Chicken Tandoori Tacos by @samsweetandspicetreats

50 min
Medium

8 servings

🍗

400 g

Chicken

🌶️

2 tsp

Red Chili

🟤

5 ml

Cumin

🫚

5 ml

Garam Masala

🟡

5 ml

Turmeric

🥛

1 tbsp

Yogurt

🍅

15 ml

Tomato Purée

🧄

15 ml

Garlic Ginger Paste

🧂

0.75 g

Salt

🫚

0.3 g

Pepper

🫒

5 ml

Oil

🍋

60 ml

Lemon

🎨

1 tsp

Red Food Colouring

🧀

110 g

Mozzarella Cheese

🌮

8

Tortillas

🥣

22 ml

Fat Free Yogurt

🍋

1

Lemon

🌿

8 g

Mint

🧂

Salt

🌶️

Pepper

Preparation Steps

  1. Step 1/17

    Cut the 400 g boneless chicken into bite-size strips or cubes.

    boneless chicken
    🔪knife
    🪵cutting board

  2. Step 2/17

    Combine red chili powder, ground cumin, garam masala, ground turmeric, salt, and black pepper in a mixing bowl.

    red chili powder
    ground cumin
    garam masala
    ground turmeric
    salt
    black pepper
    🥣mixing bowl
    🥄measuring spoons

  3. Step 3/17

    Stir 1 heaped tablespoon plain yogurt, 1 tablespoon tomato puree, 1 tablespoon ginger garlic paste, 1 teaspoon cooking oil, and 2 tablespoons lemon juice into the spices.

    plain yogurt
    tomato puree
    ginger garlic paste
    cooking oil
    lemon juice
    🥣mixing bowl
    🥄measuring spoons
    🍋citrus juicer

  4. Step 4/17

    Mix in the chicken until every piece is evenly coated with the tandoori marinade.

    boneless chicken
    🥣mixing bowl

  5. Step 5/17

    Add 1 teaspoon red food coloring to the chicken marinade if using, then mix until evenly colored.

    red food coloring
    🥣mixing bowl
    🥄measuring spoons

  6. Step 6/17

    Place a small heatproof bowl in the center of the marinated chicken and put a piece of hot charcoal in the bowl.

    charcoal
    🥣mixing bowl
    🥣small heatproof bowl
    🗜️tongs

  7. Step 7/17

    Cover the bowl tightly with aluminum foil to trap the charcoal smoke for about 2 minutes.

    🥣mixing bowl
    🧻aluminum foil

  8. Step 8/17

    Remove the charcoal and refrigerate the covered chicken for 30 minutes to marinate.

    boneless chicken
    🥣mixing bowl
    🥣small heatproof bowl
    🗜️tongs

  9. Step 9/17

    Heat the frying pan over medium-high heat and add the marinated chicken.

    boneless chicken
    🥄spatula

  10. Step 10/17

    Fry the chicken for 8 to 10 minutes, turning it until browned and cooked through to an internal temperature of 74°C.

    boneless chicken
    🥄spatula
    🗜️tongs

  11. Step 11/17

    Finely chop the fresh mint while the chicken cooks.

    fresh mint
    🔪knife
    🪵cutting board

  12. Step 12/17

    Mix fat-free yogurt, chopped mint, the remaining 2 tablespoons lemon juice, salt, and black pepper in a small bowl.

    fat-free yogurt
    fresh mint
    lemon juice
    salt
    black pepper
    🥣mixing bowl
    🥄measuring spoons
    🍋citrus juicer

  13. Step 13/17

    Preheat the oven to 190°C (375°F) and arrange the 8 flour tortillas on a baking tray.

    small flour tortillas
    🍪baking tray

  14. Step 14/17

    Divide the cooked chicken down the center of each tortilla.

    boneless chicken
    small flour tortillas
    🍪baking tray
    🗜️tongs

  15. Step 15/17

    Sprinkle the shredded mozzarella cheese evenly over the chicken-filled tortillas.

    shredded mozzarella cheese
    🍪baking tray

  16. Step 16/17

    Bake the tacos at 190°C (375°F) for 10 minutes until the cheese has melted.

    small flour tortillas
    boneless chicken
    shredded mozzarella cheese
    🍪baking tray

  17. Step 17/17

    Top each hot taco with dollops of mint lime yogurt and serve immediately.

    fat-free yogurt
    🥄spatula

Composition

Ingredients

Types

Spices, Condiments, Seasonings, Dairy

Ingredients

Chicken, Red chili, Cumin, Garam masala, Turmeric, Yogurt, Tomato purée, Garlic ginger paste, Salt, Pepper, Oil, Lemon, Red food colouring, Mozzarella cheese, Tortillas, Fat free yogurt, Mint

Allergens

Milk

Dietetics

Dietary regimen

High Protein, Low Sugar

Calories

250 kcal

Macro nutrients

Protein: 17g, Carbohydrates: 21g, Fat: 11g, Fiber: 2g, Sugars: 2g

Nutritional Information

Minerals

Calcium: 190mg, Iron: 2.1mg, Potassium: 320mg, Sodium: 380mg

Vitamins

Vitamin A: 110µg, Vitamin C: 8mg, Vitamin B12: 0.5µg

Preparation

Time Information

Preparation

30 minutes

Cooking

20 minutes

Overall

50 minutes

Difficulty

Level

Medium (2/4)

Steps

17 steps

Equipments

Utensils

mixing bowl, measuring spoons, measuring cup, knife, cutting board, spatula, tongs, small heatproof bowl, aluminum foil, baking tray, citrus juicer

Appliances

stovetop, oven, frying pan

Type

Type

Type Of Dish

Main Course, Snack, Street Food

Occasions

Lunch, Dinner, Picnic, Tea Party, Casual Entertaining

Origin

Source

Platform

instagram

Original Creator

@samsweetandspicetreats

Origin

Cuisine

Indian, Mexican, Fusion

Geographic

India, South Asia

Various

Aspect

Texture

Juicy, Tender, Creamy, Melted, Soft

Flavors

Smoky, Spicy, Tangy, Savory, Herbal, Warmly spiced

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave cooked chicken tacos out longer than 2 hours), fridge : 3 days (Store cooked chicken and mint lime yogurt separately in airtight containers,Cool cooked chicken before refrigerating,Assemble tacos just before reheating or serving), freezer : 2 months (Freeze cooked tandoori chicken only in an airtight freezer-safe container,Do not freeze the yogurt sauce or assembled tacos,Thaw overnight in the refrigerator before reheating)