Tandoori Chicken Tacos

Tandoori Chicken Appetiser:

Turn an everyday meal into a party appetiser. If you’re a fan of Tandoori chicken and Naan bread, you’re going to fall in love with my Tandoori Chicken Tacos. These miniature versions are the perfect party appetiser option that pack a punch of flavour in every bite. Not only are they gastronomically satisfying, but they are also totally mouthwatering, leaving your guests craving more. Why not turn everyday meals into party appetisers?

Why Tandoori Chicken Tacos?

Tandoori chicken, with its succulent, spiced marination and smokey flavour, is already a crowd-pleaser. Combined with the soft, warm naan bread, it creates a match made in culinary heaven. But why stop at the traditional format? By transforming these elements into mini tacos, you get a bite-sized appetiser that’s perfect for any occasion.

The magic of 2- ingredient Naan

The base of these tacos is the naan, and you’ll be amazed at how simple it is to make. All you need are two basic ingredients: self-rising flour and Greek yoghurt. The simplicity doesn’t end there; you can easily customise your naan by adding spices like cumin, garlic powder, or even a touch of chilli for an extra kick. This flexibility allows you to tailor the flavour to suit your taste or the theme of your gathering.

Perfect for any occasion

These Tandoori Chicken Tacos are incredibly versatile and can be the star of any event. Imagine serving these at your next BBQ; the smokey, charred flavours of the tandoori chicken pair perfectly with grilled foods, creating a cohesive flavour profile that will impress your guests. They’re also great for festive gatherings, offering a unique twist on traditional appetisers. Even for casual get-togethers, these tacos are a fun and interactive way to start your meal and turn everyday meals into party appetisers.

Best Flavour

The heart of these tacos is, of course, the tandoori chicken. To achieve the best flavour, marinate your chicken for at least a few hours, preferably overnight to absorb all the amazing flavours. Then, cook it either on a grill plate, on the bbq, in a pan or in the oven, until it’s juicy and tender, preferably with a slightly charred exterior. If you are short on time, then marinate for 30 mins.

Once your naan and chicken are ready, it’s time to assemble your tacos. Slice the chicken into strips and place them on small rounds of naan. Top with a dollop of cooling yoghurt, a sprinkle of fresh cilantro, green chilli, green onions and a squeeze of lime juice to balance the spices. For added texture and flavour, you can include thinly sliced onions.

Aromatic

These Tandoori Chicken Tacos not only taste amazing but also look fantastic when served. Arrange them on a platter with colourful garnishes, and you’ll have a visually stunning appetiser that will draw everyone’s attention. The combination of vibrant colours and enticing aromas will make these tacos the highlight of your spread.

In essence, incorporating Tandoori Chicken Tacos into your menu is a surefire way to elevate any gathering. They bring a touch of Indian-inspired cuisine to your table, impressing your guests with both their taste and presentation so learn to turn everyday meals into party appetisers.

Whether it’s a summer BBQ, a festive celebration, or a simple casual get-together, these tacos will be a hit, providing a delicious and exciting start to your culinary offerings. So next time you’re planning an event, give these mini bites a try and watch them disappear off the plate!

This post contains affiliate links which means, if you make a purchase through one of my links, I may earn a small commission at no cost to you.

Tandoori Chicken Tacos

(Serves 12 Prep 45 mins)

You will need:

For the Naan Base:

It is literally 2 ingredient naan bread, fried in a little garlic olive oil.

• Self-Raising Flour: This is a key ingredient for making your naan. Self-raising flour already contains baking powder, which helps the dough rise and gives the naan its soft, pillowy texture. It simplifies the process, so you don’t need to add any additional leavening agents. Alternatively, you could use plain flour or coconut flour.

• Greek Yoghurt: Greek yoghurt is thick, creamy, and rich in protein. It acts as a binding agent for the dough, giving the naan a tender, moist crumb. The tanginess of the yoghurt also adds a subtle flavour that complements the spices in the tandoori chicken. You will need a 1kg tub for the whole recipe.

For the tandoori chicken:

• Garlic Olive Oil: Infused with the robust flavour of garlic, this oil is perfect for cooking the chicken. It adds an extra layer of garlic flavour, enhancing the overall taste of the dish.

