I made these Shredded Tandoori Chicken Tacos three times in a week. Yes, three times. My poor hubby was like, “chicken again?”, and I retaliated back saying, “I need to master this before I share it, you don’t want my followers to have recipe failures, do you?” That got him thinking, and no we wouldn’t want that. 🙂 What my husband said about me in this Fish Masala post is 100% true. When it comes to my food blogging, he puts up with a LOT, and yes part of me does feel bad, however he also gets to enjoy the perks – delicious food. Sometimes the food can be repetitive, but as he said, you really have to take the good with the bad. As you may recall, last weekend I made roughly 4 pounds of Tandoori Chicken for my party. Instead of grilling all the chicken in the oven/bbq grill, I decided to marinate the chicken the night before and cook all of it in my Instant Pot. The result was tender, juicy, mouthwatering chicken that’s so versatile. You can use this chicken in a salad bowl, rice bowl, over tacos, tostadas, or inside a burrito. The options are limitless. Every single person who tried this chicken, loved it, including my husband whose only complaint was, “it’s too spicy.” Honestly, I’ll take that as a compliment when it’s coming from him (he can’t handle anything). 🙂 I’m finally sharing this Shredded Tandoori Chicken Tacos after perfecting it. I hope you guys try it and love it. Do share your creations with me by tagging me on Instagram, that would make me so SO happy. Thank you! ♥
shredded tandoori chicken tacos are:
Healthy-ish Gluten-Free Versatile (use them in a salad/tacos/tostadas/quesadillas) High Protein Packed with Flavor Juicy & Tender Fusion
how to make tandoori chicken tacos step by step?
Marinate Chicken
In a mixing bowl, begin by making slits in the chicken breasts. Massage the spices listed in Marinade 1 all over the chicken and in between the cuts. Blend the yogurt, ginger, garlic, and other spices listed in Marinade 2. Add the yogurt blend to the chicken breasts and massage the chicken well. Cover and refrigerate overnight for best results. If you’re short on time, marinate the chicken for at least 4 hours.
The Next Day. Cook the Chicken.
Prepare the tandoori spice mix. Using a coffee grinder, add all the spices listed under Tandoori Spice Mix and blend. Chop the onions and bell peppers. In an Instant Pot, hit SAUTE mode. Once hot, add oil followed by a black cardamom. Cook for 20 seconds or so. Add the onions and cook for 5 mins. Then add the red and green bell peppers. Season with salt and cook for another 5 minutes. Now add the prepared Tandoori Spice Mix along with 2 tbsp of water. Cook for a minute and hit CANCEL on the Instant Pot. The water prevents the spices from burning. Cut the chicken breasts into halves, add them over the onion and pepper saute. Cover Instant Pot. Set the Pressure Release Valve to “Sealing”. Hit HIGH PRESSURE. 10 minutes. And then 20 minutes natural release. Make sure the steam is released from the Instant Pot before opening it. This is what you’ll have once the chicken is cooked. Using 2 forks, shred the chicken. Add the chicken back into the Instant Pot. Hit Saute mode and saute as needed to absorb some liquid. Season with Indian red chili powder, dry fenugreek leaves (kasoori methi), and chat masala. Stir.
Yogurt Sauce
Add all the ingredients for the sauce in a small food processor. Blend and this is what you should have. You can add a little water to thin it out, however I didn’t.
Assemble Tacos
Take a gluten-free corn tortilla (or whatever you like), top it with shredded purple/green cabbage, add shredded chicken, and finish it off with yogurt sauce. Enjoy!
Pin & Enjoy!
