Indian Chicken Tacos
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 540, total fat 10 G., saturated fats 3 G., proteins 44 G., carbohydrates 64 G., fiber 5 G., cholesterol 95 mg, sodium 1041 mg, sugar 29 G.
Calories 540, total fat 10 G., saturated fats 3 G., proteins 44 G., carbohydrates 64 G., fiber 5 G., cholesterol 95 mg, sodium 1041 mg, sugar 29 G.
The Mexican taco idea is so versatile that it can easily be transformed into an equally vibrant Indian dish. Instead of tortillas, use Indian naan bread, and for a distinctive Eastern flavor, use garam masala. It's added to the cucumber taco salad and when frying chicken breasts. Slice the pan-fried chicken thinly and fold it into the tortillas along with sweet and spicy mango chutney, fresh cilantro, and jalapeño peppers. Serve with a crisp cucumber salad.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 seedless cucumber, thinly sliced
- 2 tsp garam masala
- 1/3 cup plain yogurt
- 0.5 tbsp. mango chutney
- 1 red jalapeño or Fresno pepper (half finely chopped, half thinly sliced; seeded to reduce heat)
- 0.5 cup chopped fresh cilantro + extra for serving
- Juice of 1-2 limes
- 0.7 kg boneless, skinless chicken breasts (about 3 medium breasts)
- 1 tbsp extra-virgin olive oil
- 4 naan bread
- 1/4 small red onion, thinly sliced
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Recipes with similar ingredients: cucumbers, garam masala, yogurt, chutney sauce, red pepper flakes, Fresno pepper, cilantro, lime juice, chicken breasts, naan bread, red onion
Cooking the dish according to the recipe:
- Preheat oven to 350°F (175°C). In a medium bowl, combine the cucumber, 1/4 teaspoon garam masala, 1/2 teaspoon salt, and a pinch of freshly ground black pepper; toss to coat. Stir in the yogurt and set aside. In a separate bowl, combine the chutney, chopped jalapeño, cilantro, and lime juice; toss to combine.
- Sprinkle the chicken on both sides with the remaining 1 3/4 teaspoons garam masala and a generous pinch of salt and black pepper. Heat a large skillet over medium-high heat, then add the olive oil. Add the chicken and cook until browned, 4-5 minutes. Flip and cook until browned on the other side, another 2-3 minutes. Reduce the heat to medium and add 1/4 cup water. Cover and simmer until the chicken is cooked through, 10-12 minutes. Transfer to a cutting board and let rest for 5 minutes.
- Meanwhile, heat the naan bread on a baking sheet in the oven. Slice the chicken and arrange it among the naan breads. Top with the chutney mixture, red onion, thinly sliced jalapeño, and a sprinkle of cilantro. Serve with a cucumber salad.
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