• Boneless Chicken Thighs: Opt for boneless chicken thighs as they are juicier and more flavourful than chicken breasts. They remain tender and succulent even after grilling, making them ideal for tandoori preparation. I marinade the chicken thighs whole then cut them into strips afterwards. I think the chicken is more tender this way.

• Tandoori Paste: This is a ready-made blend of spices, including cumin, ginger, coriander, paprika, tamarind, lemon juice, garlic powder, red lentils mixed in oil. Using tandoori paste simplifies the marination process, ensuring your chicken is evenly coated with authentic tandoori flavours. You could make your own paste. I have used Patak’s tandoori paste.

• Crushed Garlic Cloves: Fresh garlic cloves, crushed to release their oils, intensify the marinade’s flavour. Garlic’s pungency complements the spices in the tandoori paste, creating a well-rounded taste.

• Greek Yoghurt: Used again in the marinade, Greek yoghurt tenderises the chicken and helps the spices adhere to the meat. It’s creamy texture ensures the chicken remains moist during cooking.

For the tacos & garnish:

• Red Onion: Thinly sliced red onions add a sharp, tangy crunch to your tacos. Their vibrant colour also adds a visual appeal to the dish.

• Coriander (Cilantro): Fresh coriander leaves bring a burst of freshness and a hint of citrusy flavour. It’s a classic herb used in Indian cuisine that pairs perfectly with tandoori chicken.

• Green Chilli: Chopped green chillies add a spicy kick to the tacos. Adjust the quantity, based on your heat preference to balance the flavours. I have used Jalapeño rather than green chillis as I had them on hand.

• Spring Onion: Also known as scallions, spring onions offer a mild, slightly sweet flavour. They add a nice crunch and a fresh element to the tacos, balancing the richness of the chicken and yoghurt. I have used the green part only as you already have your red onion.

• Lime Juice: Totally optional but a nice addition to finish off your dish and add a little fresh acidity.

Instructions:

Marinate the chicken:

1. Prepare the marinade:

• In a medium bowl, add 500 grams of boneless chicken thighs.
• Add 3 crushed garlic cloves, 3 tablespoons of tandoori paste, and a splash of garlic olive oil.
• Mix well to ensure the chicken is evenly coated with the marinade.
• Leave the chicken to marinate for at least 30 minutes. This allows the flavours to penetrate the meat for maximum taste.

2. Prepare the Naan:

Mix the Dough:

• In a medium bowl, add 2 cups of self-raising flour and 1 cup of Greek yoghurt.
• Mix until well combined. If the dough is too sticky, you may need to add an extra sprinkle of flour to achieve the right consistency. I use this dough whisk which makes it less messy.

Let the Dough Rest:

• Rub 1 tablespoon of garlic olive oil over the top of the dough to prevent it from drying out.
• Cover the bowl with plastic wrap (Glad wrap) and let it rest while you prepare the chicken.

Make the Naan:

Prepare the Surface:

• Sprinkle a little flour on a clean kitchen bench to prevent sticking.

Shape the Dough:

• Take a small ball of dough (about the size of a golf ball) with a gloved hand and place it on your floured surface.
• With your clean hand, dust the top of the dough ball with flour and, using your gloved hand, flatten it out into a mini round shape, approximately 10 cm in diameter.
• Repeat the process until all the dough is shaped into flat rounds. You should get around 12 mini naans.

Cook the Naan:

• Lightly oil a medium pan and heat it on medium-high.
• Cook the naan in batches of 2 or 3, frying each side until golden brown. This should take about 2 minutes per side. Keep an eye on them to prevent burning.

3. Cook the Chicken:

Grill the Chicken

• In a medium pan, add 1 tablespoon of garlic olive oil and heat it on medium-high.
• Add the marinated chicken thighs and cook for approximately 5 minutes on each side, or until fully cooked and slightly charred.
• Alternatively, if you are grilling, use a grill pan or a hot bbq grill plate. I have used a pan on this occasion.

Cut the Chicken:

• Once cooked, use scissors to cut the chicken thighs into strips. This makes it easier to assemble the tacos. I make sure that all your cut chicken is covered in the marinade in your pan before serving.

