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!
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!
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)
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)
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.
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.
While chicken is in oven, place all ingredients in a medium mixing bowl. Stir to combine.
Place chicken in/on warm tortillas and top with a dollop of raita and chopped cilantro (and/or anything else your heart desires).