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.
Flyer Printing says
I made this very often I made some changes to it to make it more exciting. I added some chilli powder.Try it.
Wow is all I can really say to this. You did an amazing job!
Great idea Kevin. I'm an Indian & I really like your cooking and innovative ideas. Keep it up.
carol gourley says
cannot wait to try this one. Looks awesome, thanks
Jenny @ Savour the Senses says
These look so delicious, great idea! Just wanted to stop by and let you know that I have finally made my blogroll and you are on it! Check it out at http://savourthesensesblog.com =) Love your site!
How did you even dream this up? I like the change ups.
Excellent idea! Definitely has my vote of approval. Not that you *ahem* need it of course. 🙂
The Duo Dishes says
Fun fusion here!
Ana MF says
This looks so YUMMY and I would totally make this tonight if we hadn't had a burrito last night 🙂
Such a delicious idea! I'm all in favour of making random combinations with favourite recipes: my secret shame is chicken-tikka-masala-papperdelle! Delish…
glorious sandwiches says
I may or may not be developing a massive internet crush on your food skills.
ice cream monster says
you are my new favorite foodblog site! i love the inventive combos and cross culture cuisine. thanks for the recipes. can't wait to get started on something delicious 😀