How long does it take to make Tikka Masala Burritos?

About 1 hour 15 minutes in total: 30 minutes of prep and 45 minutes of cooking.

How many servings does this Tikka Masala Burritos recipe make?

This recipe makes 11 servings as written; ingredient quantities on this page can be scaled.

Where does this Tikka Masala Burritos recipe come from?

It was shared by Tom Walsh on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.

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Tikka Masala Burritos

Name: Tikka Masala Burritos
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 11 servings
Ingredients: 48 oz chicken breast; 240 g yogurt; 2 tbsp garlic; 2 tbsp ginger paste; 2 lemon; 2 tbsp salt; 1.5 tbsp smoked paprika; 1 tbsp cumin; 0.5 tbsp garam masala; 0.5 tbsp coriander; 0.5 tsp turmeric; 0.5 tsp cayenne pepper; 45 g butter; 2 onion; 4 tbsp tomato paste; 14.5 oz canned tomatoes; 150 ml water; a handful cilantro; 200 g low‑fat Greek yogurt; 15 g butter; to taste salt; 200 g basmati rice; 350 g chicken bone broth; 11 tortilla; 600 g low‑fat Greek yogurt; 1 lemon; 80 ml milk; 15 g honey; a handful chives; half spice mix

These Tikka Masala Burritos blend aromatic Indian spices with the comforting familiarity of a burrito. The creamy yogurt‑based sauce, tender grilled chicken, and fragrant basmati rice create a high‑protein, low‑calorie meal perfect for busy weeknights or meal‑prep lunches.

Maker: Tom Walsh

From: Instagram(view original)

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Prep Time

30 min

Cook Time

45 min

Servings

About this saved recipe

Source-aware card

ReelsMeals turns instagram.com into a kitchen-friendly checklist while keeping the original source attached.

Cooking context

1 hr 15 min estimated total time for 11 servings.

Explore related saves

Dinner Burrito High Protein Low Calorie

Ingredients

7 1/10 oz basmati rice
12 oz chicken bone broth
11 tortilla

Spice Mix

1 1/2 tbsp smoked paprika
1 tbsp cumin
1/2 tbsp garam masala
1/2 tbsp coriander
1/2 tsp turmeric
1/2 tsp cayenne pepper

Marinade

48 oz chicken breast
8 1/2 oz yogurt
2 tbsp garlic
2 tbsp ginger paste
2 lemon
2 tbsp salt
half spice mix

Masala Sauce

1 1/10 oz butter
2 onion
2 tbsp garlic
2 tbsp ginger paste
4 tbsp tomato paste
half spice mix
14 1/2 oz canned tomatoes
0.63 cup water
a handful cilantro
7 1/10 oz low‑fat Greek yogurt
0.53 oz butter
a handful cilantro
to taste salt

Yogurt Sauce

1 3/10 lb low‑fat Greek yogurt
1 lemon
0.34 cup milk
0.53 oz honey
a handful chives

Instructions

1
Combine the spice mix: 1.5 tbsp smoked paprika, 1 tbsp cumin, 0.5 tbsp garam masala, 0.5 tbsp coriander, 0.5 tsp turmeric, and 0.5 tsp cayenne pepper.
2
Divide the spice mix in half; use one half to marinate the chicken and the other half in the masala sauce.
3
Marinate the chicken: mix 48 oz chicken breast with 240 g plain low‑fat yogurt, 2 tbsp minced garlic, 2 tbsp ginger paste, juice of 2 lemons, 2 tbsp salt, and half of the spice mix. Refrigerate for at least 20 minutes.
4
Grill or bake the marinated chicken until charred, about 10 minutes, leaving it slightly undercooked. Dice the chicken and set aside.
5
Prepare the masala sauce: melt 30 g butter in a pan over high heat, add 2 chopped onions and sauté until translucent and beginning to brown. Add 2 tbsp minced garlic and 2 tbsp ginger paste, sauté for 3–4 minutes.
6
Add 4 tbsp tomato paste and the remaining half of the spice mix to the pan; simmer for 1 minute.
7
Add 14.5 oz canned tomatoes, 150 ml water, and a handful of chopped cilantro; simmer for 10–15 minutes, then blend until completely smooth.
8
Stir in 200 g low‑fat Greek yogurt, 15 g butter, another handful of chopped cilantro, and salt to taste; cook over low heat until well combined.
9
Add the diced grilled chicken to the sauce, cover, and simmer for 15–20 minutes.
10
Cook 200 g basmati rice in 350 g chicken bone broth according to package instructions, usually about 12 minutes, until fluffy.
11
Place the rice, chicken, and sauce mixture in a bowl and refrigerate for about 20 minutes to thicken and make rolling easier.
12
Warm the 11 tortillas on a dry skillet for 30 seconds per side, then fill each with the rice, chicken, and sauce mixture. Roll tightly into burritos.
13
Prepare the yogurt sauce: whisk 600 g low‑fat Greek yogurt, juice of 1 lemon, 80 ml milk, 15 g honey, and a handful of chopped chives (or cilantro) until smooth.
14
Serve burritos with the yogurt sauce. To reheat, wrap each burrito in a paper towel and microwave for 2 minutes, or air‑fry at 375°F for 6–8 minutes, or pan‑fry until heated through.

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