Chicken tikka burrito
4
25 minutes
1 hours
Indian
Mexican
No so simple. Very tasty! A burrito is good, but a burrito with some Indian tikka is just amazing! It’s juice, well seasoned and the veggies give a crunch and the raita adds the perfect freshness!
Ingredients
- 600 gr chicken thighs or breasts
- Lemon juice
- 120 gr Greek yogurt
- ½ tsp turmeric
- Tbsp coriander
- ½ tbsp cumin
- 2 garlic cloves
- 1 cm ginger
- 1 tbsp dried fenugreek
- ½ tbsp chili powder
- Black pepper
- Salt
Raita
- 1 bunch mint
- 1 bunch coriander
- 200 - 300 gr yoghurt
- ½ cucumber
- 2 garlic cloves
- 1 lime for the juice
- Salt
Sweet and sour onions
- 200 ml water
- 200 ml vinegar
- 45 gr sugar
- Salt
- 3 red onions
- 1 clove
Rice
- 2 tbsp oil
- 1 onion
- Cinnamon stick
- 1 tbsp cumin
- 360 gr rice
- 720 ml chicken stock
Rest
- Jalapeños
- Tortilla
Directions
- Make a paste out of the garlic and ginger
- Slice the chicken into cubes
- Marinate the chicken in a bowl with all the chicken ingredients.
- Put the chicken on a skewer, layer into a baking tray and add the remaining marinate
- Bake the chicken in an oven at 220 degrees Celsius or 430 Fahrenheit. Flip half way and end with a minute underneath the broiler
- Slice the red onion with a mandoline
- Heat the vinegar, water, sugar and salt. Pour the mixture over the onions, cloves and let pickle in a closed jar
- Chop the mint, garlic, coriander and deseed, peel and grate the cucumber. Mix with the yogurt, lime juice and salt
- Mince a white onion
- To a pan with oil add the onion, cumin, cinnamon stick and rice. Fry and go in with the chicken stock. Bring to a simmer and turn down the heat after 10 minutes.
- Slice the jalapeño
- Assemble the burrito, first the rice, then the jalapeños, chicken, raita, jalapeño and pickled onions. Fold tight and serve!