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Tandoori Chicken Tacos
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Tandoori Chicken Tacos

Tandoori Chicken Tacos

Look out for some delicious, big flavors in this. The only 2 things you might not have are the tumeric (which btw you could swap for yellow curry powder) and garam masala - but that helps make it so, you might want to get a little.

Ingredients

Marinade

  • 1/2 cup Greek yogurt
  • 1 tablespoon garlic paste
  • 1 tablespoon ginger paste
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon coarse ground black pepper
  • 1 teaspoon tumeric
  • 1 teaspoon garam masala
  • 1 teaspoon cumin
  • 1/2 teaspoon red food coloring (just not one with ‘red 40’ in it cuz it’s bad for you)
  • 2 tablespoons olive oil
  • Juice of 1/2 lime

‍

Chicken

  • 1.5 pounds boneless, skinless chicken thighs

‍

Sauce

  • 1/2 cup Greek yogurt
  • 2 tablespoons chopped cilantro, plus extra for garnishing
  • 2 tablespoons chopped green onion
  • 1 teaspoon coriander
  • 1 teaspoon cumin
  • Pinch kosher salt & pepper
  • 2 tablespoons olive oil
  • Juice of 1/2 lime

‍

For Serving

  • Tortillas, flour or corn

Directions

  1. Combine marinade ingredients in a large bowl, mix well to combine
  2. Cut 1/4” slices into the thighs, about 1/2 inch apart, then put into the marinade and massage until the chicken is well covered - refrigerate a couple hours to overnight
  3. While it does, put the sauce ingredients into a bowl, and mix well - refrigerate until ready to use
  4. When ready to cook, heat a grill (charcoal if possible) to medium high
  5. Remove chicken and sauce from the fridge about 30 minutes prior to cooking
  6. Clean and oil the grill grates, and then put on the chicken
  7. Cook, turning often until beautifully charred and between about 175 and 185 degrees
  8. Remove to a plate and let rest 10 minutes
  9. Put tortillas on the grill until marked up
  10. Build - spread sauce on a tortilla, add some cut up chicken, a little more sauce and chopped cilantro to garnish
  11. Serve

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