Tandoori Chicken Burrito with Saffron Pilau Rice and Paneer Tikka by @thefeedfeed

1h15

4 servings

🫙

2 tsp

Coriander seeds

🫙

1.5 tsp

Cumin seeds

🫙

1 tsp

Fennel seeds

🌿

2

Bay leaves

🪵

4 cm

Cinnamon stick

🫙

1

Black cardamom pod

🫙

3.5

Green cardamom pods

🫙

3.5

Cloves

🌶️

6

Dried Kashmiri red chillies

🫙

0.25 tsp

Turmeric

🌿

1 tbsp

Dried fenugreek leaves

🧂

Salt

🍗

1

Whole chicken

🥣

4 tbsp

Greek yoghurt

4 tbsp

Homemade tandoori masala

🫘

2 tbsp

Chickpea flour

🍋

2 tbsp

Lemon juice

🧄

2 tbsp

Garlic paste

🫚

1 tbsp

Ginger paste

🫗

4.5 tbsp

Mustard oil

🧀

200 g

Paneer

🫑

Green peppers

🫑

Red peppers

3 tbsp

Reserved tandoori marinade

🌯

Tortilla wrap

🧅

Onion pakoras

🍚

Saffron pilau rice

Mint and coriander chutney

Tamarind and date chutney

  1. Step
    • Coriander seeds
    • Cumin seeds
    • Bay leaves

    Dry-roast the coriander seeds, cumin seeds, fennel seeds, bay leaves, cinnamon stick, black cardamom pod, green cardamom pods, cloves and dried Kashmiri red chillies over a low heat until aromatic.

  2. Grind
    • Coriander seeds
    • Cumin seeds
    • Dried Kashmiri red chillies

    Cool the roasted spices and chillies, then grind coarsely.

  3. Mix
    • Turmeric
    • Dried fenugreek leaves

    Mix in the turmeric, crushed dried fenugreek leaves and salt to make the homemade tandoori masala.

  4. Mix
    • Greek yoghurt
    • Homemade tandoori masala
    • Chickpea flour

    Mix the Greek yoghurt, homemade tandoori masala, roasted chickpea flour, lemon juice, garlic paste, ginger paste and mustard oil to make the chicken marinade.

  5. Step
    • Reserved tandoori marinade
    • Paneer

    Reserve 3 tbsp of the marinade for the paneer tikka.

  6. Coat
    • Whole chicken
    • Reserved tandoori marinade

    Coat the chicken in the remaining marinade and marinate overnight in the fridge.

  7. Roast
    • Whole chicken

    Roast the chicken in a preheated oven at 190°C for 40 to 45 minutes, or until cooked through.

  8. Cut
    • Whole chicken

    Rest the chicken before cutting into small cubes.

  9. Coat
    • Paneer
    • Green peppers
    • Reserved tandoori marinade

    Coat the paneer and peppers in the reserved tandoori marinade and thread alternately onto skewers.

  10. Step
    • Paneer
    • Green peppers

    Griddle the skewers, turning occasionally, until lightly charred, or oven-roast at 200°C for 20 to 25 minutes.

Tandoori Chicken Burrito with Saffron Pilau Rice and Paneer Tikka by @thefeedfeed

1h15

4 servings

🫙

2 tsp

Coriander seeds

🫙

1.5 tsp

Cumin seeds

🫙

1 tsp

Fennel seeds

🌿

2

Bay leaves

🪵

4 cm

Cinnamon stick

🫙

1

Black cardamom pod

🫙

3.5

Green cardamom pods

🫙

3.5

Cloves

🌶️

6

Dried Kashmiri red chillies

🫙

0.25 tsp

Turmeric

🌿

1 tbsp

Dried fenugreek leaves

🧂

Salt

🍗

1

Whole chicken

🥣

4 tbsp

Greek yoghurt

4 tbsp

Homemade tandoori masala

🫘

2 tbsp

Chickpea flour

🍋

2 tbsp

Lemon juice

🧄

2 tbsp

Garlic paste

🫚

1 tbsp

Ginger paste

🫗

4.5 tbsp

Mustard oil

🧀

200 g

Paneer

🫑

Green peppers

🫑

Red peppers

3 tbsp

Reserved tandoori marinade

🌯

Tortilla wrap

🧅

Onion pakoras

🍚

Saffron pilau rice

Mint and coriander chutney

Tamarind and date chutney

Preparation Steps

  1. Step 1/10

    Dry-roast the coriander seeds, cumin seeds, fennel seeds, bay leaves, cinnamon stick, black cardamom pod, green cardamom pods, cloves and dried Kashmiri red chillies over a low heat until aromatic.

    🫙Coriander seeds
    🫙Cumin seeds
    🫙Fennel seeds
    🌿Bay leaves
    🪵Cinnamon stick
    🫙Black cardamom pod
    🫙Green cardamom pods
    🫙Cloves
    🌶️Dried Kashmiri red chillies

  2. Step 2/10

    Cool the roasted spices and chillies, then grind coarsely.

    🫙Coriander seeds
    🫙Cumin seeds
    🫙Fennel seeds
    🌿Bay leaves
    🪵Cinnamon stick
    🫙Black cardamom pod
    🫙Green cardamom pods
    🫙Cloves
    🌶️Dried Kashmiri red chillies
    🧂Spice grinder

  3. Step 3/10

    Mix in the turmeric, crushed dried fenugreek leaves and salt to make the homemade tandoori masala.

