Tandoori Tacos

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Ingredients:

Marinade

• 4-5 tbsp yogurt

• 1 tbsp ginger/garlic paste

• 1 tsp ground cumin

• 1 tsp ground coriander

• 1 tsp red chili powder 

• 2 tbsps lemon juice 

• 1 tsp salt 

• 1-2 tbsp tandoori masala

• 2 tbsp olive oil

• 3-4 boneless chicken breasts

• 4 tbsp cooking oil

Tacos

• 1 red onion 

• 1 tomato 

• 1 cucumber

• 1 handful cilantro

• 1tbsp lemon juice

• 1 tsp salt

• 1 tsp black pepper

• mini naans

Cilantro chutney 

• 1 handful cilantro 

• 2 tbsp mint leaves 

• 1 tbsp lemon juice

• 1-2 serrano chillies 

• ½ tsp salt

• 3 tbsp yogurt (optional)

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Instructions:

1. In a mixing bowl, mix together the yogurt, ginger/garlic paste, ground cumin, ground coriander, chili powder, salt, lemon juice and tandoori masala and olive oil.

2. Cut the boneless chicken in to bite sized pieces. Add the boneless chicken to this mixture and let marinate in the fridge for at least an hour or overnight.

3. While waiting for the chicken, chop up the onion, tomato, cucumber, and cilantro, and mix together with the lemon juice, salt and black pepper. Store this in the fridge until ready to serve.

4. To create the chutney blend together the cilantro, mint leaves, lemon juice, chillies and salt. Leave the chutney as is or mix in the yogurt. Keep the sauce refrigerated until ready to serve.

5. In a pan, on medium high heat, add the oil and the marinated chicken and let it cook until the water has dried out.

6. To serve, place the chicken on a mini naan and top with the cilantro chutney and salad.