Whisk together yogurt, ginger garlic paste, coriander powder, turmeric, garam masala, red chili powder and lemon juice in a bowl. Cut the chicken thighs into small pieces and add to the above mixture. Cover and let it marinate in the fridge overnight.

Mix all the ingredients for salsa and refrigerate overnight.

Wash rice and drain the water and keep aside.

Heat ghee in a pan over medium heat add bay leaf, cinnamon stick, mace, star anise and sauté for few minutes till you get nice aroma from the spices.

Add cumin seeds and saute for a minute.

Mix in the rice and stir till rice is well coated with ghee.

Add water and salt. Mix well. Cover and cook till the rice is soft.

Heat a skillet over medium heat. When it’s hot, drizzle oil.

Before cooking drain the excess marinade from the chicken pieces. Then cook the chicken in batches till each side golden brown and cooked through

Wipe out the pan with paper towel. Add bell pepper and onion and cook till tender.

In a large bowl, combine the flour, salt and baking powder uniformly. Incorporate butter into the flour till the mixture looks like breadcrumbs.

Add water & knead slowly to form a soft dough.

The dough should feel supple and smooth. Divide the dough into 8 equal portions.

Preheat a non-stick pan over medium heat.

On a floured surface, roll out each portion into thin circle using rolling pin. Cook till pale golden brown spots appears on both the sides.

Remove from pan and keep in a covered container.

Microwave the tortilla for 30 sec, else it may crack while rolling the burrito.

Lay the tortilla on a flat surface. Layer cumin rice, chicken, capsicum, onion, salsa and cheese.

Roll the burrito tightly by folding the sides over the filling. Fold over the ends of tortilla and roll the burrito tightly