How to make Chicken Tikka Papad Tacos -

Here the tacos are made of papad and they are served stuffed with minty-mayonnaise, spicy chicken and pickled vegetabels.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Boneless chicken breasts (हड्डी रहित चिकन ब्रेस्ट), Papad (पापड़)

Cuisine : Fusion

Course : Snacks and Starters

advertisement

For more recipes related to Chicken Tikka Papad Tacos checkout Chicken Tikka Burger, Salt And Pepper Chicken, Chicken Pops, Chicken Popcorns . You can also find more Snacks and Starters recipes like Grilled Corn-On-The-Cob With Chilli Butter Aloo Chat Paneer Nuggets- SK Khazana Breakfast Nacho Tortilla

Chicken Tikka Papad Tacos

Chicken Tikka Papad Tacos Recipe Card

Print

Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

Prep Time : 31-40 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Chicken Tikka Papad Tacos Recipe

  • Boneless chicken breasts 200 grams

  • Papad 4

  • Salt to taste

  • Ginger-garlic paste 2 teaspoons

  • Red chilli powder 2½ teaspoons

  • Garam masala powder 1 teaspoon

  • Lemon juice 4 teaspoons

  • Hung yogurt 3 tablespoons

  • Onion 1 medium

  • Tomato 1 medium

  • Cabbage ¼ small

  • Mayonnaise 3 tablespoons

  • Mint chutney 1 teaspoon

  • Oil 2 tablespoons

  • Mustard oil 1 tablespoon

  • Butter for basting

Method

Step 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.

Step 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.

Step 3

To make minty mayo dip, put mayonnaise and mint chutney in a bowl and mix well. Set aside.

Step 4

Roast papad on direct heat and immediately put them over a rolling pin and shape them like taco shells.

Step 5

Heat oil in a non-stick grill pan.

Step 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.

Step 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.

Step 8

Serve immediately.

advertisement
website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.