You know me, I always enjoy experimenting with new things and while I was making the oh so creamy butter chicken I could not help but think that it would go well in a burrito! The basis of many burritos is some kind of meat, rice and beans. With the butter chicken I had the meat and that meant that next I needed some beans which is where the chickpea curry came in. I just went with some steamed basmati rice, though I was also contemplating cooking the rice with some turmeric and cumin to give it some flavour and make it more aromatic.
I had some ideas for finishing the burritos that included more Indian ingredients like mango chutney along with some crumbled paneer or going with some Mexican style ingredients like pico de gallo and melted jack and cheddar Unfortunately I could not decide which way to go so I searched the web for inspiration and and quickly found that the butter chicken burrito had already been done before by the guys at Curry Up Now . They finished their burritos off with a cilantro chutney and pickled red onions and since I am a cilantro fanatic and a big fan of pickled red onions, my decision was made, though I could not resist adding some crumbled cheese!
These butter chicken burritos certainly are tasty and all of the flavours definitely work well together from the rich and tasty curries to the tangy pickled red onions to the cilantro chutney just bursting with freshness. My leftovers disappeared quickly but I ran out of tortillas a little early. There were however no worries as I ate the rest in the form of ‘burrito bowls’ to which I added some shredded zucchini to get a vegetable in.
Butter Chicken Burritos
An Indian take on burritos that filled with creamy butter chicken, a tasty chickpea curry, tangy pickled red onions and a fresh cilantro chutney.
- 1 cup butter chicken, warm
- 1 cup chickpea curry, warm
- 1 cup cooked basmati rice, warm
- 1/4 cup pickled red onions
- 1/4 cilantro chutney (see below)
- 1/4 cup paneer or queso fresco or feta, crumbled
- 4 (10 inch) tortillas
- Assemble burritos and grill until golden brown, about 2-4 minutes per side.
A vibrant green chutney made with fresh cilantro that is great for adding a kick of Indian flavour to many dishes.
- 2 cups cilantro, packed
- 2 green chilies, chopped
- 1 tablespoon garlic, grated
- 1 tablespoon ginger, grated
- 1 teaspoon cumin, toasted and ground
- 1 lime, juice
- salt to taste
- water if needed
- Puree everything in a blender until smooth added water only if required.