Super easy spicy tandoori chicken tacos.

This week I am teaming up with Ayesha from mybigfathalalblog.com to share some healthy, yet tasy dishes for Ramadan. These 20-minute tacos make for a great snack or a quick weeknight meal when served with tortillas.

Today’s recipe is a delightful combination of Mexican and South Asian flavours coming together to make this a tasty and fun dish. This recipe has all the flavours and none of the stress.

Ingredients

200 gms Chicken boneless pieces

Tacos – Ready made from supermarket (pack of 12 tacos)

For the Marinade:

• 1/2 cup Natural yogurt
• 2 Tbsp Tandoori Masala (dry red powder available in Asian supermarkets)
• 1 Tbsp Fresh ground ginger paste
• 1 Tbsp Freshly ground garlic paste
• ¼ tsp Cumin powder
• ½ tsp Garam masala
• ½ tsp Chilli powder
• Juice of half a lemon
• Salt and black pepper
• 1Tbsp Vegetable oil

For the masala:

• 1 Onion finely chopped
• 1 Tbsp Ginger and garlic paste
• 2 Green chillies finely chopped
•  Handful of coriander leaves finely chopped
• 1 Tbsp Vegetable Oil for cooking

Method

1. Marinate the chicken pieces  for 30 minutes or longer if you have time
2. Take a pan, add the oil after the pan is hot. Then add the chopped onions and sauté until golden brown.
3. Add the garlic and ginger paste and sauté for a few minutes
4. Now add the chicken pieces, one at time and cook over high heat
5. You can also add 3-4 Tablespoons of the marinade to give it a thickish gravy
6. Cook for 10-15 minutes until the liquid evaporates. Keep mixing the chicken so that it doesn’t stick to the pan;
7. Add the coriander leaves

Putting it together

Assemble the tacos and add the garnish of your choice

I served the Tacos with a green coriander chutney