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Tikka Tacos

Name: Tikka Tacos
Yield: 4-6
Cuisine: Indian
Ingredients: 2 lemons, juiced; ½ cup + 1 tablespoon olive oil; 6 cloves garlic, peeled, smashed &amp; minced; 2 TBSP Masi Masa Tikka Masala Spice Blend; 2 pounds boneless, skinless chicken thighs; 1 large red onion, peeled &amp; cut into quarters; 1/2 bunch fresh cilantro, roughly chopped (about 1/4 cup); 1 ½ cup plain yogurt; 1/2 English cucumber, finely diced (about 1 cup); ½ bunch fresh cilantro, minced (about 1/4 cup); ½ tsp cumin; ½ tsp garam masala; ½ tsp salt (we prefer finely ground sea salt)

October 15, 2020 0 Comments

This recipe is adapted from a favorite for Oven-Roasted Chicken Shwarma by Sam Sifton of the NY Times. For our Tikka Tacos, we use our Tikka Masala Spice Blend to provide the flavor punch and serve the chicken in warm tortillas topped with chopped cilantro and a dollop of raita. NOTE: the chicken needs to be marinated for at least 1 hour and up to 12 hours (the longer, the better).

For vegetarians: we did the same recipe using two 8 oz boxes of Sweet Earth Mindful Chick’n (plant-based) strips. Did the same marinade, but cooked (in oven) for only 12 minutes. Tasted great!

Tikka Tacos

Servings

4-6

If you’re looking to cook up some tacos with a twist, try our Chicken Tikka Tacos topped with Raita. This is a super easy weeknight meal. Vegetarian option also included!

Ingredients

Chicken

2 lemons, juiced
½ cup + 1 tablespoon olive oil
6 cloves garlic, peeled, smashed & minced
2 TBSP Masi Masa Tikka Masala Spice Blend
2 pounds boneless, skinless chicken thighs
1 large red onion, peeled & cut into quarters
1/2 bunch fresh cilantro, roughly chopped (about 1/4 cup)

Raita

1 ½ cup plain yogurt
1/2 English cucumber, finely diced (about 1 cup)
½ bunch fresh cilantro, minced (about 1/4 cup)
½ tsp cumin
½ tsp garam masala
½ tsp salt (we prefer finely ground sea salt)

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Directions

Cook Chicken

Combine the lemon juice, 1/2 cup olive oil, garlic, and Masi Masa Tikka Masala Spice Blend in a large bowl, whisk to combine.
Add the chicken and toss well to coat. Cover and store in refrigerator for at least 1 hour and up to 12 hours.
When ready to cook, heat oven to 425°F.
Grease a rimmed sheet pan with 1 TBSP olive oil.
Add the quartered onion to the chicken and marinade, and toss once to combine.
With tongs, remove the chicken and onion from the marinade—shake lightly to avoid putting too much marinade on pan—and spread evenly on the pan.
Roast chicken in oven until it is browned, crisp at the edges and cooked through, about 30 to 40 minutes.
Remove chicken from the oven, allow to rest 2 minutes, then slice into bite sized pieces.
To make the chicken crispier, set a large pan over high heat, add a tablespoon of olive oil to the pan, and sauté the chicken until everything curls tight in the heat.

Prepare the Raita

While chicken is in oven, place all ingredients in a medium mixing bowl. Stir to combine.
Refrigerate until serving.

To Serve

Place chicken in/on warm tortillas and top with a dollop of raita and chopped cilantro (and/or anything else your heart desires).

Also in INDIAN

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Want dinner in under 30 minutes? Look no further than our adaptation of a quick and easy NYT Cooking recipe.

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Our vegetarian Naan Stuffing is made delicious with cashews, pomegranate seeds, and mint.

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Tikka Tacos

Tikka Tacos

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