While I can say, without a doubt, that I prefer my Butter Chicken straight up and not in a burrito, this recipe is still worth making.
I’ll just leave it up to you on whether you want to wrap it in a grilled and buttery tortilla or pile it high on a bowl of rice.
Either way, don’t forget to garnish with Quick Pickled Red Onions for added flavor and texture to completely elevate this dish.
- 1 lb chicken tenders
- 1 cup Greek yogurt
- 2 tbsp lemon juice
- 2 tbsp garam masala
- 1 tbsp turmeric
- 3 tbsp cumin
- 1 onion, thinly sliced
- 1 tbsp garlic, minced
- 2 tbsp ginger, grated
- 1/4 tsp cinnamon
- 3 tomatoes, diced
- 1 jalapeno, diced
- 1 cup chicken stock
- 1.5 cups heavy cream
- 2 tsp tomato paste
Cook rice according to package directions.
Season with butter, salt, pepper and chopped cilantro (if you’d like).
Melt 3 tbsp butter over medium heat in a deep-sided pan until foamy.
Add onion and saute until translucent.
Throw in garlic, ginger, 1 tbsp cumin and a pinch of salt.
Continue to saute until the onions begin to color.
Add cinnamon, tomatoes and jalapeño.
Cook for about 10 minutes, or until the tomatoes and peppers begin to soften.
Stir in yogurt, lemon juice, garam masala, turmeric and remaining cumin.
Add stock and nestle your chicken tenders into the mix, simmering uncovered for about 30 minutes, or until chicken is cooked through and shreddable.
Remove chicken and shred before adding it back to the pan.
Stir in heavy cream and tomato paste.
Simmer until warmed through.
Season to taste.
Serve over a pile of rice or wrapped tightly in a warm, buttery tortilla with rice.
Either way, garnish generously with fresh cracked pepper, Sriracha, cilantro and pickled red onions.
Pro Tip: The longer this sauce is simmered, the more the flavor it’ll develop. For that reason, your next day’s leftovers will be *chef’s kiss* amazing.