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Chicken Tikka Papad Tacos

Here the tacos are made of papad and they are served stuffed with minty-mayonnaise, spicy chicken and pickled vegetabels. This is a Sanjeev Kapoor exclusive recipe.

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Chicken Tikka Papad Tacos

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Main Ingredients Boneless chicken breasts, Papad
Cuisine Fusion
Course Snacks and Starters
Prep Time 31-40 minutes
Cook time 16-20 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Non Veg

Ingredients list for Chicken Tikka Papad Tacos

  • 200 grams Boneless chicken breasts
  • 4 Papad
  • to taste Salt
  • 2 teaspoons Ginger-garlic paste
  • 2½ teaspoons Red chilli powder
  • 1 teaspoon Garam masala powder
  • 4 teaspoons Lemon juice
  • 3 tablespoons Hung yogurt
  • 1 medium Onion
  • 1 medium Tomato
  • ¼ small Cabbage
  • 3 tablespoons Mayonnaise
  • 1 teaspoon Mint chutney
  • 2 tablespoons Oil
  • 1 tablespoon Mustard oil
  • for basting Butter

Method

  1. Cut chicken breasts into bite size pieces and place in a bowl. Add salt, ginger-garlic paste, 1½ teaspoons red chilli powder, garam masala powder, 2 teaspoons lemon juice and hung yogurt and mix well. Set aside to marinate for 15-20 minutes.
  2. To make pickled vegetables, halve onion and slice. Deseed tomato and cut into thin strips. Shred cabbage. Mix these together and place in a bowl. Add remaining red chilli powder, salt and remaining lemon juice and mix well. Set aside.
  3. To make minty mayo dip, put mayonnaise and mint chutney in a bowl and mix well. Set aside.
  4. Roast papad on direct heat and immediately put them over a rolling pin and shape them like taco shells.
  5. Heat oil in a non-stick grill pan.
  6. Add mustard oil to the marinating chicken pieces and mix well. Skewer the chicken pieces onto satay sticks and place in the pan. Cook, basting with butter, till evenly done from all sides and the chicken is fully cooked.
  7. Spread generous amount of minty mayo dip in the taco shells. Place chicken tikka in it, top with pickled vegetables and drizzle some more dip.
  8. Serve immediately.
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