Chicken Tikka Tacos

  • Yield: Serves 4 1x


For the Chicken

  • 6 boneless, skinless chicken thighs, cut into small chunks
  • 3/4 cup Greek yogurt
  • 1 teaspoon garam masala
  • 1 teaspoon paprika
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon vegetable oil

For the Flatbread

  • 2 1/4 teaspoons active yeast
  • 1/2 teaspoon sugar
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon Kosher salt
  • 1 tablespoons fresh thyme leaves
  • 3/4 cup water
  • 1 tablespoon olive oil

For the Raita

  • 1 cup Greek yogurt
  • 2 garlic cloves, grated
  • 1 cucumber, peeled and diced
  • 1 teaspoon fresh mint, finely chopped
  • Kosher salt


For the Chicken:

  1. In a mixing bowl combine yogurt and spices. Toss chicken in mixture so that all pieces are evenly coated. Marinate at least 30 minutes. Heat oil in a sauté pan over high heat. Shake off excess marinade and add chicken to hot pan evenly, in two-three batches. Cook until deep brown in color, turning over once, about 10 minutes.

For the Flatbread:

  1. In the bowl of a stand mixer fitted with the paddle attachment quickly mix yeast, sugar, flour, salt, and thyme. Slowly stream in water until a dough ball forms. Remove to a floured board and knead until the dough is smooth and elastic. Place in a large bowl and rub with oil. Cover with a damp cloth and allow the dough to rise in a warm spot for about an hour. Punch it down, then form into a smooth ball. Cut into 16 pieces. Use a rolling pin to roll very thin rounds. In a dry skillet over medium-high heat cook flatbread until bubbling, then flip. Cook another 2 minutes until dough has puffed up slightly. Keep warm on a plate in a very low temperature oven.

For the Raita:

  1. In a mixing bowl combine all ingredients, seasoning to taste.

To Assemble Tacos:

  1. Assemble tacos with chicken first, drizzled with lots of garlicky raita.


Flatbread recipe adapted from the Food Network Kitchens.