Fusion

Tandoori Taco

Name: Tandoori Taco
Prep time: 21 min
Cook time: 39 min
Total time: 1 h
Yield: 10 tacos
Cuisine: Mexican
Ingredients: 2 lb Boneless chicken thighs; 3/4 cup Greek yogurt; 2 tbsp Kashmiri chile powder; 2 tsp Garam masala; 1/2 tsp Ground turmeric; 1 tbsp Fresh ginger, grated; 4 Garlic cloves, grated; 3 tbsp Lime juice; 2 tsp Salt; 1 cup Cilantro, leaves and stems; 1/2 cup Mint leaves; 1 Serrano chile; 2 tbsp Lime juice; to taste Salt; 10 Corn tortillas; 3/4 cup Pickled red onion; 1/4 cup Yogurt, thinned for drizzling

Chicken thighs in a Kashmiri-chile yogurt marinade, blasted under the broiler until the edges blacken like they came out of a tandoor. Mint-cilantro chutney and pickled onion make it read taquería, not takeout.

Time: 1 hr
Heat
Yield: 10 tacos
Region: CDMX

Ingredients

Tandoori marinade

Mint-cilantro chutney

To build

Per-100g nutrition (11 ingredients verified)

Ingredient	kcal	Protein	Fat	Carbs
Greek yogurt	467	3.3 g	20 g	70 g
Garam masala	390	11.2 g	13.1 g	56.4 g
Ground turmeric	0	0 g	0 g	0 g
Garlic cloves, grated	100	0 g	0 g	20 g
Lime juice	—	0 g	0 g	6.7 g
Salt	0	0 g	0 g	1330 g
Serrano chile	0	0 g	0 g	6.7 g
Lime juice	—	0 g	0 g	6.7 g
Salt	0	0 g	0 g	1330 g
Corn tortillas	188	3.1 g	1.6 g	40.6 g
Pickled red onion	36	0 g	0 g	7.1 g

Values are per 100 g of the listed ingredient. Nutrition data: USDA FoodData Central (snapshot 2026-09-11). Ingredients without a verified match are omitted.

Method

Whisk the yogurt with the Kashmiri chile, garam masala, turmeric, ginger, garlic, lime juice, and salt, then slash the thighs and coat them thoroughly.
Marinate in the refrigerator for at least 30 minutes so the yogurt can tenderize the meat.
Meanwhile, blend the cilantro, mint, serrano, lime juice, and salt with a splash of water into a bright green chutney.
Advertisementslot: recipe-midsteps
Arrange the chicken on a rack over a sheet pan and broil close to the element, turning once, until blackened in spots and cooked through.
Rest the chicken briefly, then chop it into rough pieces, catching the charred edges and juices.
Warm the tortillas on a comal and build each taco with tandoori chicken, chutney, pickled onion, and a thin drizzle of yogurt.