Butter chicken burrito with garlic butter rice and papadum

Melt a tablespoon of butter, add about a quarter cup of yellow onion and cook two or three minutes until soft.

Add about a tablespoon of garlic paste and stir until fragrant, before it burns; add a cup and a half of rinsed white rice and toss to coat.

Add two and a half cups of chicken broth and a good pinch of salt and pepper; bring to a boil, stir once, cover and simmer 15 to 18 minutes until the liquid has evaporated.

Mix a pound and a half of boneless chicken thighs by gloved hand with a little oil, about a tablespoon each of ginger paste and garlic paste, salt, pepper and red pepper powder; set aside 10 to 15 minutes.

Brown the chicken in oil in the pan, turning, about five minutes until it has color all the way round; remove.

Melt about a quarter cup of butter (a little more), add a diced small yellow onion and soften three or four minutes.

Mix a pat of butter and cilantro into the cooked rice; cover to keep warm.

Add more garlic and ginger paste to the onions until fragrant; add smoked paprika, red pepper powder, turmeric, cumin and garam masala and mix to a thick paste.

Stir in tomato paste, then about half a cup of water and a cup of heavy cream.

Return the chicken and cook five or six minutes, partly lidded, until the chicken is cooked; keep the sauce thick.

On a tortilla, lay a bed of rice, then the butter chicken, then papadum; roll up.