Punjab x Mexico
Chicken tikka burrito
A Punjabi lunch thali that learned to fold itself.
70 minTime
58 gProtein each
mediumSpice
8hPlan ahead. Soak for 8 hours first; the 70 minutes come after.
Make it your way
Grandma's wayThe original. Handle with reverence.
The original925kcalsame
58 gproteinsame
16 gfibresame
70minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
7 steps- 1Pressure cook the soaked rajma with 3 cups water and 1/2 tsp salt on medium heat for 5 whistles, about 20 minutes. Let the pressure release naturally.
- 2Mix the chicken with hung curd, ginger garlic paste, chilli powder, garam masala, kasuri methi, lemon juice and 1 tsp salt. Rest 20 minutes.
- 3Rinse the rice, then cook with 1 tbsp oil, the cumin and 2 cups water on low heat, covered, for 12 minutes. Rest 5 minutes.
- 4Fry the onion in 1/2 tbsp oil on medium heat 6 minutes, add tomato and chipotle, cook 5 minutes, then add the drained rajma and mash half.
- 5Cook the chicken in a hot pan with the last of the oil on high heat, 8 to 10 minutes, turning, until charred and no pink remains.
- 6Blend curd, mint, coriander, green chilli and a pinch of salt into a crema.
- 7Warm a tortilla on a tawa 20 seconds a side. Layer rice, rajma, chicken, cheese, lettuce and crema in the middle. Fold the sides, roll tight and sear seam side down 1 minute.
Serve it like this
Cut the burrito on a sharp angle and stand the halves cut side up on a board. Spoon crema in a swoosh alongside and scatter coriander.
