Tikka Masala Burritos: Food Truck Frenzy!

By Erika on October 15th, 2013 / / 5 Comments

Tikka Masala Burrito The Hopeless Houswife


Did I mention I love food trucks like crazy? Like really seriously crazy. I am one of those people lining up for miles waiting for a little morsel of deliciousness off those kitchen on wheels. The ones that do the fun and interesting mash-ups are my favorites. Like this recipe- Indian food in a burrito. Yummmm.

Food Truck Frenzy Week continues with this yummy creation of tender chicken breast marinated in a spicy yogurt mixture and cooked to perfection with rice, cilantro and onion all wrapped up in a tortilla. Come on, you know you want to try these Tikka Masala Burritos….

Yield: 3-4 burritos

Tikka Masala Burritos: Food Truck Frenzy!

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)


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Cut chicken into 1-inch pieces. Add chicken to the sauce, and simmer until chicken is cooked through, about 8-10 minutes.
  6. 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.


show comments 5 responses

  • Jen says:

    I love burritos and tikka masala. Match made in heaven. Will have to try!

  • Carrie Phelps says:

    Did this idea come from the Tikka Tikka Taco Truck? I loved these guys!!

    • Erika Erika says:

      Hi Carrie! The idea is inspired by Curry Up Now in San Fran, but my own recipe! I have never tried Tikka Tikka Taco truck, is it amazing?

      • Carrie Phelps says:

        We are not fortunate enough to have food trucks in my area but the truck I spoke of was on the Food Truck Race on the Food Network, the food looked amazing as does your recipe.

  • Sandy Murphy says:

    Sounds yummy thanks for the recipe

  • Leave a Reply to Carrie Phelps