Cheesy Chicken Tikka Tacos With Mint Yoghurt Sauce
Cheesy Chicken Tikka Tacos With Mint Yoghurt Sauce
Ingredients
For the Chicken Tikka
- 1 1/2 pounds boneless chicken breast, cut into 1-inch cubes
- 1 tablespoon vegetable oil
- 1/4 teaspoon red food coloring, optional, for vibrant color
- 2 tablespoons tikka masala spice blend
- 1 teaspoon salt
- 1/2 teaspoon granulated sugar
- 1 tablespoon ginger garlic paste
- 2 tablespoons tomato paste
- 1/2 cup plain whole milk yogurt
- 2 tablespoons fresh mint, chopped
For the Mint Yoghurt Sauce
- 1 cup Greek yogurt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon white pepper
- 1/4 teaspoon salt
- 1/2 teaspoon granulated sugar
- 1 tablespoon lime juice, freshly squeezed
- 2 tablespoons fresh mint, chopped
For the Tacos
- 12 mini corn tortillas
- 1 1/2 cups shredded Monterey Jack cheese
- 1 tablespoon vegetable oil, for cooking tortillas
Instructions
- 1
In a large mixing bowl, combine the chicken cubes, 1 tablespoon of vegetable oil, red food coloring (if using), tikka masala spice blend, 1 teaspoon of salt, 1/2 teaspoon of granulated sugar, ginger garlic paste, tomato paste, 1/2 cup of plain whole milk yogurt, and 2 tablespoons of chopped fresh mint. Mix thoroughly until the chicken is completely coated in the marinade. Let the chicken marinate for 5 minutes.
⏱️ 5 min
- 2
While the chicken marinates, prepare the mint yoghurt sauce. In a small bowl, combine the Greek yogurt, garlic powder, white pepper, 1/4 teaspoon of salt, 1/2 teaspoon of granulated sugar, lime juice, and 2 tablespoons of chopped fresh mint. Mix well until all ingredients are smooth and thoroughly incorporated. Set aside.
⏱️ 5 min
- 3
Heat a large skillet over high heat. Add the marinated chicken tikka cubes to the hot pan. Cook for 2 minutes, stirring occasionally, to achieve a good sear. Reduce the heat to medium-high and continue to sauté for an additional 10 minutes, or until the chicken is fully cooked through and slightly browned.
⏱️ 12 min
- 4
Clean the skillet or use a separate pan. Heat the pan over low heat and add 1 tablespoon of vegetable oil. Place a few mini corn tortillas in the pan (as many as can fit without crowding). Sprinkle a generous amount of shredded Monterey Jack cheese over each tortilla. Spoon a portion of the cooked chicken tikka filling on top of the shredded cheese on each tortilla. Fold each tortilla in half to form a taco shape.
⏱️ 5 min
- 5
Cook the folded tacos on low heat for a few seconds on each side until the tortillas are crispy and golden brown, and the cheese is melted and gooey. Remove from the pan and repeat with the remaining tortillas, cheese, and chicken filling.
⏱️ 10 min
- 6
Serve the cheesy chicken tikka tacos hot, with the mint yoghurt sauce on the side for dipping or drizzling.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Cheesy Chicken Tikka Tacos With Mint Yoghurt Sauce
Ingredients
For the Chicken Tikka
- 1 1/2 pounds boneless chicken breast, cut into 1-inch cubes
- 1 tablespoon vegetable oil
- 1/4 teaspoon red food coloring, optional, for vibrant color
- 2 tablespoons tikka masala spice blend
- 1 teaspoon salt
- 1/2 teaspoon granulated sugar
- 1 tablespoon ginger garlic paste
- 2 tablespoons tomato paste
- 1/2 cup plain whole milk yogurt
- 2 tablespoons fresh mint, chopped
For the Mint Yoghurt Sauce
- 1 cup Greek yogurt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon white pepper
- 1/4 teaspoon salt
- 1/2 teaspoon granulated sugar
- 1 tablespoon lime juice, freshly squeezed
- 2 tablespoons fresh mint, chopped
For the Tacos
- 12 mini corn tortillas
- 1 1/2 cups shredded Monterey Jack cheese
- 1 tablespoon vegetable oil, for cooking tortillas
Instructions
- 1
In a large mixing bowl, combine the chicken cubes, 1 tablespoon of vegetable oil, red food coloring (if using), tikka masala spice blend, 1 teaspoon of salt, 1/2 teaspoon of granulated sugar, ginger garlic paste, tomato paste, 1/2 cup of plain whole milk yogurt, and 2 tablespoons of chopped fresh mint. Mix thoroughly until the chicken is completely coated in the marinade. Let the chicken marinate for 5 minutes.
⏱️ 5 min - 2
While the chicken marinates, prepare the mint yoghurt sauce. In a small bowl, combine the Greek yogurt, garlic powder, white pepper, 1/4 teaspoon of salt, 1/2 teaspoon of granulated sugar, lime juice, and 2 tablespoons of chopped fresh mint. Mix well until all ingredients are smooth and thoroughly incorporated. Set aside.
⏱️ 5 min - 3
Heat a large skillet over high heat. Add the marinated chicken tikka cubes to the hot pan. Cook for 2 minutes, stirring occasionally, to achieve a good sear. Reduce the heat to medium-high and continue to sauté for an additional 10 minutes, or until the chicken is fully cooked through and slightly browned.
⏱️ 12 min - 4
Clean the skillet or use a separate pan. Heat the pan over low heat and add 1 tablespoon of vegetable oil. Place a few mini corn tortillas in the pan (as many as can fit without crowding). Sprinkle a generous amount of shredded Monterey Jack cheese over each tortilla. Spoon a portion of the cooked chicken tikka filling on top of the shredded cheese on each tortilla. Fold each tortilla in half to form a taco shape.
⏱️ 5 min - 5
Cook the folded tacos on low heat for a few seconds on each side until the tortillas are crispy and golden brown, and the cheese is melted and gooey. Remove from the pan and repeat with the remaining tortillas, cheese, and chicken filling.
⏱️ 10 min - 6
Serve the cheesy chicken tikka tacos hot, with the mint yoghurt sauce on the side for dipping or drizzling.
⏱️ 1 min