Chicken Tikka Tacos
You guys… when it comes to these chicken tikka tacos I am speechless. Since moving to the DC area we try to eat out at different place as much as we can, but when you find a great place sometimes you just have to go back again. Cue Mama Tigre, an incredible Indian Mexican fusion restaurant near Vienna, VA. Every time I go I get these chicken tikka tacos and I am absolutely obsessed with them. Last time I went I knew I had to recreate them at home to share with you all, and trust me I think you are going to be glad I did! These tasted so similar to the restaurant version I couldn’t believe it.
Mini naan - I found this mini naan in the bakery section at Wegmans which was the perfect size to use for this recipe.
Chicken tikka masala - You can totally make your own tikka masala sauce, but I kept it simple with this jar from Maya Kaimal. I really like their products! It’s so simple, after cooking the chicken you just pour in the sauce and let it simmer.
Pickled onions - I quickly made pickled onions at home using red wine vinegar and hot water. All you have to do is place the sliced onions in a jar, fill it half with the vinegar, and half with hot water. Seal the jar and place in refrigerator for minimum one hour. I like to use my weck jars for this!
Homemade cilantro mint crema - This is served on the tacos at the restaurant so you know I had to make it at home as well! This is a super simple sauce but it adds sooo much flavor. The tacos wouldn’t be the same without it!
Grilled paneer - Admittedly, I had never used paneer in a recipe at home before this! I googled how it’s typically prepared and then fried it up with some ghee. Made a great topping for these tacos!
Chicken Tikka Tacos
Ingredients
- 3 boneless skinless chicken breast cut into 1” cubes
- 2 tbsp. olive oil
- salt & pepper
- 1 jar Maya Kaimal tikka masala sauce
- mini naan (got mine from Wegmans)
- 1/3 cup Greek yogurt
- 1/4 cup loosely packed fresh cilantro
- 4 mint leaves
- 3 tbsp olive oil
- pickled red onion (homemade or store bought!)
- 4 oz paneer + 1/2 tbsp ghee
- cilantro
Instructions
- Heat olive oil in a skillet over medium high heat. Add chicken + dash of salt and pepper to skillet. Let cook 5 minutes, stir/flip & let cook 5 more minutes. Pour in jar of sauce and let simmer over medium heat for 10 minutes, stirring occasionally.
- For the crema mix all ingredients in a blender until smooth.
- Cut paneer into small cubes and place in a hot skillet with ghee. Let grill ~4 minutes, stirring so each side gets browned.
- Preheat oven to 400°, drizzle the naan with olive oil, place on a baking tray and heat for 2 minutes.
- Assemble the tacos and enjoy!