Chicken Tikka Masala Tacos with Yogurt Slaw brilliantly fuse Indian-inspired flavors with the classic comfort of a taco. This delightful dish melds the bold spices of chicken tikka masala with a cool yogurt slaw, zesty pickled red onions, and fresh cilantro, all wrapped in warm flour tortillas. It’s a culinary fusion that seamlessly combines two worlds, creating a bold, flavorful, and unforgettable experience satisfying.
The star of these tacos is the chicken tikka masala. Typically, tikka masala features marinated chicken cooked in a flavorful, spiced tomato sauce. It’s a dish with deep roots in Indian cuisine and a worldwide following. This recipe uses shredded chicken simmers with tikka masala seasoning, garam masala, tomato paste, and cream to produce a rich, aromatic filling. A splash of lime juice introduces a refreshing zest that perfectly balances the creamy sauce, resulting in an irresistible taco filling.
The yogurt slaw adds an extra dimension of flavor and texture to the tacos. It combines crunchy shredded cabbage, diced onion, and a dressing made from Greek yogurt, lemon juice, honey, and cumin, creating a refreshing counterpoint to the boldness of the chicken. The creamy yogurt unites the slaw, while the lemon juice and honey add a tangy sweetness that elevates the overall flavor. A sprinkle of chopped cilantro offers herbal freshness, beautifully enhancing the spices.
No taco is complete without a topping that packs a punch, and pickled red onions do just that. Quick-pickled with apple cider vinegar, sugar, and salt, these onions are tangy, sweet, and add a delightful crunch. They not only elevate the dish visually with their vibrant pink hue but also provide a burst of acidity that cuts through the richness of the chicken and the creaminess of the slaw. The tortillas are the perfect vessel for all these components. Lightly warmed, they add a soft base that ties everything together.
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These tacos are not just about flavor—they’re also about versatility. They work wonderfully as a casual dinner. The components can be prepared beforehand, allowing you to assemble the tacos in minutes when needed.
Chicken Tikka Masala Tacos with Yogurt Slaw embody the spirit of culinary exploration. They blend the rich, time-honored spices of Indian cuisine with the fun, portable nature of tacos. Every bite delivers a balance of creamy, tangy, and spiced flavors that will leave you craving more. Whether you’re a fan of Indian food, tacos, or unique flavor combinations, this dish will surely become a favorite in your recipe collection.
Chicken Tikka Masala Tacos with Yogurt Slaw
4
servings30
minutes30
minutes1
hourChicken Tikka Masala Tacos with Yogurt Slaw combine bold Indian-inspired flavors with the fun and portability of tacos. Packed with spiced shredded chicken, creamy yogurt slaw, and tangy pickled red onions, they’re a vibrant fusion dish perfect for any occasion.
Ingredients
- For the Chicken Tikka Masala
1 pound shredded chicken
2 tablespoons vegetable oil
1/2 cup plain Greek yogurt
2 tablespoons tikka masala seasoning
1 teaspoon garam masala
1 tablespoon lime juice, freshly squeezed
1/2 cup tomato paste
1/2 cup heavy cream
1 tablespoon unsalted butter
to taste, salt and ground black pepper
- For the Yogurt Slaw
2 cups shredded cabbage
1 small onion, finely diced
1/2 cup plain Greek yogurt
1 tablespoon lemon juice, freshly squeezed
1 tablespoon honey
1 tablespoon cilantro, freshly chopped
1/2 teaspoon ground cumin
to taste, salt and ground black pepper
- For the Pickled Red Onions
1 large red onion, thinly sliced
1/2 cup apple cider vinegar
1/2 cup water
1/4 cup sugar
1 tablespoon salt
- For the Tacos
8-12 flour tortillas
fresh cilantro
lime wedges
Directions
- Make the Pickled Red Onions:
Add apple cider vinegar, water, sugar, and salt in a small saucepan. Heat until the sugar dissolves. Pour the mixture over the sliced red onions in a heatproof jar. Let sit for at least 30 minutes, but preferably, let them refrigerate overnight. - Prepare the Chicken Tikka Masala:
Heat the vegetable oil in a large skillet over medium heat. Add the shredded chicken and sprinkle in the chicken tikka masala seasoning and garam masala, along with a pinch of salt and ground black pepper. Stir to combine. Mix in the tomato paste, heavy cream, and butter. Let the mixture simmer for 5-7 minutes, stirring occasionally. Remove from heat and stir in the Greek yogurt and lime juice. - Make the Yogurt Slaw:
Whisk together the Greek yogurt, lemon juice, honey, cumin, salt, and ground black pepper in a large bowl. Add the shredded cabbage, diced onion, and chopped cilantro. Toss until well combined. - Assemble the Tacos:
Heat the tortillas in a dry skillet or directly over a flame until warm and pliable. Spoon the chicken tikka masala onto each tortilla. Top with a generous helping of yogurt slaw, a few pickled red onions, and fresh cilantro. Finish with a squeeze of lime juice and serve immediately.
Notes
- To Make Shredded Chicken: Season 1 pound of boneless, skinless chicken thighs with salt and ground black pepper. Poach them in a pot of lightly salted water or chicken broth over medium heat for 20-25 minutes until fully cooked. Once cooked, remove the thighs and shred them with two forks.