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Shredded Tandoori Chicken Tacos that are so delicious and versatile. Use them in tacos, tostadas, rice bowls, or quesadillas.
Shredded Tandoori Chicken Tacos

I made these Shredded Tandoori Chicken Tacos three times in a week. Yes, three times. My poor hubby was like, “chicken again?”, and I retaliated back saying, “I need to master this before I share it, you don’t want my followers to have recipe failures, do you?” That got him thinking, and no we wouldn’t want that. 🙂
Shredded Tandoori Chicken Tacos

What my husband said about me in this Fish Masala post is 100% true. When it comes to my food blogging, he puts up with a LOT, and yes part of me does feel bad, however he also gets to enjoy the perks – delicious food. Sometimes the food can be repetitive, but as he said, you really have to take the good with the bad. 
Shredded Tandoori Chicken Tacos

As you may recall, last weekend I made roughly 4 pounds of Tandoori Chicken for my party. Instead of grilling all the chicken in the oven/bbq grill, I decided to marinate the chicken the night before and cook all of it in my Instant Pot.
Shredded Tandoori Chicken Tacos

The result was tender, juicy, mouthwatering chicken that’s so versatile. You can use this chicken in a salad bowl, rice bowl, over tacos, tostadas, or inside a burrito. The options are limitless. Every single person who tried this chicken, loved it, including my husband whose only complaint was, “it’s too spicy.” Honestly, I’ll take that as a compliment when it’s coming from him (he can’t handle anything). 🙂

I’m finally sharing this Shredded Tandoori Chicken Tacos after perfecting it. I hope you guys try it and love it. Do share your creations with me by tagging me on Instagram, that would make me so SO happy. Thank you! ♥

shredded tandoori chicken tacos are:

Healthy-ish
Gluten-Free
Versatile (use them in a salad/tacos/tostadas/quesadillas)
High Protein
Packed with Flavor
Juicy & Tender
Fusion

how to make tandoori chicken tacos step by step?

Marinate Chicken

In a mixing bowl, begin by making slits in the chicken breasts. Massage the spices listed in Marinade 1 all over the chicken and in between the cuts.

Blend the yogurt, ginger, garlic, and other spices listed in Marinade 2.

Add the yogurt blend to the chicken breasts and massage the chicken well. Cover and refrigerate overnight for best results. If you’re short on time, marinate the chicken for at least 4 hours.

The Next Day. Cook the Chicken.

Prepare the tandoori spice mix. Using a coffee grinder, add all the spices listed under Tandoori Spice Mix and blend.

Chop the onions and bell peppers.

In an Instant Pot, hit SAUTE mode. Once hot, add oil followed by a black cardamom. Cook for 20 seconds or so.

Add the onions and cook for 5 mins.

Then add the red and green bell peppers. Season with salt and cook for another 5 minutes.

Now add the prepared Tandoori Spice Mix along with 2 tbsp of water. Cook for a minute and hit CANCEL on the Instant Pot. The water prevents the spices from burning.

Cut the chicken breasts into halves, add them over the onion and pepper saute.

Cover Instant Pot. Set the Pressure Release Valve to “Sealing”. Hit HIGH PRESSURE. 10 minutes. And then 20 minutes natural release.

Make sure the steam is released from the Instant Pot before opening it. This is what you’ll have once the chicken is cooked.

Using 2 forks, shred the chicken.

Add the chicken back into the Instant Pot. Hit Saute mode and saute as needed to absorb some liquid.

Season with Indian red chili powder, dry fenugreek leaves (kasoori methi), and chat masala. Stir.

Yogurt Sauce

Add all the ingredients for the sauce in a small food processor.

Blend and this is what you should have. You can add a little water to thin it out, however I didn’t.

Assemble Tacos

Take a gluten-free corn tortilla (or whatever you like), top it with shredded purple/green cabbage, add shredded chicken, and finish it off with yogurt sauce. Enjoy!


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5 from 1 vote

Shredded Tandoori Chicken Tacos

By: Nisha
Shredded Tandoori Chicken Tacos that are so delicious and versatile. Use them in tacos, tostadas, rice bowls, or quesadillas.

Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes
Servings: 16 tacos

Equipment

Ingredients 

  • 1 1/2 pounds organic skinless boneless chicken breasts

Chicken Marinade 1

  • 1 tbsp avocado oil
  • 1/2 tsp salt
  • 1/4 tsp turmeric powder
  • 1 tsp Kashmiri red chili powder*, substitute: paprika
  • 1/4 lemon freshly squeezed

Chicken Marinade 2

  • 1/2 cup 5% Greek yogurt (2% will work too), I used Fage, make sure there is no water
  • 1 tbsp tandoori masala (no food color, no salt)**, I used Rani Tandoori Masala
  • 6 cloves garlic
  • 2 inch piece ginger

