Chicken Tikka Tacos
Author: 
Recipe type: Baking
Cuisine: English
Serves: 6 Tacos
 
Tender, juicy pieces of Chicken Tikka Masala topped with a creamy yogurt sauce, red onions, jalapeños, cilantro, all atop pillowy chapati.
Ingredients
  • Chicken Tikka Masala Recipe
  • Raita: (you can make this the night before if you like)
  • 1 cup Greek yogurt
  • ½ English cucumber, seeded and finely chopped
  • ¼ cup red onion, small dice
  • 2 tablespoons mint, finely chopped
  • ½ teaspoon ground cumin
  • ½ teaspoon Kosher salt
  • ⅛ teaspoon cayenne pepper
  • Chapati:*
  • 1 cup whole wheat flour, plus more for rolling
  • a large pinch of Kosher salt
  • 1 tablespoon vegetable oil
  • ½ cup water
  • ghee or vegetable spray, for cooking
  • Toppings:
  • ¼ red onion, sliced
  • 2 jalapeños, sliced
  • 1 small handful cilantro, roughly chopped
  • 1 lime
Instructions
  1. If you haven't already done so, make the Chicken Tikka Masala.
  2. In a small bowl, combine all of the ingredients for the Raita. Cover and refrigerate until ready to use.
  3. To make the Chapati, add the flour and salt to a large bowl. Slowly add the water and oil while you gently mix with your other hand - moving around in a circular motion. As the dough begins to solidify, turn the dough out onto your work surface and knead until soft and smooth - the dough should still be slightly sticky. Cover with a clean tea towel and allow to rest for 30 minutes.
  4. Once you're ready to roll the chapati, divide the dough into 6 equal pieces. Lightly flour your work surface. Roll each piece between your palms into a ball and then gently flatten with the palm of your hand. Using a rolling pin, roll out each disc into approximately 4-inch circles.
  5. Heat a skillet over medium-high heat. Add a ¼ teaspoon of ghee or spray with the vegetable oil. Working with one at a time, add the chapati to the hot pan. When small bubbles start to form, brush or spray the top and flip. It should start to puff up. When it inflates a bit more, flip again and gently press the air from the puffed sides into the flattened parts, until the entire chapati puffs up. (When the chapati puffs up, it becomes light and flaky on the inside. It takes some practice, so if this doesn't happen for you, don't worry - it will still taste great). Transfer the chapatis to a plate to cool.
  6. To assemble the 'tacos', add the chicken tikka masala to the chapati (or tortillas, if you're using those), top with the Raita, red onion, jalapeños, cilantro, and serve with a lime wedge. Enjoy!
Notes
I think the Chapati adds a nice element to the dish, but if you would prefer, you can buy corn/flour tortillas or naan en lieu of making the Chapati.
Recipe by at https://hapanom.com/chicken-tikka-tacos/