Tandoori Chicken Burritos

Описание: Tandoori Chicken Burritos

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Ingredients

Chicken
• 6 chicken thighs
• Tortilla wraps
• Grated cheddar cheese

Tandoori Marinade
• 4 tbsp Greek yogurt
• 1 tbsp tandoori masala
• 2 tsp garlic & ginger paste
• 1 tsp ground coriander
• 1 tsp cumin powder
• 1 tsp garam masala powder
• 0.25 tsp red food colouring
• 1 tsp paprika powder
• 1 tsp chilli powder
• 1 tsp MSG


Spiced Rice
• 2 cups rice, washed until water runs clear
• 3 cups water
• 1 tsp turmeric powder
• 4 cardamom pods, cracked
• 3 cloves
• 0.5 tsp cumin seeds
• 0.5 tsp fennel seeds
• 1 tsp salt

Katchumba
• 1 large red onion, finely sliced
• 10g fresh coriander, chopped
• 4 small vine tomatoes, cubed
• Juice of ½ lemon
• 1 tsp sugar

Sauce / Green Chutney
• 2 tbsp Greek yogurt
• 1 tsp mint sauce
• Juice of ½ lemon
• 10g fresh coriander

Method

1. Marinate the Chicken

Add all marinade ingredients to a bowl and mix well until fully combined.

Clean the chicken thighs, slice into strips, and add to the marinade.
Mix well, cover, and refrigerate for at least 2 hours, preferably overnight.

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2. Cook the Rice

Heat 1 tablespoon vegetable oil in a pan.
Add the cracked cardamom pods, cumin seeds, fennel seeds, and cloves.
Stir and cook until aromatic and starting to pop.

Add the drained rice, stir, and fry for 2–3 minutes.
Pour in the water, add turmeric and salt, stir, and bring to the boil.

Boil for 3–6 minutes, or until the water drops below the rice line.
Turn off the heat, stir once, cover with a tight-fitting lid, and allow to steam.

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3. Cook the Chicken

Remove the chicken from the marinade and place on a baking sheet lined with greased parchment.

Preheat the oven to its highest setting (or grill/broiler setting).
Cook until the chicken begins to char, then turn and finish cooking.

Alternative methods: air fry or pan-fry until fully cooked and lightly charred.

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4. Prepare the Green Chutney

Add all chutney ingredients to a blender or chopper and blend until smooth.
Set aside.

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5. Make the Katchumba

In a bowl, combine the red onion, coriander, tomatoes, lemon juice, and sugar.
Mix well and set aside.

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6. Assemble the Burritos

Heat a tortilla in a dry frying pan.
Sprinkle grated cheddar over the tortilla.
Add a large spoonful of rice.
Top with tandoori chicken pieces.
Drizzle over the green chutney.
Add katchumba, then a little more sauce.

Fold the tortilla into a burrito shape.
Place seam-side down in a hot frying pan or griddle to seal and lightly toast.

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7. Serve

Serve hot with a ramekin of extra sauce for dipping or pouring.

Lick your lips and enjoy.
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