    🫙Turmeric
    🌿Dried fenugreek leaves
    🧂Salt
    Homemade tandoori masala
    🥣Mixing bowl

  4. Step 4/10

    Mix the Greek yoghurt, homemade tandoori masala, roasted chickpea flour, lemon juice, garlic paste, ginger paste and mustard oil to make the chicken marinade.

    🥣Greek yoghurt
    Homemade tandoori masala
    🫘Chickpea flour
    🍋Lemon juice
    🧄Garlic paste
    🫚Ginger paste
    🫗Mustard oil
    🥣Mixing bowl

  5. Step 5/10

    Reserve 3 tbsp of the marinade for the paneer tikka.

    Reserved tandoori marinade
    🥣Mixing bowl

  6. Step 6/10

    Coat the chicken in the remaining marinade and marinate overnight in the fridge.

    🍗Whole chicken
    🥣Mixing bowl

  7. Step 7/10

    Roast the chicken in a preheated oven at 190°C for 40 to 45 minutes, or until cooked through.

    🍗Whole chicken

  8. Step 8/10

    Rest the chicken before cutting into small cubes.

    🍗Whole chicken
    🔪Knife
    🪵Cutting board

  9. Step 9/10

    Coat the paneer and peppers in the reserved tandoori marinade and thread alternately onto skewers.

    🧀Paneer
    🫑Green peppers
    🫑Red peppers
    Reserved tandoori marinade
    🍢Skewers

  10. Step 10/10

    Griddle the skewers, turning occasionally, until lightly charred, or oven-roast at 200°C for 20 to 25 minutes.

    🧀Paneer
    🫑Green peppers
    🫑Red peppers
    🥢Tongs
    🍢Skewers

Composition

Ingredients

Types

Spices, Meat, Dairy, Grains, Fruit, Vegetables, Oils, Fried, Sauces

Ingredients

Coriander seeds, Cumin seeds, Fennel seeds, Bay leaves, Cinnamon stick, Black cardamom pod, Green cardamom pods, Cloves, Dried Kashmiri red chillies, Turmeric, Dried fenugreek leaves, Salt, Whole chicken, Greek yoghurt, Homemade tandoori masala, Chickpea flour, Lemon juice, Garlic paste, Ginger paste, Mustard oil, Paneer, Green peppers, Red peppers, Reserved tandoori marinade, Tortilla wrap, Onion pakoras, Saffron pilau rice, Mint and coriander chutney, Tamarind and date chutney

Notes

Coriander seeds (for the tandoori masala), Cumin seeds (for the tandoori masala), Bay leaves (for the tandoori masala), Cinnamon stick (for the tandoori masala), Black cardamom pod (for the tandoori masala), Cloves (3-4 cloves, for the tandoori masala), Dried Kashmiri red chillies (5-7 chillies, for the tandoori masala), Turmeric (for the tandoori masala), Dried fenugreek leaves (kasuri methi, crushed, for the tandoori masala), Salt (to taste, for the tandoori masala), Whole chicken (skin removed and spatchcocked), Greek yoghurt (for the chicken marinade), Homemade tandoori masala (for the chicken marinade), Chickpea flour (besan, dry-roasted), Lemon juice (or lime juice), Garlic paste (fresh), Mustard oil (4-5 tbsp), Paneer (cubed, for the paneer tikka), Tortilla wrap (to wrap the burrito, amount not given), Onion pakoras (onion bhaji, recipe in pinned comment, amount not given), Saffron pilau rice (recipe in pinned comment, amount not given), Mint and coriander chutney (recipe in pinned comment, amount not given)

Allergens

Milk, Mustard, Gluten

Dietetics

Dietary regimen

High-Protein, Egg-Free, Nut-Free

Calories

620 kcal

Macro nutrients

Protein: 38g, Carbohydrates: 48g, Fat: 30g, Fiber: 4g, Sugars: 6g

Nutritional Information

Minerals

Calcium: 220mg, Iron: 3.5mg, Sodium: 980mg, Potassium: 520mg

Vitamins

Vitamin A: 320mcg, Vitamin C: 15mg, Vitamin B6: 0.6mg, Vitamin B12: 0.5mcg

Preparation

Time Information

Preparation

30 minutes

Cooking

45 minutes

Overall

1 hour 15 minutes

Difficulty

Level

Hard (3/4)

Steps

10 steps

Equipments

Utensils

Mixing bowl, Skewers, Spice grinder, Knife, Cutting board, Tongs

Appliances

Oven

Type

Type

Type Of Dish

Main Course

Occasions

Diwali, Celebration, Party

Origin

Source

Platform

instagram

Original Creator

@thefeedfeed

Origin

Cuisine

Indian

Geographic

India, South Asia

Various

Aspect

Texture

Juicy, Tender, Crunchy, Soft, Charred

Flavors

Smoky, Spiced, Tangy, Aromatic, Sweet

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

refrigeration : 2-3 days (store components separately in airtight containers,assemble burrito just before serving for best texture), freezing : 1-2 months (freeze cooked tandoori chicken and paneer tikka separately without the fresh chutneys or assembled wrap,thaw in fridge overnight before reheating)