Chicken Tikka Burrito with Mint Raita

Method

1. Cut the chicken into 3 cm pieces. In a bowl, mix part of the yoghurt with the grated garlic and ginger, the garam masala, chilli powder, half the lemon juice and half the salt, then add the chicken and coat it well. Cover and refrigerate for at least 30 min; overnight makes it even more tender.

   Add in this stepBoneless chicken thighs 300 gPlain Greek yoghurt 68 gGarlic cloves 2Fresh ginger 8 gGaram masala 1 tspKashmiri chilli powder (or paprika) 1 tspLemon ½Salt 0.6 tsp

2. Rinse the rice 3 or 4 times until the water runs clear and drain. Melt the ghee in a 16 cm pot on medium heat, add the cumin seeds and let them sizzle for 30 sec. Add the rice, water and a little salt; when it boils, cover, turn down to low heat and cook for 12 min. Turn off the heat, leave it covered for 5 minutes, then fluff gently with a fork.

   Add in this stepGhee or butter 10 gCumin seeds ½ tspBasmati rice 120 gWater 180 mlSalt 0.4 tsp

   medium heat→low heat

3. Thinly slice the red onion and rub it lightly with the remaining lemon juice and a pinch of salt. In 10 minutes it turns pink and loses its harsh bite.

   Add in this stepRed onion 50 gLemon ½Salt ⅛ tsp

4. Coarsely grate the cucumber and squeeze it firmly in your hands to remove the water; finely chop the mint. Stir the cucumber, mint and a little salt into the rest of the yoghurt to make the raita.

   Add in this stepCucumber 60 gPlain Greek yoghurt 102 gFresh mint leaves 5 gSalt ¼ tsp

5. Heat the oil in a 24 cm pan on medium-high heat. Without scraping off too much marinade, spread the chicken in a single layer and cook for 9 min, turning now and then, until charred in spots at the edges. It is done when the thickest piece is white with no pink inside and the juices run clear. Cook in batches if the pan is crowded.

   Add in this stepNeutral oil 1 tbsp

   medium-high heat

6. Heat a dry pan on medium heat and warm each tortilla for 30 sec per side. Spread rice over the lower third and top with the chicken, pickled onion and raita. Fold in the sides and roll up tightly.

   Add in this stepLarge flour tortillas (25 to 30 cm) 2

   medium heat

7. Set the burritos seam-side down in the pan and cook on medium heat for 1 min 30 sec per side until golden and sealed. Cut in half on the diagonal and serve with the remaining raita.

   medium heat