Butter Chicken Burrito Recipe
Butter chicken, popularly known as Murgh Makhani, is one of India’s most celebrated culinary creations. It was invented in Delhi during the late 1940s by chefs at Moti Mahal. To prevent leftover tandoori chicken from drying out, the chefs simmered it in a luxurious gravy made with tomatoes, butter, cream, and aromatic spices. The result was a mildly spiced, creamy curry that quickly won hearts across India and later around the world.
Servings 4 People
Calories 550kcal
Equipment
- Large mixing bowl for marination
- Skillet or pan for cooking
- Blender or food processor for pureeing tomatoes
- Knife and cutting board
- Tongs for assembling and grilling Grill pan for crisping the burritos
Ingredients
- 500 g boneless chicken thighs or paneer for a vegetarian healthy burrito recipe, cut into bite-sized pieces
- 1 cup plain yogurt
- 2 tbsp butter
- 1 large onion finely chopped
- 2 tomatoes pureed
- 2 tsp ginger-garlic paste
- 1 tsp garam masala
- 1 tsp turmeric
- 1 tsp red chili powder adjust for spice level in your viral fusion food
- 1 tsp cumin powder
- Salt to taste
- 1/2 cup heavy cream or coconut milk for a lighter Indian Mexican fusion
- Fresh cilantro chopped (for garnish)
- For the Burritos:
- 4 large flour tortillas whole wheat for a healthier twist on this butter chicken burrito
- 1 cup cooked basmati rice seasoned with cumin for extra flavor
- 1 cup shredded cheese mozzarella or cheddar
- 1 cucumber diced
- 1 red onion thinly sliced
- 1/2 cup Greek yogurt or raita
Instructions
- Marinate the Chicken: In a bowl, mix yogurt, ginger-garlic paste, turmeric, red chili powder, cumin powder, garam masala, and salt. Add chicken pieces and coat well. Let it marinate for 20-30 minutes (or overnight for deeper flavors in your Indian Mexican fusion).
- Cook the Butter Chicken: Heat butter in a pan over medium heat. Sauté chopped onions until golden brown. Add the marinated chicken and cook for 5-7 minutes until browned. Stir in pureed tomatoes and simmer for 10 minutes until the sauce thickens. Pour in heavy cream, adjust seasoning, and cook for another 2 minutes. Garnish with cilantro and set aside.
- Prepare the Fillings: While the chicken cooks, warm the tortillas. Cook basmati rice if not already prepared, seasoning it lightly with cumin.
- Assemble the Burritos: Lay a tortilla flat. Spread a layer of rice in the center, top with butter chicken, shredded cheese, diced cucumber, sliced red onion, and a dollop of Greek yogurt. Fold the sides in and roll tightly to form the burrito.
- Grill (Optional): Heat a grill pan or skillet. Place the burrito seam-side down and grill for 2-3 minutes per side until crispy and the cheese melts, enhancing the viral appeal of this butter chicken burrito.
- Serve: Cut in half, squeeze lemon if desired, and enjoy your easy butter chicken burrito hot!
Notes
Tips and Variations
- Spice Level: Adjust red chili powder for milder or spicier versions to suit Indian or USA palates.
- Vegetarian Twist: Swap chicken with paneer or tofu for a healthy burrito recipe.
- Make it Healthier: Use low-fat yogurt and whole wheat tortillas to reduce calories in this Indian Mexican fusion.
- Add-Ins: Include bell peppers or avocado for extra crunch and nutrition in your viral fusion food.
- Meal Prep: Prepare the butter chicken ahead for quick assembly.