Ingredients
Marinade & Chicken
- ¾ cup plain yogurt (or cashew yogurt for a non-dairy option)
- 2 tablespoons lemon juice
- 2 cloves fresh garlic, minced
- 1 tablespoon ground cumin
- 1 teaspoon ground ginger
- 1 teaspoon ground coriander
- ½ teaspoon salt
- ½ teaspoon cayenne pepper
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground cloves
- ¼ teaspoon ground black pepper
- 2 boneless, skinless chicken breasts
Vegetables & Toppings
- 1 tablespoon canola oil
- 1 onion, sliced
- 1 bell pepper, sliced
- 12 small flour tortillas
- 1 cup shredded red cabbage
- Raita sauce (recipe below)
- Fresh cilantro, chopped for garnish
Instructions
- Prepare the Marinade: In a bowl, combine the plain yogurt, lemon juice, minced garlic, cumin, ground ginger, coriander, salt, cayenne pepper, cardamom, cloves, and black pepper to make the tandoori marinade.
- Marinate the Chicken: Using a fork, pierce the chicken breasts all over to allow the marinade to penetrate. Place the chicken breasts in the marinade, ensuring they are fully coated, and refrigerate overnight for the best flavor and tenderness.
- Preheat the Oven: The following day, preheat your oven to 450ºF (232ºC) to get it ready for roasting the chicken.
- Roast the Chicken: Place the marinated chicken breasts on a baking tray and cook in the preheated oven for about 20 minutes, or until the internal temperature reaches 160ºF (71ºC) and the juices run clear.
- Slice the Chicken: Once cooked, remove the chicken from the oven and cut into bite-sized pieces suitable for taco filling.
- Sauté Vegetables: Heat canola oil in a large frying pan over medium heat. Add the sliced onion and bell pepper, cooking until the vegetables are softened and slightly caramelized, about 5-7 minutes.
- Assemble Tacos: Warm the small flour tortillas. Top each tortilla with a portion of tandoori chicken pieces, sautéed onions and peppers, shredded red cabbage, a dollop of raita sauce, and finish with chopped fresh cilantro for garnish.
Notes
- For a dairy-free version, substitute plain yogurt with cashew yogurt as suggested.
- Ensure the chicken is pierced evenly before marinating to maximize flavor absorption.
- The internal temperature of chicken should reach at least 160ºF to ensure it is fully cooked and safe to eat.
- Feel free to customize toppings by adding sliced cucumbers or a squeeze of lime for added freshness.
- Prep Time: 15 minutes (plus overnight marinating)
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Indian
