Cheesy Chicken Tikka Tacos
Cheesy Chicken Tikka Tacos
Ingredients
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch cubes
- 1 tablespoon vegetable oil
- 1/4 teaspoon red food coloring, or more, as desired
- 1 teaspoon garam masala
- 1/2 teaspoon ground cumin
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon granulated sugar
- 1 tablespoon ginger garlic paste
- 1 tablespoon tomato paste
- 1/4 cup plain yogurt
- 2 tablespoons fresh mint leaves, chopped
For the Mint Yogurt Sauce
- 1/2 cup Greek yogurt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon white pepper
- 1/4 teaspoon salt
- 1/4 teaspoon granulated sugar
- 1 tablespoon lemon juice
For Assembling the Tacos
- 1 tablespoon vegetable oil, divided
- 12 mini corn tortillas
- 1 1/2 cups shredded Monterey Jack cheese
Instructions
- 1
In a large bowl, combine the cubed chicken breast with 1 tablespoon of vegetable oil, red food coloring, garam masala, ground cumin, turmeric powder, cayenne pepper, salt, granulated sugar, ginger garlic paste, tomato paste, plain yogurt, and chopped fresh mint leaves. Mix all ingredients thoroughly until the chicken is evenly coated. Let the marinated chicken sit for 5 minutes.
⏱️ 5 min
- 2
While the chicken marinates, prepare the mint yogurt sauce. In a separate small bowl, combine the Greek yogurt, garlic powder, white pepper, salt, granulated sugar, and lemon juice. Mix well until a smooth sauce is formed. Set aside.
⏱️ 3 min
- 3
Heat a large non-stick pan over medium-high heat. Add 1/2 tablespoon of vegetable oil. Once hot, add the marinated chicken tikka cubes in a single layer, ensuring not to overcrowd the pan. Let the chicken sear undisturbed for 2 minutes to develop a good crust.
⏱️ 3 min
- 4
Continue sautéing the chicken, stirring occasionally, for an additional 8-10 minutes, or until the chicken is cooked through and nicely browned. Remove the cooked chicken from the pan and set aside.
⏱️ 10 min
- 5
Heat a separate large pan or griddle over low heat. Add the remaining 1/2 tablespoon of vegetable oil. Place a few mini corn tortillas into the pan.
⏱️ 1 min
- 6
Evenly sprinkle shredded Monterey Jack cheese over each tortilla. Spoon a generous amount of the cooked chicken tikka mixture on top of the cheese on each tortilla.
⏱️ 3 min
- 7
Once the cheese begins to melt, carefully fold one side of each tortilla over the filling to create a taco shape. Allow the tacos to cook on low heat for a few seconds on each side until they are crisp and the cheese is melted and bubbly. Repeat with remaining tortillas, cheese, and chicken.
⏱️ 5 min
- 8
Serve the Cheesy Chicken Tikka Tacos immediately, with the prepared mint yogurt sauce on the side for dipping or drizzling.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Cheesy Chicken Tikka Tacos
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch cubes
- 1 tablespoon vegetable oil
- 1/4 teaspoon red food coloring, or more, as desired
- 1 teaspoon garam masala
- 1/2 teaspoon ground cumin
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon granulated sugar
- 1 tablespoon ginger garlic paste
- 1 tablespoon tomato paste
- 1/4 cup plain yogurt
- 2 tablespoons fresh mint leaves, chopped
For the Mint Yogurt Sauce
- 1/2 cup Greek yogurt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon white pepper
- 1/4 teaspoon salt
- 1/4 teaspoon granulated sugar
- 1 tablespoon lemon juice
For Assembling the Tacos
- 1 tablespoon vegetable oil, divided
- 12 mini corn tortillas
- 1 1/2 cups shredded Monterey Jack cheese
Instructions
- 1
In a large bowl, combine the cubed chicken breast with 1 tablespoon of vegetable oil, red food coloring, garam masala, ground cumin, turmeric powder, cayenne pepper, salt, granulated sugar, ginger garlic paste, tomato paste, plain yogurt, and chopped fresh mint leaves. Mix all ingredients thoroughly until the chicken is evenly coated. Let the marinated chicken sit for 5 minutes.
⏱️ 5 min - 2
While the chicken marinates, prepare the mint yogurt sauce. In a separate small bowl, combine the Greek yogurt, garlic powder, white pepper, salt, granulated sugar, and lemon juice. Mix well until a smooth sauce is formed. Set aside.
⏱️ 3 min - 3
Heat a large non-stick pan over medium-high heat. Add 1/2 tablespoon of vegetable oil. Once hot, add the marinated chicken tikka cubes in a single layer, ensuring not to overcrowd the pan. Let the chicken sear undisturbed for 2 minutes to develop a good crust.
⏱️ 3 min - 4
Continue sautéing the chicken, stirring occasionally, for an additional 8-10 minutes, or until the chicken is cooked through and nicely browned. Remove the cooked chicken from the pan and set aside.
⏱️ 10 min - 5
Heat a separate large pan or griddle over low heat. Add the remaining 1/2 tablespoon of vegetable oil. Place a few mini corn tortillas into the pan.
⏱️ 1 min - 6
Evenly sprinkle shredded Monterey Jack cheese over each tortilla. Spoon a generous amount of the cooked chicken tikka mixture on top of the cheese on each tortilla.
⏱️ 3 min - 7
Once the cheese begins to melt, carefully fold one side of each tortilla over the filling to create a taco shape. Allow the tacos to cook on low heat for a few seconds on each side until they are crisp and the cheese is melted and bubbly. Repeat with remaining tortillas, cheese, and chicken.
⏱️ 5 min - 8
Serve the Cheesy Chicken Tikka Tacos immediately, with the prepared mint yogurt sauce on the side for dipping or drizzling.
⏱️ 1 min