In a bowl, combine the diced chicken breast, Greek yoghurt, 1 tsp paprika, 1 tsp cumin, 1.5 tsp garam masala, 1/2 tsp turmeric, 1.5 tsp salt, 2 tsp garlic paste, 2 tsp ginger paste, and the juice of one lemon. Mix well and marinate (overnight for best results).
Add the marinated chicken to a pan with some cooking spray and cook until halfway done. Remove the chicken from the pan and set it aside.
In the same pan, melt the light butter and cook the sliced onion until soft. Add the remaining 1 tsp paprika, 1 tsp cumin, 1.5 tsp garam masala, 1/2 tsp turmeric, and 1.5 tsp salt, along with the tomato paste, 2 tsp garlic paste, and 2 tsp ginger paste. Toast for a couple of minutes.
Add the chopped tomatoes, light cream cheese, and water to the pan. Once the cream cheese has melted, transfer the mixture to a blender and blend until completely smooth.
Pour the blended sauce back into the pan, add the cooked chicken, and simmer for about 5 minutes until the sauce is rich and creamy.
On a warm tortilla, add 75g of cooked white rice, a portion of the butter chicken, and 40g of low fat cheese. Fold in the sides and roll it up tightly to form a burrito. Repeat for the remaining tortillas.
Toast the burritos in a pan, folded side down, to seal them. Allow to cool before wrapping tightly in foil for storage.
Cook it hands-free.
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