Malai Chicken Tikka Taco

• Gluten free

• Meat

  • 1 lb Chicken breast

• Produce

  • 1/2 cup Cilantro, fresh
  • 1 tsp Coriander, Powder
  • 1/2 Cucumber
  • 1 tsp Fennel, powder
  • 2 Green chilies
  • 1 Lemon, juice of half
  • 1/2 cup Mint, fresh
  • 1 Red onion, medium

• Baking & Spices

  • 1 tsp Chili powder
  • 1/2 tsp Garam masala, powder
  • 1/2 tsp Saffron
  • 3 Salt

• Nuts & Seeds

  • 2 tsp Cumin, powder

• Dairy

  • 1 Ghee
  • 1/3 cup Heavy cream
  • 1/3 cup Yogurt
  • 1 cup Yogurt, Plain

Found on playfulcooking.com

Ingredients

• 1 lb chicken breast, cut into bite size
• 1/3 cup heavy cream
• 1/3 cup yogurt
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon fennel powder
• 1 teaspoon chili powder
• 1/2 teaspoon garam masala powder
• 1/2 teaspoon saffron
• salt
• ghee (clarified butter) *optional
• 1 medium red onion, very thinly sliced
• 1/2 cucumber, peeled and thinly sliced
• juice of half lemon
• salt
• 1/2 cup fresh mint
• 1/2 cup fresh cilantro
• 1 cup plain yogurt
• 1 teaspoon cumin powder
• 2 green chilies
• salt

Directions

• Marinate the chicken pieces with the ingredients except for ghee/oil and let it rest for at least 5 hours, preferably overnight.
• Turn on the grill to medium high and spray some oil on it. Meanwhile, arrange the chicken pieces onto the skewers and keep it ready. Once the grill is hot enough, place the skewers on it and allows it to cook for about 5 to 7 minutes on each side. Brush some ghee on it for extra flavor. Once done, place it on a plate and grill the tacos for about 1 minute on each side.
• For the cucumber onion salad, just mix the ingredients in a bowl and give it a toss.
• For mint-cilantro chutney, blend all the ingredients until it’s smooth and vibrant green in color.
• To prepare the taco, spread couple spoons of chutney first, top it with malai chicken tikka pieces, followed by the salad and finally few more dollops of the chutney.
• Enjoy while it’s still warm.

Nutrition