Chicken Tikka Masala Tacos...oh Snap

Ingredients

• 1.5 lb Chicken Thighs, bone‑in, skin‑on (Trim excess fat; cut into 2‑inch pieces)
• 1 cup Greek Yogurt, full‑fat (Thick Greek yogurt for the marinade)
• 1 tbsp Garlic Paste (Freshly made or store‑bought)
• 1 tbsp Ginger Paste (Freshly made or store‑bought)
• 1 tsp Turmeric Powder
• 1 tsp Garam Masala
• 1 tsp Ground Cumin
• 1 tsp Natural Red Food Coloring (Beet juice, pomegranate juice, or a red‑40‑free food coloring)
• 2 tbsp Vegetable Oil (Neutral oil for the marinade)
• 1 tbsp Lime Juice (Freshly squeezed)
• to taste Salt
• to taste Black Pepper
• 1/2 cup Nonfat Greek Yogurt (Base for the taco sauce)
• 2 tbsp Cilantro (Finely chopped)
• 2 tbsp Green Onion (Finely chopped)
• 1/4 tsp Ground Coriander
• 1 tsp Oil (For the sauce)
• 1 tsp Lime Juice (sauce) (Freshly squeezed)
• 6 Small Corn or Flour Tortillas (Warm before serving)

Instructions

1. Make the Marinade

   In a mixing bowl combine 1 cup Greek yogurt, 1 tbsp garlic paste, 1 tbsp ginger paste, 1 tsp turmeric, 1 tsp garam masala, 1 tsp ground cumin, a pinch of salt and pepper, 2 tbsp vegetable oil, 1 tbsp lime juice, and a few drops of natural red food coloring. Stir until smooth and uniformly colored.

   Time: PT5M

2. Prep the Chicken

   Trim excess fat from 1.5 lb bone‑in, skin‑on chicken thighs and cut into 2‑inch pieces. Add the pieces to the bowl of marinade and massage with a glove (or spoon) so the mixture penetrates every cut.

   Time: PT5M

3. Marinate

   Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, up to 24 hours for deeper flavor.

   Time: PT30M

   Temperature: 4°C

4. Prepare the Yogurt Sauce

   Finely chop 2 tbsp cilantro and 2 tbsp green onion. In a small bowl combine 1/2 cup nonfat Greek yogurt, the chopped herbs, 1/4 tsp ground coriander, a pinch of salt and pepper, 1 tsp oil, and 1 tsp lime juice. Mix well and refrigerate until needed.

   Time: PT5M

5. Preheat Charcoal Grill

   Light charcoal in a grill and let it burn until covered with white ash (medium‑high heat). Arrange the coals for indirect heat if you prefer less flare‑ups.

   Time: PT10M

6. Grill the Chicken

   Place the marinated chicken pieces on the hot grill in a single layer. Cook, turning once, until the exterior is charred and the internal temperature reaches 165°F (74°C), about 12‑15 minutes.

   Time: PT15M

   Temperature: 400‑450°F

7. Warm the Tortillas

   Place the tortillas on the grill for 30‑45 seconds per side, just until pliable and lightly toasted.

   Time: PT2M

8. Assemble the Tacos

   On each warm tortilla, spread a spoonful of the cilantro‑lime yogurt sauce, top with grilled chicken pieces, and garnish with extra cilantro or green onion if desired.

   Time: PT2M

9. Serve

   Arrange the tacos on a serving plate, add lime wedges on the side, and enjoy!

   Time: PT1M

Nutrition Facts

Calories

350

Protein

22 g

Carbohydrates

30 g

Fat

12 g

Fiber

3 g

Ingredient Substitutions

• Instead of Chicken Thighs, bone‑in, skin‑on: Chicken breast (less juicy)
• Instead of Greek Yogurt, full‑fat: Plain whole‑milk yogurt
• Instead of Garlic Paste: Minced garlic
• Instead of Ginger Paste: Finely grated fresh ginger
• Instead of Natural Red Food Coloring: Beet powder, Pomegranate juice
• Instead of Vegetable Oil: Canola oil, Sunflower oil
• Instead of Lime Juice: Lemon juice
• Instead of Nonfat Greek Yogurt: Low‑fat plain yogurt
• Instead of Cilantro: Parsley
• Instead of Oil: Olive oil
• Instead of Lime Juice (sauce): Lemon juice
• Instead of Small Corn or Flour Tortillas: Gluten‑free tortillas

Equipment Needed

• Mixing Bowl
• Whisk or Fork
• Knife
• Cutting Board
• Food‑grade Gloves (optional)
• Charcoal Grill
• Tongs
• Small Bowl
• Spoon
• Serving Plate

Critical Steps — Do Not Skip

• Ensuring the chicken is fully coated with the yogurt‑spice marinade.
• Achieving a bright, natural red color without using Red 40.
• Cooking the chicken over charcoal to reach an internal temperature of 165°F without burning.
• Balancing the tangy yogurt sauce so it complements the smoky chicken.

Chef Tips from the Video

• Use a heavy‑bottomed grill pan on the stovetop if you don’t have a charcoal grill; preheat it well for a similar char.
• For extra smoky flavor, add a small piece of wood chip (like hickory) to the charcoal.
• Serve with pickled red onions for a tangy crunch.

Troubleshooting

Storage

Refrigerator: Store cooked chicken and sauce separately in airtight containers for up to 3 days.

Freezer: Freeze cooked chicken in a single layer, then bag; lasts up to 2 months. Thaw before reheating.

Room temperature: Tortillas can be kept at room temperature for 1 day in a sealed bag.

Make-Ahead Tips

• Marinate the chicken overnight for deeper flavor.
• Prepare the yogurt sauce up to 12 hours ahead and keep chilled.
• Grilled chicken can be reheated gently in a skillet with a splash of oil.

Frequently Asked Questions