Chicken Tikka Kebab Tacos - Chicken Tikka is a starter/appetiser that is popular in Indian homes and restaurants all over the world. In this recipe, we add Chicken Tikka pieces to a Taco/Flour Tortilla to make a Chicken Tikka Masala Taco.
Chicken Tikka Tacos
Chicken Tikka is made by marianding Chicken breast or boneless chicken thighs in Yoghurt and Indian Spices.
The Chicken pieces can be cooked in a pan, under the grill, in the oven or in an air fryer. It's entirely up to you!
Once marinaded for 2 hours, they can be cooked in under 20 minutes. They also happen to be perfect for meal prep too and are keto and low carb diet friendly.
If you are looking for other Indian Starters, why not try Indian Street Food Style Aloo Tikki Chaat, Samosa Chaat, How to make Crispy Aloo Pakora - Potato Bajia.
Chicken Tikka Masala is essentially Tandoori Chicken but without the Tandoor (Clay Oven).
Chicken Tikka Tacos are easily adaptable and they make a great alternative to Taco Tuesday (Tacos with indian flavors)!
You can also add Vegetables to the skewers. The most popular addition is Red Onions and Peppers but I personally prefer them without.
Why you will love this Chicken Tikka Masala Tacos Recipe
Simple Recipe
You are basically marinading Chicken and then just cooking it according to your preferred method.
Healthy
Chicken Tikka Kebab is healthy and can be made ahead for meal prep.
Can be used in other Recipes
The Chicken pieces can be added to a number of dishes such as Pasta, Salad or to a Curry. .
Ingredients Needed for these Chicken Skewers
Chicken
Boneless, skinless chicken Breast or Thighs (cut into equal pieces - 1-2 inch cubes)
For the Marinade
Plain Yogurt, Ginger Paste, Garlic Paste, Lemon Juice, Oil, Tandoori Masala can be found in all major grocery stores), Salt, Black Pepper, Coriander Powder, Cumin Powder, Chilli Powder, Garam Masala Powder.
Optional Additions
Tomato Puree, Dry Fenugreek Leaves, Mint Sauce - These are a nice to have but not essential.
Tacos
Flour or Corn Tacos or Tortillas.
How to make Chicken Tikka Tacos
The full recipe with measurements can be found in the recipe card at the bottom of the page. Here is how to make it.
Soak wooden skewers in Water for 30 minutes if using.
Combine Chicken with all of the marinade ingredients in a large bowl, then mix thoroughly in the marinade, ensuring it’s evenly coated.
Cover the bowl and place it in the fridge for at least 30 minutes (up to 2 hours) to allow the flavours to develop and infuse into the chicken.
How to cook Chicken Tikka in a Pan
Add a little Oil to the pan and cook over medium heat for 15 - 20 minutes turning midway.
Here are some strip versions I made:
How to cook Chicken Tikka in an Air Fryer
Spray the Air Fryer basket or crush it with Oil. Add Chicken and cook at 180 C/350 F for 10 - 12 minutes.
How to make Chicken Tikka Kebab in the Oven
Place Chicken on a tray lined with baking paper. Bake at 200 C/Gas Mark 6/400 F for 15 - 20 minutes turning midway,
How to Grill Chicken Tikka
Place chicken tikka masala mixture (don't add too much of the marinade) under a grill over medium-high heat for 10 - 15 minutes turning midway.
Assemble Chicken Tikka Tacos
Warm the Tacos under the grill/on a flame or place all 4 on a and cover them with a damp paper towel. Microwave in 30-second bursts till warmed through.
Assemble Tacos by adding Chicken, Sauces and your favourite toppings.
How to Serve Chicken Tikka Kebab Tacos
Taco Toppings
Serve with standard taco toppings such as Onions, coriander, pico de gallo, sliced radishes, cucumbers, avocado, and chili peppers.
Garnish
Serve alongisde Lemon Wedges (or Lime wedges) and Pickled Red Onion.
Kachumber
Serve with Kachumber.
Mint Chutney
Serve with Green Mint Chutney - Blend a small handful of Coriander, 1 teaspoon Mint Sauce, 2 Garlic Cloves, 1 Green Chilli, 3 tablespoon Plain Yoghurt and 1 tablespoon Lemon Juice till smooth.
Garlic Sauce
Blend 1 teaspoon Garlic Paste with 4 tablespoon Mayonnaise, 120g Plain Yoghurt, Pinch dry Parsley, 1 tablespoon Lemon Juice, ¼ teaspoon dry Mint, ½ teaspoon Salt and ¼ teaspoon Black Pepper.
Choice of Wrap
Serve in flour tortillas, corn tortillas, in a paratha or Naan for Chicken Tikka rolls or any flat unleavened bread.
With Rice
Serve with Ghee Rice and Raita.
Variations
Lime Juice
Use Lime Juice instead of Lemon Juice for a different flavour.
Veggie Version
Use the same marinade for Paneer and make a vegetarian version instead.
Seafood
Use the same marinade for Prawns or Salmon.
Veg and Chicken Tikka Skewers
Add Veggies such as chopped Green Pepper and Red Onions to the skewers.
Red Food Colouring
Add Red Food Colouring. A few drops will give you a really vibrant red.
Tips to make the best Chicken Tikka Kebab
- Marinate for at least 30 minutes, but 2 hours is preferred.
- Don’t overcook the meat! This will result in dry chewy Kebabs.
- Make ahead for use during the week or chicken and freeze for up to 3 months.
- Soak wooden skewers in water for 30 minutes before use to prevent burning.\ Even pieces:
- Try to keep the size of chicken pieces uniform.