4. Assemble the Tacos:

Garnish and Serve:

• Fill each naan round with strips of tandoori chicken. If you have a taco stand, then use that.
• Add thinly sliced red onion and a dollop of Greek yoghurt on top.
• Garnish with chopped green chilli, fresh coriander (cilantro), and finely sliced spring onion.

Helpful Hints

• I like to cook the thighs whole and then slice into strips as it tends to hold more moisture and not dry out. Just make sure when you cut the chicken into strips, that you coat the strips thoroughly in the marinade from your pan to maximise flavour.

• If you don’t have a taco stand, you can just lay your naan flat and top with tandoori ingredients. Your guests can fold their own.

• I have just used plain Greek yoghurt, but alternatively, you could make a tzatziki.

• Another option is making your tandoori chicken in the slow cooker if you have the time, then shred it with 2 forks to ensure you have melt in your mouth pulled chicken.

• Other protein options would be slow cooked lamb or you could do tandoori tofu or Paneer.

Tandoori Chicken Tacos

Recipe

(Serves 12 Prep 45mins)

Ingredients

• 500g boneless Chicken thighs
• 2 heaped Tbsp Tandoori paste
• 2 Cloves Garlic crushed 
• 4 Tbsp Greek yoghurt
• 2 Cups Flour
• 2 Cups Greek yoghurt
• Spray Garlic Olive oil
• ½ lge Red Onion finely sliced
• Coriander (garnish)
• Green Chilli finely sliced (garnish)
• Spring onion finely sliced (garnish)
• 2 Limes each cut into 6 wedges (optional)

Method

1. In a medium bowl add chicken thighs, Crushed Garlic, Tandoori paste and a splash of olive oil
2. Leave the chicken to marinade for 30 mins
3. In another medium bowl, add the flour and Greek yoghurt
4. Mix until well combined (you may need an extra sprinkle of flour)
5. Rub 1 Tbsp Olive oil over the top of the dough and cover with Glad wrap
6. Sprinkle a little flour on a clean kitchen bench
7. Take a small ball of dough (about the size of a golf ball) with a gloved hand and place it on your dusted surface
8. With your clean hand dust the top of the ball of dough with flour and using your gloved hand flatten out the dough into a mini round shape (approx 10cm diameter)
9. Repeat the process until all the dough is rolled out into flat rounds
10. (you should get around 12)
11. Lightly oil a Medium pan on Med-high or heat grill plate
12. In batches of 2 or 3, fry the naan until golden brown on each side
13. Repeat until you have cooked all the naan’s
14. In the same medium pan, add 1 Tbsp Olive oil
15. Add the marinated chicken and cook on Med-High heat for approx 5mins each side
16. Use scissors to cut the chicken thighs into strips
17. To serve, top each naan with Chicken, red onion, a dollop of Greek yoghurt
18. Garnish with green chilli, coriander, spring onion
19. Squeeze fresh lime juice on each (optional)
20. Serve & enjoy!

Wine Pairing Suggestions:

Sparkling Wine: A crisp, dry sparkling wine like Brut Champagne or Prosecco can enhance the creamy, tangy notes of the Greek yoghurt in the naan. The bubbles and acidity help cleanse the palate, preparing it for the rich flavours of the tandoori chicken.

Riesling: A slightly off-dry Riesling offers a good balance of acidity and sweetness. It complements the spice and heat from the tandoori paste while the acidity cuts through the richness of the chicken and yoghurt marinade.

Gewürztraminer: Known for its aromatic profile and slight sweetness, Gewürztraminer pairs well with the complex spices and garlic flavours. Its floral notes and fruitiness can stand up to the bold tandoori spices.

Rosé: A dry or slightly off-dry rosé, especially one with good acidity and fruitiness can complement the smokey and spicy flavours of the tandoori chicken. Maybe look for a rosé from Provence or a Spanish rosado.

Sauvignon Blanc: A crisp, high-acidity Sauvignon Blanc can handle the sharpness and tanginess of the red onion. Its herbal notes also complement the fresh coriander garnish.

Viognier: A Viognier with its rich body and aromatic characteristics can match the intensity of the spices and the herbal elements. Its slight sweetness can balance the heat from the green chilli.