Tandoori Chicken Burrito with Mint Yoghurt

• 300 g Whole milk yogurt
• 2 tbsp Tandoori masala
• 3 cloves Garlic
• 20 g Ginger root
• 1 medium Lemon
• 700 g Chicken thighs, boneless, skinless
• 250 g Basmati rice
• 600 ml Water
• 1 ½ tsp Fine sea salt
• 400 g Canned black beans
• 1 medium Red onion
• 20 g Fresh coriander
• 15 g Fresh mint
• 1 tbsp Olive oil
• ½ tsp Black pepper
• 4 pieces Flour tortillas, large

1. In a mixing bowl, combine most of the yogurt with the tandoori masala, finely grated garlic and ginger, the lemon zest and juice, 1 tsp of the fine sea salt, and the black pepper. Reserve the remaining yogurt for the mint sauce. Add the chicken thighs and turn well to coat.
2. Set the chicken aside to marinate while you cook the rice, at least 15 minutes at room temperature. If you have time, chill for up to 24 hours for deeper flavour, then bring back towards room temperature before cooking.
3. Rinse the basmati rice until the water runs mostly clear, then add it to a large pot with the water and 0.5 tsp of the fine sea salt. Bring to the boil, cover, then cook on the lowest heat for 10 minutes. Remove from the heat and leave covered for 5 minutes, then fluff with a fork.
4. Drain and rinse the canned black beans, then tip into a small pan with a splash of water and a pinch of salt from the remaining fine sea salt. Warm gently for 3 to 5 minutes until hot, then cover to keep warm.
5. Finely slice the red onion. Roughly chop the fresh coriander, and finely chop the fresh mint. Stir the mint into the reserved yogurt with a pinch of salt and a squeeze of lemon to taste.
6. Heat the olive oil in a large frying pan over medium-high heat. Add the chicken thighs, letting excess marinade drip back into the bowl, and cook for 5 to 7 minutes per side until charred in spots and cooked through. Transfer to a board and rest for 3 minutes, then slice.
7. Warm the flour tortillas in a dry frying pan for 20 to 30 seconds per side until pliable. Divide the rice, black beans, sliced chicken, red onion and coriander between the tortillas. Spoon over the mint yogurt sauce, then roll into burritos and serve straight away.

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