Name: Tandoori Chicken Tacos
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: Serves 4-6
Ingredients: 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces; 1 cup plain Greek yogurt, divided; 3 tablespoons tandoori masala spice blend; 2 tablespoons fresh lemon juice; 3 cloves garlic, minced; 1 tablespoon grated fresh ginger; 12 small corn or flour tortillas (6-inch); 1 small red onion, thinly sliced; 1 cucumber, diced; 1/4 cup chopped fresh cilantro; 1 tablespoon ground cumin; 2 tablespoons vegetable oil; 1 teaspoon salt, divided; 1/2 teaspoon black pepper

Instructions

Prepare the marinade

In a large bowl, combine 3/4 cup yogurt, tandoori masala, lemon juice, garlic, ginger, cumin, 1/2 teaspoon salt, and black pepper. Stir until well mixed.
Marinate the chicken

Add chicken pieces to the marinade and toss to coat completely. Cover and refrigerate for at least 30 minutes, preferably 2-4 hours for the best flavor development.
Prepare the yogurt sauce

While the chicken marinates, combine the remaining 1/4 cup yogurt with diced cucumber, half of the chopped cilantro, and remaining 1/2 teaspoon salt. Refrigerate until ready to serve.
Cook the chicken

Heat vegetable oil in a large skillet over medium-high heat. Remove chicken from marinade, allowing excess to drip off. Cook chicken in batches if necessary, for 6-8 minutes, turning occasionally, until well browned and cooked through (internal temperature of 165°F).
Warm the tortillas

While chicken cooks, warm tortillas according to package directions or directly over a gas flame for a few seconds per side until slightly charred and pliable.
Assemble the tacos

Place a spoonful of the cooked tandoori chicken in the center of each tortilla. Top with sliced red onion, a dollop of the yogurt-cucumber sauce, and a sprinkle of remaining fresh cilantro.

Tandoori Chicken Tacos

Ingredients

Instructions

Nutritional Information