Name: Chicken Tikka Naan Tacos
Ingredients: 1 lb boneless, skinless chicken thighs, cut into 1½-inch cubes (see FAQs & Notes + Variations); neutral oil or cooking spray, for grilling; cast iron or nonstick grill pan (see Variations); ½ cup plain, unsweetened Greek yogurt; 2 cloves garlic, finely grated; ½-inch (1.3-cm) piece fresh ginger, finely grated; ½ tbsp (6 g) Kashmiri red chili powder (see FAQs & Notes); ¼ tsp hot red chili powder (skip or use less for mild flavor); ½ tsp turmeric; 1 tsp Garam Masala; 1 tbsp (15 ml) mustard oil or neutral oil of choice; 1/2 a lemon, juiced; Salt, as needed; 3/4th cup yogurt; 1 Thai/bird-eye chili (optional); a handful of mint leaves, roughly chopped; a handful of cilantro leaves, roughly chopped; salt, to taste; fresh ground black pepper; 1/2 tsp granulated sugar; 1 small red onion, sliced; 1 cup shredded cabbage or lettuce; 5-6 radishes, sliced (optional); 1/2 lemon, cut into wedges; tandoori roti or naan (homemade, takeout or store-bought frozen)

Description

Grilled chicken tikka served on mini naan with cabbage, red onions, and radishes, topped with a drizzle of cilantro-mint chutney.

Ingredients

Units Scale

1 lb boneless, skinless chicken thighs, cut into 1 1/2-inch cubes (see FAQs & Notes + Variations)
neutral oil or cooking spray, for grilling

Special Equipment

cast iron or nonstick grill pan (see Variations)

For the Marinade

1/2 cup plain, unsweetened Greek yogurt
2 cloves garlic, finely grated
1/2-inch (1.3-cm) piece fresh ginger, finely grated
1/2 tbsp (6 g) Kashmiri red chili powder (see FAQs & Notes)
1/4 tsp hot red chili powder (skip or use less for mild flavor)
1/2 tsp turmeric
1 tsp Garam Masala
1 tbsp (15 ml) mustard oil or neutral oil of choice
1/2 a lemon, juiced
Salt, as needed

For the Cilantro-Mint Yogurt Dressing:

3/4th cup yogurt
1 Thai/bird-eye chili (optional)
a handful of mint leaves, roughly chopped
a handful of cilantro leaves, roughly chopped
salt, to taste
fresh ground black pepper
1/2 tsp granulated sugar

For the tacos:

1 small red onion, sliced
1 cup shredded cabbage or lettuce
5-6 radishes, sliced (optional)
1/2 lemon, cut into wedges
tandoori roti or naan (homemade, takeout or store-bought frozen)

Instructions

Marinating the Chicken

In a medium bowl, whisk together the ingredients for the marinade.
Adjust salt or spice level and then toss in the chicken pieces. Make sure the chicken is coated evenly with the marinade.
Seal with a plastic wrap and marinate on the counter for 30-60 minutes.

Preparing the Cilantro-Mint Yogurt Dressing

While the chicken marinates, prepare the dressing. In a mini food processor, process all the ingredients for the dressing to a smooth texture.
Adjust seasonings and refrigerate until ready to use.

Grilling the Chicken (see FAQs & Notes + Variations)

Stovetop Grilling

Place a grill pan over medium-high heat and preheat for about 4-5 minutes.
Drizzle or spray the cooking oil on the pan.
Using a pair of tongs, transfer the chicken pieces, one by one, onto the preheated and greased grill pan. Shake the excess marinade off.
Brush or spray the top side with cooking oil.
Let the chicken grill on the first side for 3 to 4 minutes before flipping over.
Continue grilling for another 3-4 minutes before transferring to a platter.
Let it rest for 4-5 minutes, so that the juices redistribute and then serve with the rest of the ingredients for assembling the tacos.

Assembling the Tacos

Heat the tandoori roti or naan on the grill or in a toaster.
Place the roti or naan on a plate.
Lay 4-5 chicken tikka pieces over it.
Add a splash of lemon juice, if you’d like.
Top with onions, cabbage, radishes (if using) over the chicken.
Drizzle the dressing over it.
Serve immediately.