This recipe guides you through a from-scratch recreation of the Taco Bell India Tikka Masala Burrito. We’ll cover everything from making the flour tortillas to preparing the flavorful tandoori mayo and perfectly seasoned rice.
First, we’ll tackle the tandoori mayo. Start by making the tandoori masala spice blend. For this, you’ll need coriander seeds, cumin seeds, garlic powder, ginger powder, cloves, mace, fenugreek seeds, cinnamon, peppercorns, nutmeg, cardamom pods, and fenugreek leaves. Grind these spices together using a spice grinder.
Next, combine a generous tablespoon of the spice mix with your favorite mayonnaise. For an extra kick, add chili powder and a pinch of salt. A touch of turmeric will enhance the color. This vibrant mixture serves as both a marinade for the chicken and a sauce for the burrito.
Marinate boneless, skinless chicken thighs in half of the tandoori mayo mixture for at least 20 minutes. Sear the chicken in a hot cast iron skillet until beautifully browned on both sides. Let the chicken rest before slicing it for later.
Now, let’s move on to the Mexican rice. Begin by rinsing jasmine rice with hot water and letting it stand for five minutes. While the rice rests, blend a quarter of an onion, a clove of garlic, and a tomato into a puree.
Fry the rinsed rice in hot vegetable oil until crispy. Then, add the vegetable puree and stir until the mixture dries. Next, pour in your choice of stock, cover the pan, and simmer for 10 minutes. Allow the rice to steam off the heat for another 20 minutes before seasoning with salt.
For the tortillas, combine flour and lard (or butter) in a large bowl, mixing with your fingertips until it resembles coarse sand. Gradually add warm salted water to the mixture, kneading until a smooth dough forms.
Divide the dough into equal pieces, roll them into smooth balls, and let them rest for at least 20 minutes. On a hot griddle or cast iron skillet, roll out each dough ball thinly and cook for a few seconds per side until lightly browned.
Finally, it’s time to assemble the burrito. Spread a generous layer of the reserved tandoori mayo on a large tortilla. Add a serving of Mexican rice and a double portion of the flavorful chicken. Top with shredded lettuce, wrap tightly, and enjoy.
