Tacos meet tandoori in this bold, flavor-packed recipe that’s destined to become a new favorite in your kitchen.
Juicy, marinated chicken spiced with tandoori goodness gets tucked into warm tortillas, topped with fresh, vibrant fixings, and finished with a drizzle of tangy yogurt sauce.
These tacos are a perfect mashup of Indian and Mexican cuisines, bringing the best of both worlds to your plate.
Let’s dive into this mouthwatering adventure!
Note: This is an overview. See the recipe card below this post for ingredient quantities and full instructions.
Marinate the Chicken
In a mixing bowl, combine plain yogurt, lemon juice, ginger-garlic paste, turmeric, cumin, paprika, chili powder, garam masala, and salt. Mix until smooth, then coat the chicken pieces evenly. Cover the bowl and let the chicken marinate in the refrigerator for at least 30 minutes or up to 24 hours for maximum flavor.
Cook the Chicken
Heat a grill pan or skillet over medium heat and brush it lightly with oil. Place the marinated chicken on the hot surface. Cook for 6–8 minutes on each side until the chicken develops a golden crust and light char marks. Remove and let it rest for 5 minutes before slicing into strips.
Prepare the Toppings
Thinly slice red onions, chop fresh cilantro, and whisk together yogurt, lime juice, and a pinch of salt to make a tangy yogurt sauce. Warm your tortillas by placing them on a dry skillet or open flame for 20–30 seconds per side until slightly puffed and charred.
Assemble the Tacos
Lay a tortilla flat and add a layer of sliced tandoori chicken. Top with red onions, cilantro, and a generous drizzle of yogurt sauce. Serve immediately with lime wedges for squeezing.
These fusion tacos are a delightful twist on classic tandoori chicken, blending smoky Indian spices with fresh Mexican toppings for a truly unique dish. Perfect for weeknight dinners or weekend gatherings.
In a bowl, mix yogurt, lemon juice, ginger-garlic paste, turmeric, cumin, paprika, chili powder, garam masala, and salt. Coat the chicken and let it marinate for at least 30 minutes.
Grill or pan-sear the chicken over medium heat until fully cooked and slightly charred, about 6–8 minutes per side. Slice into strips.
Thinly slice red onions, chop fresh cilantro, and prepare the yogurt sauce by mixing yogurt with lime juice and salt.
Heat tortillas on a skillet or open flame for 20–30 seconds per side.
Place chicken strips in the tortillas, add toppings, and drizzle with yogurt sauce. Serve with lime wedges.
Servings 6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
These values are approximate and may vary depending on the specific ingredients and brands used. Always check your ingredient labels for precise nutrition details.