Butter Chicken Burritos

Instructions

1. Prepare the aromatics
   Heat vegetable oil in a large skillet over medium heat. Add the diced onion and cook until softened and translucent, about 5 minutes. Add the ginger-garlic paste and cook for another minute until fragrant.
2. Add spices and chicken
   Stir in the garam masala, turmeric, and cumin, cooking for 30 seconds until aromatic. Add the chicken pieces and cook for 5-6 minutes, stirring occasionally, until the chicken is no longer pink on the outside.
3. Make the butter sauce
   Pour in the tomato puree and bring to a simmer. Cook for 10 minutes until the sauce thickens slightly and the chicken is fully cooked. Reduce heat to low, stir in the heavy cream and butter, and simmer for another 5 minutes until the sauce is rich and creamy. Season with salt to taste.
4. Warm the tortillas
   Heat the flour tortillas in a dry skillet or microwave until warm and pliable, about 20 seconds per tortilla.
5. Assemble the burritos
   Lay each tortilla flat and place about 1/4 cup of cooked basmati rice in the center. Top with a generous portion of the butter chicken mixture and sprinkle with fresh cilantro.
6. Roll the burritos
   Fold in the sides of each tortilla, then roll up from the bottom to create a sealed burrito. If desired, you can lightly toast the burritos in a dry skillet to seal them and add a light crunch.
7. Garnish and serve
   Cut the burritos in half diagonally and arrange on plates. Garnish with diced cucumber and a dollop of plain yogurt on the side. Serve immediately while still warm.