Chicken Tikka Masala Tacos with Chimichurri Sauce

Ingredients

• 2 cups All-Purpose Flour (sifted)
• 1 teaspoon Baking Powder (double-acting)
• 1 teaspoon Salt (fine sea salt)
• 3 tablespoons Olive Oil (extra virgin, for dough)
• 2.33 cups Warm Water (about 45°C (110°F))
• 500 grams Boneless Chicken Breast (cut into bite‑size pieces)
• 1 tablespoon Chicken Tikka Masala Spice Mix (store‑bought)
• 1 tablespoon Lemon Juice (freshly squeezed)
• 0.25 cup Plain Yogurt (full‑fat)
• 2 tablespoons Heavy Cream (optional, for richer sauce)
• 1 medium Onion (finely chopped)
• 2 tablespoons Tomato Puree (or blend 2 small fresh tomatoes)
• 1 teaspoon Cumin Seeds (whole)
• 4 cloves Garlic (for sauce)
• 2 tablespoons Fresh Cilantro (chopped, optional)
• 0.5 teaspoon Salt (for sauce, to taste)
• 0.5 teaspoon Sugar (balances acidity)
• 1 teaspoon Olive Oil (for sauce)
• 0.25 cup Shredded Mozzarella Cheese (optional topping)
• 4 Lemon Wedges (for garnish, optional)

Instructions

1. Make the Flatbread Dough

   In a large mixing bowl combine 2 cups all‑purpose flour, 1 tsp baking powder, 1 tsp salt, and 3 tbsp olive oil. Gradually add 2 ⅓ cups warm water while stirring until a shaggy dough forms.

   Time: PT10M

2. Knead and Rest the Dough

   Turn the dough onto a lightly floured surface and knead for about 10 minutes until smooth and elastic. Shape into a ball, place back in the bowl, cover with a damp kitchen towel, and let rest for 10 minutes.

   Time: PT20M

3. Marinate the Chicken

   In a separate bowl combine 500 g bite‑size chicken pieces, 1 tbsp chicken tikka masala spice, 1 tbsp lemon juice, and ¼ cup plain yogurt. Mix well and let sit while you prepare the sauce (about 5 minutes).

   Time: PT5M

4. Prepare Garlic Yogurt Sauce

   Add 4 garlic cloves, ¼ cup plain yogurt, 1 tsp olive oil, ½ tsp salt, ½ tsp sugar, juice of half a lemon, and chopped cilantro to a blender. Blend until smooth, taste and adjust seasoning, then refrigerate for at least 30 minutes.

   Time: PT10M

5. Cook the Chicken Tikka Masala

   Heat 1 tbsp oil in a saucepan over medium heat. Add 1 tsp cumin seeds and let sizzle. Add the chopped onion and sauté until translucent (≈3 min). Stir in 2 tbsp tomato puree and a splash of water; cook 5 min until the sauce thickens. Add the marinated chicken, cover, and simmer on medium‑low for 12‑15 min, stirring occasionally, until the chicken is cooked through and the sauce coats the pieces.

   Time: PT20M

6. Shape the Flatbreads

   Divide the rested dough into 8‑10 equal balls. On a lightly floured surface, roll each ball into a 6‑inch circle, about ¼‑inch thick. Keep the rolled circles covered with a damp towel to prevent drying.

   Time: PT5M

7. Cook the Flatbreads

   Heat a skillet over medium‑high heat until hot. Place one rolled flatbread onto the dry skillet; cook 1‑2 min until bubbles form, then flip and cook another 1‑2 min until golden spots appear. Repeat with remaining flatbreads, adjusting heat as needed.

   Time: PT15M

8. Assemble the Flatbread Pizza

   On each hot flatbread, spread a generous spoonful of the cooked chicken tikka masala, drizzle with the chilled garlic yogurt sauce, sprinkle shredded mozzarella (if using), and finish with a squeeze of fresh lemon juice.

   Time: PT5M

9. Serve

   Arrange the assembled flatbreads on a serving platter, garnish with extra cilantro or lemon wedges, and enjoy while warm.

   Time: PT0M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

40 g

Fat

12 g

Fiber

3 g