs of Indian, Pakistani and Bengali origin. Bon appétit!
360gChicken Thighs
140gBasmati Rice
2unitWheat tortilla 12in
1unitFresh Mint and Cilantro
15mlJalapeño(s)
1unitGreek Yogourt 2%
1unitGinger
1unitTomato(es)
15mlSpice Mix (smoked paprika,chili powder,garam massala powder)
What you need
Pot, Pan, Bowl.
833 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
124g
41%
fat
15g
23%
cholesterol
121mg
40%
fiber
5g
20%
protein
45g
saturated
4g
20%
sodium
1966mg
82%
sugar
2g
trans
0g