Name: Smoked Butter Chicken Burrito
Prep time: 2 h
Cook time: 45 min
Total time: 2 h 45 min
Yield: 4
Ingredients: 8 boneless skinless chicken thighs; 1 tbsp olive oil; 2 tbsp garam masala; 2 tbsp cumin; 2 tbsp paprika; ¼ cup Greek yogurt, plus 1 ½ tbsp per burrito; 473ml cream; 2 x 156ml cans tomato paste; 1 x 540ml can chickpeas; 2 cloves garlic; 1 inch piece fresh ginger; 1 lemon, zest and juice; salt; 2 cups minute basmati rice; 1 bunch cilantro; 115ml can or fresh green chilies; ¼ cup water; 2 tbsp olive oil; 150ml Tamarind paste; Juice from 2 limes; 4 cloves garlic; 1.5 inch piece fresh ginger; 2 cups water; 1 English Cucumber; 1 white onion; ½ bunch cilantro; ½ small green cabbage; 300g paneer (1 package); 1-2 tbsp salt; 8 large flour tortillas

Smoked Butter Chicken Burrito

Rated 5.0 stars by 1 users

Food:

poultry

Serves:

4 burritos

Prep Time:

2 hours

Cook Time:

45 min

The burrito mashup recipe you didn't know you needed in your life, these Smoked Butter Chicken Burritos. Smoked and grilled and smother butter chicken with coriander lime rice, yogurt, shaved cabbage and cucumber, and seared paneer all rolled up into flour tortillas. Unfortunately, naan couldn't hold up to the task of keeping these burritos together, but, you could also serve this up plated with a side of naan if you really want to. We recommend the burrito though, way more epic.

By:

Chef Matt Basile

Ingredients

8 boneless skinless chicken thighs
1 tbsp olive oil
2 tbsp garam masala
2 tbsp cumin
2 tbsp paprika
¼ cup Greek yogurt, plus 1 ½ tbsp per burrito
473ml cream
2 x 156ml cans tomato paste
1 x 540ml can chickpeas
2 cloves garlic
1 inch piece fresh ginger
1 lemon, zest and juice
salt

Rice

2 cups minute basmati rice
1 bunch cilantro
115ml can or fresh green chilies
¼ cup water
2 tbsp olive oil
150ml Tamarind paste
Juice from 2 limes
4 cloves garlic
1.5 inch piece fresh ginger
2 cups water

To build

1 English Cucumber
1 white onion
½ bunch cilantro
½ small green cabbage
300g paneer (1 package)
1-2 tbsp salt
8 large flour tortillas

Instructions

In a bowl, combine the garam masala, cumin and paprika. In another bowl add the chicken thighs, 2 tbsp of the spice mix, olive oil, 2 tbsp tomato paste and ¼ cup yogurt. Mix until coated. Let marinate covered in the fridge 2-3 hours.
Set smoker to 275F.
Once the chicken has marinated, place in the smoker for about 35-45 minutes or until cooked through.
Using a mandolin or sharp knife, thinly shave the cabbage, cucumber and half the onion. Place in a bowl and sprinkle with salt, toss and sprinkle on more salt. Let sit about an hour and then drain and squeeze out the liquid before using.
To make the rice, roughly chop a bunch of cilantro and place in a bowl or large measuring cup, add the canned or fresh chilies, tamarind paste, olive oil, ¼ cup of water, juice from two limes, cloves of garlic and peeled and chopped fresh ginger and blend until smooth with a hand immersion blender. You can also use a blender for this.
Pour the rice into a cast iron pan and mix in the sauce and two cups of water. Place in the smoker and cook until rice is tender and liquid is absorbed.
Place a pan on the elevated rack. Finely chop half the onion, grate a one-inch piece of fresh ginger, grate two cloves garlic and the zest of one lemon. Add olive oil to the pan and let it heat up. Add the onion, ginger, garlic and lemon zest and mix. Add in the chickpeas and mix. Season with the rest of the garam masala, cumin and paprika seasoning, mix. Add in a splash of water and mix (about ¼ cup). Add in 4 tbsp tomato paste and mix. Add in the cream and mix. Allow to cook and slightly reduce 5-10 minutes. Remove from the elevated rack and place on the live-fire grill to keep at a lower heat.
Remove the chicken from the smoker and place on the elevated rack to sear, flip and squeeze the juice of one lemon on top. Once nicely seared, transfer the chicken into the chickpeas and cover with the sauce. Place in the smoker for another 10-12 minutes.
Cut the paneer into four strips, place on the flattop with some oil and sear on both sides.
Finely chop half a bunch of fresh cilantro.
To build the burritos, place two flour tortillas on your work surface, overlapping them slightly. Spread about 1 ½ tbsp of yogurt in the centre of the top tortilla, then add about a ¼ - ½ cup of the rice, a small handful of the cabbage, cucumber and onions, then add two chicken thighs and sauce, top with chopped cilantro. Take one piece of paneer and cut in half lengthwise, place next to the chicken and then roll up your burrito.
Place the burrito on the flattop and sear on both sides. As a pro tip, wrap the burrito tightly in aluminum foil and let stand for 30-60 seconds. Unwrap and cut in half and enjoy. This recipe makes four burritos, repeat the same process for the rest.

Smoked Butter Chicken Burrito