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Tandoori Chicken Tacos

This recipe is inspired by Velvet Taco's Chicken Tikka Tacos and @Foodess recipe for Tandoori Chicken - check it out! If you're ever in Dallas you must try Velvet Taco - they also have locations in Atlanta, Chicago, Charlotte, Houston and Austin - but I will say the Dallas locations are my favorite (I spent more than my fair share of time at the Knox Henderson location in college).

and now for a close up!

Yields: 6-8 tacos - so depends on how many tacos one person can eat!

Time: Marinate (30+ min) & Cooking (45 min)

You'll need:

  • 1 cup dry jasmine rice

  • 1/2 cup chopped cilantro

  • 6 - 8 tortillas (photos show corn but I actually prefer flour for this taco)

  • 2 chicken breasts

  • 4oz plain yogurt (it should be 3% fat or higher - not greek yogurt)

  • 2 tablespoons avocado oil

  • 2 teaspoons garam masala

  • 2 teaspoons paprika

  • 1/2 teaspoon cayenne

  • 1/2 tablespoon minced ginger

  • 3 minced garlic cloves

  • 1 teaspoon sea salt

  • 1/4 cup coconut cream (optional)

  • For plating: cilantro and lime wedges, diced onion

Optional sauce:

  • Mix the remaining yogurt (about 3-4 oz or 1/2 cup) with a tablespoon of lemon juice, a pinch of salt, two tablespoons of fresh chopped dill and one tablespoon of chopped mint leaves - you can make this at the same time as the marinade.


  1. In a mixing bowl, stir together the yogurt, avocado oil, spices, ginger, garlic, salt. This is your marinade!

  2. Use a meat hammer (tenderizer) to pound the chicken breasts until they are about 1/2 the width they started as then cut into bite sized cubes. Mix the chicken into the marinade and make sure all of the pieces are coated. Cover and marinate for at least 30 minutes or over night (you can let it sit for up to an hour at room temp but any longer it should be kept in the fridge).

  3. There are several ways you can cook the chicken 1) In a dutch oven on medium low heat, covered for 35 minutes, stirring occasionally, 2) In a slow cooker for 4-6 hours on low or 3 hours on high, 3) In a pressure cooker for 12-15 minutes. If you are using coconut cream stir it in at the end.

  4. While the chicken is cooking, make your rice according to the package instructions. I like to add a tablespoon of butter in the water while its cooking. Once the rice is done, mix in chopped cilantro.

  5. Wrap your tortillas in a damp paper towel and microwave for 15 seconds or heat over a gas stove to lightly charr. Keep covered so they stay soft.

  6. To make your tacos: add a scoop of rice to the tortilla and then top with chicken. Add more fresh cilantro, a squeeze of lime, diced onion and the yogurt sauce. Enjoy!

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