Chicken Turmeric Kebab Tacos with Mango Tamarind sauce

(4 Servings)

Preparation Time: 30 minutes
Cooking Time: 30 minutes
Total Time: 60 minutes

This recipe is quick and easy and of course who doesn’t like tacos. This is the last recipe for our India cuisine month. The other day I went out for tacos with a friend. On the menu was chicken tikka tacos. I was quite disappointed with what was placed in front of me. I could not taste the Indian spices in the chicken and the sauce provided was kind of bland. I decided to come up with a chicken kebab taco recipe that one can make at home relatively easily and has a good Indian fusion taste and feel to it. This chicken turmeric kebab recipe with a delectable mango tamarind sauce is something you will never find in a restaurant and will have your friends and family swooning for more!

Ingredients:

  • 1 pound chicken boneless thighs
  • 2 tablespoon ricotta cheese
  • 3 tablespoon yogurt
  • 1 tablespoon turmeric
  • ½ teaspoon cayenne pepper
  • 1 tablespoon coriander powder
  • 1 tablespoon cumin powder
  • 1 tablespoon ginger garlic paste
  • Salt & Pepper to taste
  • 1 cup blue or white corm hominy soaked in water overnight
  • 1 cup Fresh pea shoots
  • Soft corn taco shells

For the sauce

  • ½ mango
  • 1 golf size tamarind ball soaked in ¼ cup warm water
  • 1/ green chilli minced

Method:

Preheat oven to 400F.

For the kebabs:

The first step is to marinate the chicken: slice the chicken thighs in about 1 and ½ inch cubes. Add in the yogurt, ricotta cheese, turmeric, cayenne, coriander and cumin and mix thoroughly. Add salt and pepper (about 1 teaspoon salt and ½ teaspoon pepper) and set aside the chicken for about 20-30 minutes.

While the chicken marinates pressure cook the blue corn hominy (about 5 whistles). If you do not have a pressure cooker you could just cook the hominy in a vessel but it takes considerable longer. Alternately you could get precooked canned hominy in the market as well to save time.

For the sauce:

Add pulp of half a mango, tamarind with the water it was soaked in and the chili and pulse in food processor till smooth.

Skewer the chicken and cook in oven.

Change to broil after about 10 minutes and continue cooking till you see slight charring all around as shown.

Setup the tacos:

Heat the soft shell tacos on a frying pan (about 1 minute on each side) Add chicken kebabs to the taco.

You could slice the kebabs a little based on the size. Top with hominy, pea shoots and the mango tamarind sauce and enjoy!

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