- Leave space between the chicken pieces so all parts of the Chicken can cook equally and at the same time.
- Check the chicken is cooked by slicing into a piece and make sure sure there is no pink colour remaining and it is hot throughout.
- Tomato Puree, Dry Fenugreek Leaves, Mint Sauce - These are a nice to have but not essential.
- You can add some Flour to the marinade such as Gram Flour to help it adhere to the Chicken better.
Storage
The Chicken in Chicken Tikka Tacos can be made up to 5 days ahead and stored in an airtight container in the fridge although it is best eaten fresh as it will dry out.
You can also freeze it for up to 3 months. Reheat in the microwave or on the hob over low heat until hot all the way through.
More Easy Chicken Starter/Lunch Recipes:
Easy Indian Chicken Salad Wrap
Easy Pakistani Chicken Chapli Kebab
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Chicken Tikka Kebab Tacos
Ingredients
- 500 g Chicken Breast Boneless, Skinless cut into chunks
Marinade
- 4 tablespoon Plain Yoghurt
- 1 tablespoon Ginger Paste
- 1 ½ tablespoon Garlic Paste
- 2 tablespoon Lemon Juice
- 1 tablespoon Oil
- 1 ½ tablespoon Tandoori Masala Powder
- 1 teaspoon Coriander Powder
- 1 teaspoon Cumin Powder
- 1 teaspoon Garam Masala Powder
- ½ teaspoon Chilli Powder
- 1 tsp Salt
- ½ teaspoon Black Pepper Powder
- 1 tablespoon Tomato Puree Optional
- Pinch Dry Fenugreek Optional
- 1 teaspoon Mint Sauce Optional
Other
- 2 tablespoon Oil Vegetable, Canola
- 4 Tacos Corn or Flour
Instructions
- Soak wooden skewers in Water for 30 minutes if using.
- Combine Chicken with all of the marinade ingredients in a large bowl, then mix thoroughly in the marinade, ensuring it’s evenly coated.
- Cover the bowl and place it in the fridge for at least 30 minutes (up to 2 hours) to allow the flavours to develop and infuse into the chicken.
- Thread Chicken onto skewers if using.
- Add a little Oil to the pan and cook over medium heat for 15 - 20 minutes turning midway.
- Warm the Tacos under the grill/on a flame or place all 4 on a and cover them with a damp paper towel. Microwave in 30-second bursts till warmed through.
- Assemble Tacos by adding Chicken and toppings of your choice to Tacos.
Notes
How to cook Chicken Tikka in a Pan
Add a little Oil to the pan and cook over medium heat for 15 - 20 minutes turning midway.How to cook Chicken Tikka in an Air Fryer
Spray the Air Fryer basket or crush it with Oil. Add Chicken and cook at 180 C/350 F for 10 - 12 minutes.How to make Chicken Tikka Kebab in the Oven
Place Chicken on a tray lined with baking paper. Bake at 200 C/Gas Mark 6/400 F for 15 - 20 minutes turning midway,How to Grill Chicken Tikka
Place chicken tikka masala mixture (don't add too much of the marinade) under a grill over medium-high heat for 10 - 15 minutes turning midway.How to Serve Chicken Tikka Kebab Tacos
Taco Toppings Serve with standard taco toppings such as Onions, coriander, pico de gallo, sliced radishes, cucumbers, avocado, and chili peppers. Garnish Serve alongisde Lemon Wedges (or Lime wedges) and Pickled Red Onion. Kachumber Serve with Kachumber. Mint Chutney Serve with Green Mint Chutney - Blend a small handful of Coriander, 1 teaspoon Mint Sauce, 2 Garlic Cloves, 1 Green Chilli, 3 tablespoon Plain Yoghurt and 1 tablespoon Lemon Juice till smooth. Garlic Sauce Blend 1 teaspoon Garlic Paste with 4 tablespoon Mayonnaise, 120g Plain Yoghurt, Pinch dry Parsley, 1 tablespoon Lemon Juice, ¼ teaspoon dry Mint, ½ teaspoon Salt and ¼ teaspoon Black Pepper. Choice of Wrap Serve in flour tortillas, corn tortillas, in a paratha or Naan for Chicken Tikka rolls or any flat unleavened bread. With Rice Serve with Ghee Rice and Raita.Variations
Lime Juice Use Lime Juice instead of Lemon Juice for a different flavour. Veggie Version Use the same marinade for Paneer and make a vegetarian version instead. Seafood Use the same marinade for Prawns or Salmon. Veg and Chicken Tikka Skewers Add Veggies such as chopped Green Pepper and Red Onions to the skewers. Red Food Colouring Add Red Food Colouring. A few drops will give you a really vibrant red.Tips to make the best Chicken Tikka Kebab
- Marinate for at least 30 minutes, but 2 hours is preferred.
- Don’t overcook the meat! This will result in dry chewy Kebabs.
- Make ahead for use during the week or chicken and freeze for up to 3 months.
- Soak wooden skewers in water for 30 minutes before use to prevent burning. Even pieces:
- Try to keep the size of chicken pieces uniform.
- Leave space between the chicken pieces so all parts of the Chicken can cook equally and at the same time.
- Check the chicken is cooked by slicing into a piece and make sure sure there is no pink colour remaining and it is hot throughout.
- Tomato Puree, Dry Fenugreek Leaves, Mint Sauce - These are a nice to have but not essential.
- You can add some Flour to the marinade such as Gram Flour to help it adhere to the Chicken better.
Safira says
Glad you liked them!