Pin A fusion of Indian and Mexican favorites: tender slow-cooked chicken tikka masala wrapped in soft taco shells, finished with a sticky, flavorful glaze and fresh toppings.
I first made these tacos for a game night with friends and everyone was blown away by the blend of classic Indian spices inside a fun taco shell. It's become a much-requested dinner in our house!
Ingredients
- Chicken & Marinade: 700 g (1.5 lbs) boneless, skinless chicken thighs, 150 g (2/3 cup) plain Greek yogurt, 2 tbsp lemon juice, 1 tbsp ginger (freshly grated), 1 tbsp garlic (minced), 1.5 tsp ground cumin, 1.5 tsp ground coriander, 1.5 tsp garam masala, 1 tsp smoked paprika, 1/2 tsp ground turmeric, 1.5 tsp salt
- Masala Sauce: 2 tbsp unsalted butter, 1 medium onion (finely diced), 2 tsp ginger (grated), 2 tsp garlic (minced), 2 tsp ground cumin, 2 tsp garam masala, 1 tsp smoked paprika, 1/2 tsp chili powder, 400 g (14 oz) canned crushed tomatoes, 120 ml (1/2 cup) heavy cream, 2 tbsp tomato paste, 2 tbsp honey, salt and black pepper (to taste)
- Sticky Glaze: 2 tbsp honey, 1 tbsp soy sauce, 1 tbsp dark brown sugar, 2 tbsp masala sauce (from above)
- For Serving: 6 small flour or corn tortillas, 1 red onion (thinly sliced), fresh cilantro leaves, 1 small cucumber (diced), lime wedges
Instructions
- Marinate Chicken:
- In a large bowl, combine all chicken & marinade ingredients. Mix well. Cover and refrigerate for at least 1 hour (up to overnight).
- Prepare Sauce Base:
- In a skillet over medium heat, melt butter. Add onion, ginger, and garlic. Sauté for 4–5 minutes until softened.
- Spice It Up:
- Stir in cumin, garam masala, smoked paprika, and chili powder. Cook for 1 minute until fragrant.
- Tomato Simmer:
- Add crushed tomatoes, tomato paste, and honey. Season with salt and pepper. Simmer for 5 minutes, stirring occasionally. Remove from heat.
- Slow-Cook Chicken:
- Add marinated chicken and prepared masala sauce to the slow cooker. Stir to coat chicken evenly. Cover and cook on LOW for 4 hours, or until chicken is tender and cooked through.
- Finish Sauce & Shred:
- Remove chicken and shred with two forks. Stir heavy cream into the sauce in the slow cooker, then return shredded chicken and mix well.
- Sticky Glaze:
- In a small saucepan, combine honey, soy sauce, brown sugar, and 2 tbsp of the masala sauce. Simmer over medium heat until thickened and sticky, about 2–3 minutes.
- Coat Chicken:
- Drizzle the sticky glaze over the shredded chicken and toss to coat.
- Assemble Tacos:
- Warm tortillas according to package instructions. Fill each with sticky chicken tikka masala, then top with sliced onion, cucumber, cilantro, and a squeeze of lime.
Pin These tacos are a huge hit at our family gatherings. Everyone loves choosing their own toppings and loading up the tortillas together around the table!
Required Tools
Knife & cutting board, mixing bowls, skillet, slow cooker, small saucepan, forks (for shredding chicken)
Allergen Information
Contains dairy (yogurt, cream, butter), gluten (if using flour tortillas), and soy (in glaze). Check labels for additional allergens.
Nutritional Information
Calories: 340, Total Fat: 13 g, Carbohydrates: 36 g, Protein: 20 g (per taco)
Pin Tuck in and enjoy the warm, fragrant chicken tikka masala tacos fresh with your favorite toppings. They effortlessly bring together comfort and excitement for any meal.
Recipe Q&A
- → What cut of chicken is best for this dish?
Boneless, skinless chicken thighs work best because they stay moist and tender during slow cooking.
- → Can I make the sauce spicier?
Yes, add chopped green chilies or extra chili powder to the masala sauce for more heat.
- → What is the purpose of the sticky glaze?
The glaze adds a sweet and savory coating to the shredded chicken, enhancing flavor and texture.
- → Are there gluten-free options for the tacos?
Yes, use gluten-free corn or flour tortillas to accommodate dietary needs.
- → How long should the chicken marinate?
Marinate the chicken at least 1 hour, or overnight for deeper flavor absorption.
- → What can I serve with these tacos?
These tacos pair well with crisp lagers, light white wines like Riesling, or fresh salads.