Tikka Masala Burrito

What happens when you walk into a taco bell in India? Apparently, the tikka masala burrito. Since I don't have the 1000 plus dollars for a flight just to taste one, I thought let's make a tikka masala burrito with everything from scratch, including the flour tortillas.

The Components

Tandoori Masala Mayo

  • 10 g coriander seeds

  • 6 g cumin seeds

  • 4 g garlic powder

  • 4 g ginger powder

  • 20 cloves

  • 2 pieces of mace

  • 4 g fenugreek seeds

  • 1” piece of cinnamon

  • 20 peppercorns

  • 1 g pinch nutmeg

  • 2 pods of cardamom

  • 1 g kasuri methi (fenugreek leaves)

  • 5 g Chili powder

  • 2 g Turmeric

  • 1 cup mayo

  • Coarse kosher salt to taste

Method

  1. Grind all of the spices together in a mortar and pestle or a spice grinder.

  2. Add the mayonnaise to the bowl and stir to combine.

  3. Taste it! Add coarse kosher salt to taste.

Tandoori Mayo Grilled Chicken

  • Tandoori Mayo Sauce - Recipe above (enough to cover chicken thighs)

  • Boneless, skinless chicken thighs

Method

  1. Add enough tandoori mayo sauce to the chicken thighs to lightly coat each piece. Let sit in the fridge for 30 mins or overnight.

  2. Heat a cast-iron over medium-high heat. Cook the chicken on each side for 3-4 minutes until well browned. Set aside on cutting board to rest.

  3. Slice into pieces for burritos, sandwiches, salads and more.

Mexican Rice (From Diana Kennedy)

  • 250 g long grain white rice

  • 50 g vegetable oil

  • 1 small peeled tomato

  • 1/4 small onion

  • 1 garlic clove

  • 550 g chicken broth (vegetable or beef works too)

  • Coarse kosher salt to taste

Method

  1. Pour hot water over the rice and let stand for 5 minutes. Drain the rice and rinse well.

  2. Blend the tomato, onion, and garlic clove in a food processor until pureed.

  3. Heat the oil in a saucepot over medium-high heat. Add the rice to the pot and fry while stirring constantly until the rice just starts to change color, about 8-10 minutes. Tip the pan to one side and drain off any excess oil (or drain the rice). 

  4. Add the vegetable puree to the rice. Continue to cook the rice over medium-high heat while scraping the bottom of the pan until the mixture is dry.

  5. Add in the broth and stir to combine. Turn the heat down to medium. Cover the pan and cook for about 10 minutes until the liquid has been absorbed. Remove from the heat. Add a clean kitchen cloth to the top of the pot to catch the steam and put the lid back on. Let the rice steam covered with a tight-fitting lid for 20 minutes.

  6. Serve with fresh cilantro.

Pork Lard Flour Tortilla (from Diana Kennedy)

  • 450 g bread flour

  • 115 g lard (or butter)

  • 5 g coarse kosher salt

  • 250 ml warm water

Method

  1. Add the flour to a bowl and rub in the lard (or butter) using your fingertips until broken up.

  2. Dissolve the salt in the warm water. Gradually add the water and mix it into the flour mixture to see how much it will absorb.

  3. Turn the dough onto a flat surface and work into a cohesive dough with your hands for about 5 minutes. In the end, the dough should be fairly smooth and not sticking to your hands.

  4. Divide the dough into 10 pieces by weighing them out on a scale (about 80 g). Roll them into very smooth small balls with your hands. Cover with plastic wrap and let rest for at least 20 minutes or up to 2 hours.

  5. Heat a large griddle or cast iron pan over medium heat.

  6. Flatten the tortilla ball and roll out to your desired thinness.

  7. Lay the tortilla on the hot griddle and cook for 10-20 seconds, then flip to the other side to cook for another 10-20 seconds. The tortillas should be lightly browned in spots. Be careful not to overcook the tortilla or else they will become hard instead of soft and pliable.

  8. Immediately, stack the tortillas in a large cloth or clean kitchen towel until you are ready for serving.

Ethan Chlebowski