Tikka Masala Burritos: Food Truck Frenzy!
4 garlic cloves, minced finely
2 teaspoons ginger, grated
2 teaspoons turmeric
1 teaspoon ground coriander
1 teaspoons garam masala
1 teaspoons ground cumin
1 cup yogurt (whole milk, not Greek Yogurt)
1 1/2 teaspoons sea salt
1 pound boneless skinless chicken breast or breast tenders
2 tablespoons clarified butter or vegetable oil
1 red onion, sliced and divided to save half for garnish
2 tablespoons tomato paste
1/4 teaspoon ground cardamom
1-2 teaspoons red chili pepper flakes (depending how spicy you like it)
1 14-ounce can whole peeled tomatoes (or diced)
1 cup heavy cream
6 tablespoons chopped cilantro, plus more for garnish
3-4 medium-sized flour tortillas
1 1/2 cups steamed saffron rice (can find in regular grocery stores in rice aisle, I buy the kind in the yellow foil packet)
Marinate the chicken. In a medium bowl, mix garlic, ginger, turmeric, coriander, garam masala, and cumin. Take half of that spice mixture and put refrigerate in a small container to save for later. Add yogurt and salt to the half spice mixture. Add chicken and mix around to coat chicken. Cover and chill at lest 3-4 hours.
Heat clarified butter in a medium heavy saucepan over medium heat. Add onion, tomato paste, cardamom, and chiles. Stirring almost constantly, cook until tomato paste darkens, about 4-5 minutes. Add the rest of the saved spice mixture and continue to cook for another 4-5 minutes, until the bottom of the saucepan darkens.
Crush tomatoes and juices in a small bowl with your hands. Add to mixture and turn up the heat to high until sauce is boiling. Reduce heat, and simmer until sauce has thickened slightly, about 10 minutes. Add cream and cilantro. Simmer, until sauce thickens about 30 minutes.
While sauce is cooking, cook the chicken. Turn broiler on. Set up a baking sheet by placing a wire rack inside a baking sheet. If you don't have a wire rack, place directly on the baking sheet. Place chicken on rack or sheet and broil from middle rack in the oven until chicken starts to get dark brown, about 5 minutes per side. . The chicken will finish cooking in the sauce.
Cut chicken into 1-inch pieces. Add chicken to the sauce, and simmer until chicken is cooked through, about 8-10 minutes.
When chicken is almost finished cooking, heat tortillas over gas or electric burner until they are soft and slightly charred. Add rice, tikka masala mixture, red onions and cilantro. Serve immediately.