Tandoori tacos

This taco recipe combines techniques from both Indian and Mexican cuisine. Fill your flour tortillas with juicy, flavour packed chicken thigh cutlets grilled with a rich tandoori and yoghurt marinade, a cool and crunchy katchumber salsa, then the finishing touch – a homemade herby and spicy green chutney to bring it all together. Don't forget a dollop of yoghurt, sour cream and tabasco!

• serves

  4

• prep

  15 minutes

• cook

  10 minutes

• difficulty

  Easy

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Ingredients

• 4 chicken thigh cutlets, bone removed
• 2 tbsp tandoori paste
• ½ cup thick yoghurt
• ¼ cup sour cream
• 2 tbsp vegetable oil
• 12 flour tortillas
• Tabasco, to serve (optional)

Katchumber salsa

• 1 Lebanese cucumber, peeled at intervals and finely diced
• 1 tomato, seeds removed and finely diced
• ½ small red onion, peeled and finely diced
• 1 bird's eye chilli, sliced (optional)
• 1 tbsp lime juice
• ¼ tsp ground cumin
• ¼ tsp salt
• a pinch of sugar

Green chutney

• 1 cup coriander leaves, plus extra for garnish
• ½ cup mint leaves, plus extra for garnish
• 1 large green chilli
• 2 cm x 3 cm piece ginger
• 3 garlic cloves
• ½ tsp cumin powder
• 2 limes, juiced
• ½ tsp salt
• 1 tsp sugar

Marinating time: 4 hours

Instructions

1. In a large mixing bowl, combine the chicken with the tandoori paste and half the yoghurt. Marinate for around 4 hours if you can. In a small mixing bowl, combine the remaining yoghurt with the sour cream and refrigerate until required.
2. For the katchumber salsa, in a medium bowl, combine the ingredients together and mix well.
3. For the green chutney, combine the ingredients in a blender and blend to a smooth paste, adding a little water if you need. Taste and adjust the seasoning. You can mix the chutney with a little yoghurt if you prefer, or just serve as it.
4. Heat a grill pan over high heat and drizzle the chicken with a little oil and grill for about 3 minutes each side, or until just cooked. Set aside to rest, then slice. Warm the tortillas (either by wrapping in foil and heating in the oven, or quickly grilling on a grill pan). Serve the chicken on the tortilla with the sour cream mixture, katchumber salsa and the green chutney as well as a bit of Tabasco if you like. Garnish with extra fresh herbs.

 

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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Watch The Full Episode Here

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