Karara Tikka Tacos with cheesy crunchy salad and green chutney sour cream.
An amazing amalgamation of Punjabi and Mexican flavors. I belong to North India, and any body here would know our love for tandoori food. Topping the charts is tandoori chicken. So I decided to make something using the mexican chart topper, tacos along with our Indian hero chicken tikkas.Read More
Makes: 6-8 Servings
Marinating time: 1 hour + 1 hour Prep time: 50-60 minutes Cooking time: 20 minutes + 15 minutes Mins
- For the Chicken tikka Karara Boneless chicken breast: 500 gm, cut in 1 ½ inch pieces First Marinade Lemon juice: 2 tbsp Ginger Paste: 1 tsp Garlic paste: 1 tbsp Black pepper: ¼ tsp Degi mirch: 2 tsp Salt: ½ tsp Second Marinade Hung curd: 1 ½ cup Processed cheese (preferably cheddar): ½ cup grated (at room temp.) Butter: 1 tbsp (at room temp) Black salt: ¼ tsp Kasuri Methi: 1 tbsp Besan: 4 tbsp Mustard Oil: 4 tbsp Haldi: ½ tsp Jeera powder: 2 tsp Garam Masala: ½ tsp Jaiphal powder: ¼ tsp Laung powder: ¼ tsp For the Tacos Maida: ½ cup Atta: ½ cup Makki ka atta: ½ cup Salt: ½ tsp Oregano: ¼ tsp Chili flakes: ¼ tsp Oil: 1tbsp Warm water, for kneading the dough For the Salad Iceberg lettuce: 4-5 leaves (chopped into small pieces) Onion: 1, chopped Tomato: 1, deseeded and chopped Cheese: ½ cup grated Green chili: 1 chopped (optional) Red chili: 1 chopped (optional) Salt: ½ tsp Lemon juice: ½ tsp For the Green chutney Sour cream Dhaniya patta: 1 cup Pudina: ¼ cup Onion: ½ roughly chopped Tomato: ½ roughly chopped Green chilies: 2 roughly chopped Garlic: 3-4 cloves Black salt: ¼ tsp Salt: 1 tsp (or to taste) Lemon juice: 2 tbsp Bhuna jeera powder: ½ tsp Hung curd: ¼ cup Cream: 3 tbsp
- How to make: Tacos 1. Mix maida, atta and makki ka atta in a big bowl. Add salt, oregano, chili flakes and oil. Using a little warm water knead to a firm yet soft dough. Keep the dough covered with a moist cloth for some time. 2. Divide the dough in 12-14 balls. 3. Heat a tawa, roll out each dough to a thin chapatti. 4. Cook the taco on the hot tawa on one side till small brown spots appear. Change side and cook on the other side too. Don’t cook for too long as the tacos will become crispy. 5. Keep all the tacos covered in a kitchen towel inside a casserole to keep them soft. Salad 1. Combine all the ingredients of the salad in a big bowl except salt and keep aside. Green chutney sour cream 1. Add dhaniya patta, pudina, onion, tomato, garlic and green chilies to a mixer jar. Grind everything to a smooth paste. 2. Take out the chutney in a bowl now add the black salt, salt, bhuna jeera powder, lemon juice, hung curd and cream. Mix well. Green chutney sour cream is ready. Chicken tikka 1. Pat dry chicken pieces on a kitchen towel. 2. Mix all the ingredients of the first marinade in a bowl, add chicken to it mix well. Let the chicken sit in the marinade for1 hour in the refrigerator. 3. For the second marinade, heat 4 tbsp of mustard oil in a pan. Add the besan, stir on low heat for 5 minutes, till the besan has a nice aromatic smell or starts to change color. Add haldi stir for a few seconds. Remove from heat and cool. Besan should not turn brown. 4. Now in a big bowl add the cheese and butter at room temperature. Using the palm of your hand rub the two nicely to make a smooth paste. Add the hung curd and mix again till very smooth. 5. Now add the besan mix, and all other ingredients of the second marinade and mix well. 6. Pick up the chicken pieces from the first marinade and add to the second marinade. Do not add the leftover first marinade. 7. Coat the chicken well in the second marinade and let it rest for minimum 1 hour or till cooking time. 8. Preheat the OTG with both rods on at 170 degree Celsius. Roast the chicken for 18-20 minutes. Change sides after 10 minutes and baste with butter. Let brown spots appear on the chicken. Once the chicken is done take it out form the chicken and keep aside. To assemble 1. In a platter take a taco; add some salad in a line in the center. Add 3 pieces of chicken tikka karara. Sprinkle a little salad again. Top with lots of green chutney sour cream. Repeat with all the tacos. 2. Serve immediately and enjoy.