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Tandoori chicken tacos. People are making all sorts of funky tacos these days.  Korean bulgogi tacos. Japanese teriyaki tacos. Thai shrimp tacos. Why not Indian tandoori chicken tacos?

These are a great way to mix things up. To break out of your taco funk. For when you want something new.

You can do them straight up as tacos or use an Indian flatbread. If you can get your hands on some parathas you can make one crazy sandwich.

This may seem a little odd but think about it. Little bits of super tasty grilled chicken. A drizzle of sauce. Corn tortillas. Cilantro. Lime. That sounds like a taco to me.

Chicken tikka is perfect

Chicken tikka is the perfect way to get maximum tandoori flavour into the smallest possible form factor. Forget shredding tandoori chicken.

Tikka are little flavour bombs waiting to be wrapped in a tortilla. Smothered in a cooling yoghurt drizzle. Brightened with a bit of cilantro and lime. Perfect!

Don’t just use chicken tikka for these tacos. Once you try them you’ll understand why. Think boneless tandoori chicken bites. Perfect party food.

Put an Indian twist on your tacos with tandoori chicken.

Put an Indian twist on your tacos with tandoori chicken.

People have been doing something similar for years. You see all sorts of tandoori chicken on naan bread recipes out there. Take it one step further. It’s not that big a jump. And the balance between bread and chicken is better with a tortilla. Try it.

Tandoori chicken tacos are a quick meal

This is a fast weeknight dinner. Taco Tuesday ready. Marinate the chicken before you leave for work. Skewer it when you get home.

Mix up the raita drizzle. Dice a white onion. Grill them quickly and chow down on your tandoori chicken tacos.

And use the raita whenever you serve chicken tikka. Or pappadum. Or any time you want to cool your meal a bit. It’s versatile that way.

Dare to do something different. You won’t be sorry.

Put an Indian twist on your tacos with tandoori chicken.
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5 from 1 vote

tandoori chicken tacos

Tandoori chicken tacos are a great way to break out of your taco funk. If you like Indian cooking, you will love this taco twist.
Course Main
Cuisine Indian
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 12
Calories 232kcal
Author romain | glebekitchen

Ingredients

Tacos

  • 12 corn or flour tortillas
  • 1 batch of chicken tikka
  • 1/2 small white onion thinly sliced
  • cilantro to garnish
  • lime wedges to serve

Raita drizzle

  • 1/2 cup plain greek yoghurt
  • 2-3 Tbsp cilantro finely minced
  • 1 green onion finely minced
  • 1/4 tsp curry powder
  • milk to thin
  • salt to taste

Instructions

  • Prepare the chicken tikka.
  • Warm the tortillas by wrapping them in a damp towel and microwaving them until warm.
  • Assemble the tacos and drizzle with the raita drizzle.

Raita drizzle

  • Combine all the ingredients except the milk. Add the milk slowly, stirring constantly, until you get to the consistency of heavy cream.

Nutrition

Serving: 12servings | Calories: 232kcal | Carbohydrates: 12g | Protein: 24g | Sodium: 15mg | Potassium: 55mg | Fiber: 1g | Vitamin A: 20IU | Vitamin C: 0.5mg | Calcium: 33mg | Iron: 0.3mg

4 thoughts on “tandoori chicken tacos

  1. This sounds so delicious and different. I’m planning on making it this weekend. In the instructions it says to assemble the tacos and drizzle with mint raita. I don’t see any mint in the raita recipe. Am I suppose to serve this with the raita in the recipe and also with mint raita? Thank you so much for your clarification.

    • Thanks for the catch. That should have said raita drizzle. Don’t know what I was thinking when I wrote that but it’s fixed now. Thanks again!

  2. Hi Romain, tonight I cooked this dish using my Weber-bbq. I reverse sealed the chicken tikka skewers until 70 degrees Celsius internal temperature. Then I finished them on direct high heat to give them a little bite on the crust. Worked perfectly! That marinade was a-ma-zing! Everything was finger-licking good, also the raita. It added the acidity en freshness to the dish. I agree completely that yoghurt in the marinade is not a good idea. I did that once before and the chicken was way too soggy. In fact the most “complicated” part is the copycat tandoori paste and the ginger/garlic-paste. The rest is easy! And so effective and extremely tasty! We had some friends over and they were really impressed. We had a good glass of Dalwhinnie 15 in the end, which gave a great finish after that fantastic dish. Thanks again for another bang on recipe!

    • A weber kettle is exactly what I use as well. It took me a trip to India and a very helpful restaurant before I figured out ditching the yoghurt. A nice scotch to round things out sounds awesome.

      Cheers!

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