Into a bowl add chicken, paprika, garam masala, curry spice, turmeric, salt, garlic, ginger, and greek yogurt. Mix together and set in the fridge.
Place a large skillet over medium high heat and drop in 1 tbs of butter and 1 tbs of olive oil. Once the butter is melted add in the diced onions, minced garlic, ginger and saute for 2 minutes. Next up add in the spices, canned diced tomatoes, cashews, and greek yogurt. Allow the mixture to saute for about 5 minutes and then pour into a blender.
Blend until smooth.
Using the same pan, pour in the chicken mixture and saute until cooked through. Once chicken is cooked through (10-15min), pour in the butter chicken sauce making sure to fully cover.
Lay the tortilla on the counter and then scoop on the cooked basmati rice into the center. Top with the butter chicken and then fold like a burrito. I like to place the burrito into a hot pan with a bit of oil and sear until golden brown.
If you are making the burritos in advance, allow them to fully cool and then wrap in plastic wrap.
