2 tbs Greek style yoghurt plus an extra 3/4 cup for raita
500g chicken thighs, cut into 4 pieces
1 Lebanese cucumber, coarsely grated and excess liquid squeezed out
4 La Banderita burrito grande tortillas
2 large handfuls of mesclun salad leaves
Mango chutney, to serve
Pinch salt and pepper
Turmeric rice
1 onion, finely chopped
1 cup basmati rice
1 tsp ground turmeric
1 bay leaf
Combine tandoori paste, 2 tablespoons of the yoghurt and a good pinch of salt. Add the chicken and coat well. Skewer chicken on the metal or bamboo skewers. Marinate for a few hours or even better overnight.
For the rice, preheat the oven to 200C. Heat oil in an oven-safe medium pot and fry onion for a few minutes. Add the turmeric and cook for a further 30 seconds then add the rice and bay leaf. Cover with 1 1/2 cups water and a pinch of salt. Place the lid on and bake in the oven for 25 minutes. This can be made a day or two ahead of time.
Increase the oven temperature to 220C and place skewers on a tray lined with baking paper. Cook in the oven for 20-25 minutes or until charred and cook through. Alternatively cook on the BBQ.
For the raita, combine remaining yoghurt with cucumber and a pinch of salt.
Warm tortillas on each side in a large pan to soften and spread some of the raita on to each tortilla. Spoon rice in the middle. Top with salad, more raita, chicken pieces and mango chutney. Wrap into a burrito.
