Recreating International Fast Food: Taco Bell India's Tikka Masala Burrito

Ingredients

• 10 g Coriander Seeds (ground fresh)
• 6 g Cumin Seeds (ground fresh)
• 4 g Garlic Powder (ground fresh)
• 4 g Ginger Powder (ground fresh)
• 20 whole Cloves (whole cloves, ground)
• 2 pods Mace Pods (ground)
• 4 g Fenugreek Seeds (ground fresh)
• 1 inch piece Cinnamon Stick (ground)
• 20 whole Black Peppercorns (ground)
• 1 pinch Nutmeg (freshly grated if possible)
• 2 pods Cardamom Pods (ground)
• 1 handful Dried Fenugreek Leaves (optional, adds aroma)
• 200 ml Mayonnaise (store‑brand, room temperature)
• 500 g Boneless Skinless Chicken Thighs (trimmed)
• 50 ml Vegetable Oil (for frying rice)
• 200 g Jasmine Rice (about 1 cup, rinsed)
• 0.25 medium Onion (quartered)
• 1 clove Garlic Clove (peeled)
• 240 g Canned Diced Tomatoes (about 1 cup)
• 500 ml Turkey Stock (or any vegetable stock)
• 450 g All-Purpose Flour (sifted)
• 150 g Pork Lard (softened; can substitute butter)
• 1 tsp Salt (adjust to taste)
• 240 ml Warm Water (approximately, add gradually)
• 1 cup Shredded Lettuce (for topping)
• 1 tsp Chili Powder (optional, for extra heat)
• 1 pinch Turmeric Powder (for color)

Instructions

1. Grind Tandoori Spice Mix

   Combine coriander seeds, cumin seeds, garlic powder, ginger powder, cloves, mace, fenugreek seeds, cinnamon piece, peppercorns, nutmeg, cardamom pods, and dried fenugreek leaves in a spice grinder. Pulse until a fine, aromatic powder forms.

   Time: PT10M

2. Prepare Tandoori Mayo Sauce

   In a mixing bowl, whisk together the mayonnaise, 1 heaping tablespoon of the freshly ground tandoori spice mix, chili powder (if using), a pinch of turmeric, and salt to taste. Set aside; you will use half for marinating and half for the final assembly.

   Time: PT5M

3. Marinate Chicken Thighs

   Place the chicken thighs in a shallow dish, pour half of the tandoori mayo over them, and massage with your hands until every piece is fully coated. Cover and refrigerate for at least 20 minutes.

   Time: PT20M

4. Cook Chicken

   Heat a cast‑iron skillet over medium‑high heat until very hot. Add the marinated chicken thighs and sear without moving for 3‑4 minutes per side, until a deep golden crust forms. Remove from heat and let rest on a cutting board for 5 minutes.

   Time: PT8M

   Temperature: medium‑high

5. Slice Cooked Chicken

   After resting, slice the chicken thighs into bite‑size strips and set aside for assembly.

   Time: PT5M

6. Soak Jasmine Rice

   Measure 200 g jasmine rice into a bowl, pour hot water over it, and let stand for 5 minutes. Drain well.

   Time: PT5M

7. Blend Vegetable Puree

   In the food processor, combine the quarter onion, garlic clove, and canned tomatoes. Blend until smooth, then strain if desired.

   Time: PT5M

8. Fry Rice Until Crispy

   Heat 50 ml vegetable oil in a large pot over medium‑high heat. Add the drained rice and stir‑fry for about 8 minutes until the grains turn lightly golden and start to crisp.

   Time: PT8M

   Temperature: medium‑high

9. Incorporate Vegetable Puree

   Stir the tomato‑onion puree into the fried rice. Continue cooking, stirring constantly, until the mixture becomes dry and the rice is evenly coated.

   Time: PT5M

   Temperature: medium‑high

10. Add Stock and Simmer

    Pour 500 ml turkey (or vegetable) stock into the pot, give a quick stir, cover with a lid, and simmer for 10 minutes.

    Time: PT10M

    Temperature: medium‑high

11. Steam Off Heat

    Remove the pot from heat, place a clean kitchen towel over the lid to catch steam, and let the rice steam undisturbed for 20 minutes.

    Time: PT20M

12. Make Tortilla Dough

    In a large bowl, combine 450 g all‑purpose flour with 150 g softened pork lard. Using fingertips, rub the lard into the flour until the mixture resembles coarse sand.

    Time: PT5M

13. Knead Dough

    Dissolve 1 tsp salt in 240 ml warm water. Gradually add the water to the flour‑lard mixture, stirring until a cohesive dough forms. Turn onto a lightly floured surface and knead for at least 5 minutes until smooth and non‑sticky.

    Time: PT5M

14. Rest Dough

    Cover the dough ball with plastic wrap and let rest at room temperature for 20 minutes (up to 2 hours).

    Time: PT20M

15. Portion and Shape Balls

    Divide the rested dough into ten equal pieces (≈77 g each). Roll each piece into a smooth ball and place on a tray. Cover with plastic wrap until ready to roll out.

    Time: PT5M

16. Roll Out Tortillas

    On a lightly floured surface, roll each dough ball into a thin circle, about 8‑10 inches in diameter. Aim for a thin, flexible tortilla.

    Time: PT5M

17. Cook Tortillas

    Heat a large griddle or cast‑iron pan over medium‑high heat. Cook each tortilla for 10‑20 seconds on the first side, then flip and cook another 10‑20 seconds until light brown spots appear. Stack cooked tortillas in a clean kitchen towel to keep warm.

    Time: PT2M

    Temperature: medium‑high

18. Assemble Burritos

    Lay a warm tortilla flat, spread a generous layer of the remaining tandoori mayo, add a scoop of Mexican rice, two strips of sliced chicken, and a handful of shredded lettuce. Fold the sides and roll tightly. Serve immediately or wrap in foil for later.

    Time: PT5M

Nutrition Facts

Calories

680

Protein

30 g

Carbohydrates

45 g

Fat

30 g

Fiber

4 g