Shredded Tandoori Chicken Tacos that are so delicious and versatile. Use them in tacos, tostadas, rice bowls, or quesadillas.
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. 🙂
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.
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.
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 tablespoon 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!
Pin & Enjoy!
Recipe Card
Shredded Tandoori Chicken Tacos
Equipment
Ingredients
- 1 ½ pounds organic skinless boneless chicken breasts
Chicken Marinade 1
- 1 tablespoon avocado oil
- ½ teaspoon salt
- ¼ teaspoon turmeric powder
- 1 tsp Kashmiri red chili powder* substitute: paprika
- ¼ lemon freshly squeezed
Chicken Marinade 2
- ½ cup 5% Greek yogurt (2% will work too) I used Fage, make sure there is no water
- 1 tablespoon 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
- ¼ teaspoon fennel seeds
- ½ inch piece cinnamon stick
- 1 teaspoon Kashmiri red chili powder* substitute: paprika
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 2 pods green cardamom
Shredded Tandoori Chicken
- 2 tablespoon avocado oil
- 1 black cardamom (moti elachi)
- 1 large red onion, chopped
- ½ medium red bell pepper, chopped
- ½ medium green bell pepper, chopped
- ½ teaspoon salt
- all the blended Tandoori Spice Mix
- marinated boneless skinless chicken breasts, halved
- 1 tablespoon dry fenugreek leaves, rubbed (kasoori methi)
- 1 teaspoon chat masala I like MDH
- ¼ teaspoon Indian red chili powder substitute: cayenne pepper
- ¼ cup fresh cilantro leaves, chopped
Creamy Garlicky Yogurt Sauce
- ½ cup sour cream*** use Greek Yogurt for healthier option
- ½ cup 5% reek Yogurt, 2% works too I used Fage
- 1 serrano chilly, with seeds
- 5-6 cloves garlic
- ½ teaspoon salt
- ½ cup fresh cilantro
- 1 tablespoon fresh lemon juice
- 1 teaspoon vinegar
- ½ teaspoon cumin powder
- ¼ teaspoon garam masala I like MDH brand
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 tablespoon 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!
Sheila says
Made these tandoori chicken tacos today and they were great. Can't wait for your next recipe!
honeywhatscooking says
Thanks so much Sheila. xoxo
Hannah says
this was crazy good!!! i used it in a burrito bowl last night and i loved it! i'll def be making again
honeywhatscooking says
Thanks Hannah. I'm so glad to hear that. xoxo