Chicken Tikka Taquitos

---

Ingredients:

• 1 small thinly sliced onion

• 3 tbsp olive oil

• 1 lb boneless chicken, cut into bite-sized pieces

• 1 14oz can pureed tomatoes

• 1 ½ tsp salt

• ½ tsp turmeric

• 1½ red chili powder

• 1 tsp ground cumin

• 1 tsp ground cumin

• 1 tsp ground coriander

• 1 tsp garam masala

• 1/2 cup water

• 1 tbsp dried fenugreek leaves/methi

• 1/4 cup cream

• 1/2 cup shredded cheese

• corn tortillas

• oil, for frying

• sour cream, sliced onions, cilantro, and jalapeños for garnish

---

Instructions:

1. Add the onions and olive oil to a pan on medium heat and saute the onions until they are golden brown in color. 

2. Turn the heat to low and add the pureed tomatoes, salt, turmeric, chili powder, cumin, coriander and garam masala, and water, and cook for 10 minutes.

3. Add the boneless chicken and cook for another 6-8 minutes until the chicken is cooked through.

4. Add dried fenugreek leaves and cream, then let the chicken tikka simmer for a couple minutes before removing from the heat to cool. Shred the chicken and mix with a small amount of the sauce and shredded cheese.

5. Microwave tortillas for 15-20 seconds to make them easy to roll. Top each tortilla with about 2 tbsp of the shredded chicken mixture, then roll tightly. Use the flour/water paste to seal the tortillas once you roll them.

6. In a large skillet on medium high high, shallow fry the taquitos in oil until crispy on all sides (place the taquitos in the oil with the seam facing down first). Alternatively, brush/spray with cooking oil and cook in an airfryer at 400 degrees until crispy.

7. Remove from the oil and drain on a paper towel to remove excess oil. Garnish with sour cream and other garnishes.