• Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Honey, Whats Cooking

menu icon
go to homepage
  • Recipes
  • Travel
  • Lifestyle
  • Shop
  • Subscribe
    • Facebook
    • Instagram
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Travel
    • Lifestyle
    • Shop
    • Subscribe
    • Facebook
    • Instagram
    • YouTube
  • ×

    Home » Recipe » Shredded Tandoori Chicken Tacos (healthy-ish, gluten-free, dairy-free option)

    Posted on: Aug 7, 2019 · Modified: Oct 25, 2022 by honeywhatscooking · 4 Comments

    Shredded Tandoori Chicken Tacos (healthy-ish, gluten-free, dairy-free option)

    30 shares
    Jump to Recipe

    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 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 like 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 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 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!


    Pin & Enjoy!
    Pin Shredded Tandoori Chicken Tacos

    Shredded Tandoori Chicken Tacos

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

    5 from 1 vote
    Author: Nisha
    Pin Recipe Print Recipe
    Prep Time 1 hour
    Cook Time 30 minutes
    Course Main Course
    Cuisine Indian-Inspired, Mexican-Inspired
    Servings 16 tacos

    Equipment

    Instant Pot

    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!

    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!

    Keyword Chicken Tacos, Tacos
    Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking
    « Tikka Masala Pasta (vegetarian, whole wheat/gluten-free options)
    Tandoori Tofu Tacos (vegetarian, gluten-free, healthy-ish, vegan option) »

    Reader Interactions

    Comments

    1. Hannah says

      August 08, 2019 at 10:12 pm

      this was crazy good!!! i used it in a burrito bowl last night and i loved it! i'll def be making again

      Reply
      • honeywhatscooking says

        October 07, 2019 at 2:50 am

        Thanks Hannah. I'm so glad to hear that. xoxo

        Reply
    2. Sheila says

      August 10, 2019 at 2:11 am

      5 stars
      Made these tandoori chicken tacos today and they were great. Can't wait for your next recipe!

      Reply
      • honeywhatscooking says

        October 07, 2019 at 2:50 am

        Thanks so much Sheila. xoxo

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

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

    Learn more about me →


    Trending Posts

    • World's BEST Spaghetti RAO’s Homemade Marinara
    • Baked Falafel (healthy, dairy free)
    • Green Moong Dal Khichdi (healthy)
    • Chicken Seekh Kebab (dairy-free, gluten-free)
    • Bombay Grilled Sandwich (vegetarian)
    • Gajar Ka Halwa | Indian Carrot Pudding (gf)
    • Masoor Dal Instant Pot (Red Lentils Dal)
    • Almond Cardamom Tea Almond Cardamom Cake

    Subscribe

    * indicates required

    Footer

    As Seen On

    Let's Connect!

    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube

    Footer

    ↑ back to top

    Menu

    • Home
    • Recipes
    • Travel
    • Lifestyle
    • Shop

    About

    • About
    • Contact
    • Press
    • Privacy Policy

    Subscribe

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Honey, What's Cooking

    30 shares
    • Facebook
    • Twitter
    • Reddit
    • Yummly