Tandoori chicken in tortillas with creamy masala drizzle. Indian-Mexican fusion.
This fusion makes total sense - both are beloved street foods. Corn or flour tortillas both work well.
The masala crema is like a spiced crema - utterly addictive. Add mango salsa for even more fusion fun.
Ingredients
Scale
Measurement units
- 1 ½ lb Boneless skinless chicken thighs
- ½ cup Plain yogurt
- 4 clove Garlic cloves, minced
- 1 tbsp Fresh ginger, grated
- 1 tbsp Garam masala
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 1 tbsp Paprika
- 1 ½ tsp Salt
- 1 whole Red onion, thinly sliced
- 3 tbsp Fresh lime juice
- 1 tsp Sugar
- ½ cup Sour cream
- 1 tbsp Tomato paste
- 12 piece Small flour or corn tortillas
- ½ cup Fresh cilantro
- 1 whole Serrano pepper, sliced (optional)
Ingredients
Scale
Measurement units
- 1 ½ lb Boneless skinless chicken thighs
- ½ cup Plain yogurt
- 4 clove Garlic cloves, minced
- 1 tbsp Fresh ginger, grated
- 1 tbsp Garam masala
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 1 tbsp Paprika
- 1 ½ tsp Salt
- 1 whole Red onion, thinly sliced
- 3 tbsp Fresh lime juice
- 1 tsp Sugar
- ½ cup Sour cream
- 1 tbsp Tomato paste
- 12 piece Small flour or corn tortillas
- ½ cup Fresh cilantro
- 1 whole Serrano pepper, sliced (optional)
Instructions
Marinate chicken and pickle onions
Combine yogurt, garlic, ginger, garam masala, cumin, coriander, paprika, and 1 teaspoon salt. Add chicken and coat well. Refrigerate at least 30 minutes. For pickled onions: toss red onion with 2 tablespoons lime juice, sugar, and pinch of salt. Let sit at least 30 minutes.
Ingredients
- chicken thighs (1 ½ lb)
- yogurt (½ cup)
- garlic, minced (4 cloves)
- ginger, grated (1 tbsp)
- garam masala (1 tbsp)
- cumin (1 tsp)
- coriander (1 tsp)
- paprika (1 tbsp)
- salt (1 tsp)
- red onion, sliced (1 whole)
- lime juice (2 tbsp)
- sugar (1 tsp)
Make the masala crema
Whisk sour cream with tomato paste, remaining lime juice, 0.5 teaspoon garam masala, and 0.5 teaspoon salt until smooth. Refrigerate until serving.
Ingredients
- sour cream (½ cup)
- tomato paste (1 tbsp)
- lime juice (1 tbsp)
- salt (½ tsp)
Grill the chicken
Heat grill or grill pan to high heat. Remove chicken from marinade, shaking off excess. Grill 4 to 5 minutes per side until charred and cooked through (165°F). Rest 5 minutes, then slice into strips.
Equipment
- grill or grill pan
Assemble and serve
Warm tortillas on the grill or in a dry pan. Fill each tortilla with chicken strips. Top with pickled onions and drizzle of masala crema. Garnish with cilantro and serrano slices if desired. Serve immediately.
Ingredients
- tortillas (12 whole)
- cilantro (½ cup)
- serrano, sliced (1 whole)
Before you cook
Cook notes
- • This fusion makes total sense - both are beloved street foods.
- • Corn or flour tortillas both work well.
- • The masala crema is like a spiced crema - utterly addictive.
- • Add mango salsa for even more fusion fun.
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