Tandoori Spice Mix for Onions & Peppers or use store-bought ~ 2 tbsp

  • 2 cloves
  • 1/4 tsp fennel seeds
  • 1/2 inch piece cinnamon stick
  • 1 tsp Kashmiri red chili powder*, substitute: paprika
  • 1 tsp cumin seeds
  • 1 tsp coriander powder
  • 2 pods green cardamom

Shredded Tandoori Chicken

  • 2 tbsp avocado oil
  • 1 black cardamom (moti elachi)
  • 1 large red onion, chopped
  • 1/2 medium red bell pepper, chopped
  • 1/2 medium green bell pepper, chopped
  • 1/2 tsp salt
  • all the blended Tandoori Spice Mix
  • marinated boneless skinless chicken breasts, halved
  • 1 tbsp dry fenugreek leaves, rubbed, (kasoori methi)
  • 1 tsp chat masala, I like MDH
  • 1/4 tsp Indian red chili powder, substitute: cayenne pepper
  • 1/4 cup fresh cilantro leaves, chopped

Creamy Garlicky Yogurt Sauce

  • 1/2 cup sour cream***, use Greek Yogurt for healthier option
  • 1/2 cup 5% reek Yogurt, 2% works too , I used Fage
  • 1 serrano chilly, with seeds
  • 5-6 cloves garlic
  • 1/2 tsp salt
  • 1/2 cup fresh cilantro
  • 1 tbsp fresh lemon juice
  • 1 tsp vinegar
  • 1/2 tsp cumin powder
  • 1/4 tsp garam masala, I like MDH brand
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Instructions 

  • Begin by making slits in the chicken breasts. Massage the spices listed in Marinade 1.
  • Blend the yogurt, ginger, garlic, and other spices listed in Marinade 2.
  • Add the yogurt blend to the chicken breasts and massage the chicken well. Cover and refrigerate overnight for best results. If you're short on time, marinate the chicken for at least 4 hours.
  • The next day - prepare the tandoori spice mix. Using a coffee grinder, add all the spices listed under Tandoori Spice Mix and blend.
  • Chop the onions and bell peppers.
  • In an Instant Pot, hit SAUTE mode. Once hot, add oil followed by a black cardamom. Cook for 20 seconds or so.
  • Add the onions and cook for 5 mins.
  • Then add the red and green bell peppers. Season with salt and cook for another 5 minutes.
  • Now add the prepared Tandoori Spice Mix along with 2 tbsp of water. The water prevents the spices from burning. Stir. Hit CANCEL on the Instant Pot.
  • Cut the chicken breasts into halves, add them over the onion and pepper saute.
  • Cover the Instant Pot. Set the Pressure Release Valve to "Sealing". Hit HIGH PRESSUR10 minutes. And then 20 minutes natural release.
  • Make sure the steam is released from the Instant Pot before opening it. This is what you'll have once the chicken is cooked.
  • Using 2 forks, shred the chicken.
  • Add the chicken back in the Instant Pot.
  • Season with Indian red chili powder, dry fenugreek leaves (kasoori methi), and chat masala. Stir.
  • Yogurt Sauce
  • Add all the ingredients for the sauce in a small food processor.
  • Blend and this is what you should have. You can add a little water to thin it out, however I didn't.
  • Assemble Tacos
  • Take a gluten-free corn tortilla (or whatever you like), top with shredded purple/green cabbage, add shredded chicken, and finish it off with yogurt sauce. Enjoy!

Notes

* Kashmiri Chili Powder is not as spicy as Indian red chili powder. If you don't have Kashmiri chili powder you can substitute paprika.
** Rani Tandoori Masala is my choice of tandoori masala has it contains no food color or salt. This may be hard to find at your local Indian grocery store, so I'm linking it here on Amazon. If you can't find a tandoori masala without food color, use my Tandoori Spice Mix for the Chicken Marinade 2.
*** Sour Cream - for a healthier option, you can swap the sour cream for Greek Yogurt. Make sure you use 5% or 2% Greek Yogurt, I like Fage. Note, the taste of the sauce will be more tart if you it's all yogurt.
For a Dairy-Free option - omit the sour cream and yogurt, and opt for a vegan sour cream and/or yogurt.
 

DID YOU MAKE THIS RECIPE?

Tag @honeywhatscooking on Instagram and hashtag it #honeywhatscooking.

I love seeing your creations!

Nutrition

Calories: 106kcal | Carbohydrates: 3g | Protein: 11g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 32mg | Sodium: 281mg | Potassium: 241mg | Fiber: 1g | Sugar: 1g | Vitamin A: 329IU | Vitamin C: 10mg | Calcium: 36mg | Iron: 1mg

Additional Info

Course: Main Course
Cuisine: Indian, Indian Fusion, Mexican
Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking!

Hi, I'm Nisha!

I'm a foodie who is passionate about healthy-ish living and mindful eating. You'll find a bit of everything here. I use mostly organic real ingredients and incorporate seasonal produce in my cooking. I believe food is medicine. Join me on this soul-searching journey as I share my love for good food, and I hope I inspire you to eat better somewhere along the way.


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