Easy and mouthwatering chicken tikka tacos will please the whole family. The tandoori chicken is tender and smoky, topped with fresh veggies and a drizzle of green chutney or salsa. Perfect for your very own taco party too!
Measure out the whole spices and toast them over medium heat in a small skillet. Stir frequently, so the spices toast evenly. Pour into a spice grinder or mortar and pestle and allow the spices to cool for 5 minutes. Grind them to a fine powder. Remove any large pieces of cardamom shells.
While the spices are cooling cut each chicken thigh into three pieces, or cut the chicken breast into 1/2-inch strips. Cut the white meat across the grain; this will be across the width, not the length of the breast.
In a bowl large enough to hold the chicken, mix together the ground spices (or 1 1/2 tablespoon of tandoori masala powder), the ginger garlic paste, lemon juice, salt, Kashmiri chili, paprika, and one teaspoon of ghee or oil.
Stir in the chicken and coat it thoroughly with the marinade. Set aside for at least 30 minutes or overnight. While the chicken is soaking up flavor, prepare your tortillas and the toppings you are using.
Cook the Chicken in the Oven
KEEP IN MIND: Chicken thighs are best cooked to between 175°F (80°C) and 190°F (90°C). If using chicken breast, pull the meat as soon as it is cooked through. Watch closely because white meat dries out quickly; ideally bring to a temperature no hotter than 160F (70°C).
Preheat the broiler. Line a baking sheet with foil and top with a well-oiled cooling rack. Place the chicken pieces on the rack leaving some space around each piece. Brush the chicken with the remaining 2 teaspoon of ghee or oil.
Broil the chicken for 4 minutes. If your broiler is hot enough, there should be some charring. Turn the chicken over, brush the second side with ghee and cook for another 3 to 4 minutes.
Assembling the Tandoori Chicken Tacos
Warm the wraps you are using. For corn tortillas, take no more than 6 tortillas at a time, and dampen enough paper towels to wrap the tortillas completely. Place them on a plate and microwave the on high for one minute. Check to make sure the tortillas in the middle are hot enough. If not, heat them in 10-second increments until they are very warm.
Alternatively, heat one at a time in a dry skillet over medium-high heat. Cook just for a minute on each side. Place the tortillas in a kitchen towel to keep them warm and soft until you are ready to use them. Other flatbreads should be warmed up as well, using the best method, depending on what you are using.
Assemble: Take a warm flatbread and fill it with 3 to 4 chicken strips. If the chicken pieces are too large, tear them to a better size. If some of the chicken pieces are too large, cut or tear them as needed. Top with the vegetables of your choice, cheese, onion, and yogurt/chutney. Serve with a wedge of lemon or lime.
Notes
Whole spices shortcut: Use 1 tablespoon of tandoori masala powder you make or buy. The most popular tandoori masala brands are Shan, Swad, Everest, and MDH.
Salt: If using Morton kosher salt, double the amount. I like to season the chicken very well, so it holds up to the relatively bland flatbread and toppings.
Topping ideas:
Red onion
Green chutney
Yogurt
Cucumber or radishes
Tomatoes
Shredded cabbage or lettuce
Cilantro
Lime or lemon wedges
Cheese ideas: Crumbles of cotija or queso blanco, cheddar, Monterey Jack, feta, or paneer.
If youdon’t want to spend the time making a quick onion pickle, but you want to take the bite out of raw onions:
Slice or chop your onion and either soak it in vinegar (white or cider) for 15 minutes.
Blanch the onion in boiling water for 1 minute or 2
Please note: The nutrition information does not include the toppings.