Pin A fusion of Indian and Mexican favorites: tender slow-cooked chicken tikka masala wrapped in soft taco shells, finished with a sticky, flavorful glaze and fresh toppings.
This recipe has become a family favorite for its unique flavor and effortless preparation I love how the slow cooker melds the spices perfectly
Ingredients
- Chicken & Marinade: 700 g (1.5 lbs) boneless skinless chicken thighs, 150 g (2/3 cup) plain Greek yogurt, 2 tbsp lemon juice, 1 tbsp ginger freshly grated, 1 tbsp garlic minced, 1.5 tsp ground cumin, 1.5 tsp ground coriander, 1.5 tsp garam masala, 1 tsp smoked paprika, 1/2 tsp ground turmeric, 1.5 tsp salt
- Masala Sauce: 2 tbsp unsalted butter, 1 medium onion finely diced, 2 tsp ginger grated, 2 tsp garlic minced, 2 tsp ground cumin, 2 tsp garam masala, 1 tsp smoked paprika, 1/2 tsp chili powder, 400 g (14 oz) canned crushed tomatoes, 120 ml (1/2 cup) heavy cream, 2 tbsp tomato paste, 2 tbsp honey, salt and black pepper to taste
- Sticky Glaze: 2 tbsp honey, 1 tbsp soy sauce, 1 tbsp dark brown sugar, 2 tbsp masala sauce from above
- For Serving: 6 small flour tortillas or corn tortillas, 1 red onion thinly sliced, fresh cilantro leaves, 1 small cucumber diced, lime wedges
Instructions
- Step 1:
- In a large bowl combine all chicken & marinade ingredients Mix well Cover and refrigerate for at least 1 hour (up to overnight)
- Step 2:
- In a skillet over medium heat melt butter Add onion ginger and garlic Sauté for 4 5 minutes until softened
- Step 3:
- Stir in cumin garam masala smoked paprika and chili powder Cook for 1 minute until fragrant
- Step 4:
- Add crushed tomatoes tomato paste and honey Season with salt and pepper Simmer for 5 minutes stirring occasionally Remove from heat
- Step 5:
- Add marinated chicken and prepared masala sauce to the slow cooker Stir to coat chicken evenly
- Step 6:
- Cover and cook on LOW for 4 hours or until chicken is tender and cooked through
- Step 7:
- Remove chicken and shred with two forks Stir heavy cream into the sauce in the slow cooker then return shredded chicken and mix well
- Step 8:
- In a small saucepan combine honey soy sauce brown sugar and 2 tbsp of the masala sauce Simmer over medium heat until thickened and sticky 2 3 minutes
- Step 9:
- Drizzle the sticky glaze over the shredded chicken and toss to coat
- Step 10:
- Warm tortillas according to package instructions Fill each with sticky chicken tikka masala then top with sliced onion cucumber cilantro and a squeeze of lime
Pin Making these tacos always brings my family together We enjoy serving them during casual gatherings and everyone loves the burst of flavors
Serving Suggestions
Pair these tacos with a crisp lager or a light Riesling wine For a complete meal add a side of fresh cucumber salad
Storage Tips
Store leftover chicken and sauce separately in airtight containers Refrigerate for up to 3 days or freeze for longer storage
Variations
Add chopped green chilies to the masala sauce for a spicier kick Or try using corn tortillas for a different texture
Pin This recipe is perfect for meal prepping and impressing guests with its unique fusion taste
Recipe Q&A
- → How long should the chicken marinate?
Marinate the chicken for at least 1 hour to let flavors develop, but overnight marination yields best results.
- → Can I use a different yogurt for the marinade?
Yes, plain Greek yogurt is traditional, but coconut yogurt works well for a dairy-free alternative.
- → How is the sticky glaze made?
It's made by simmering honey, soy sauce, dark brown sugar, and some masala sauce until thick and sticky, adding a sweet-savory finish.
- → What tortillas work best for this dish?
Both small flour and corn tortillas are excellent; gluten-free options can be used as needed.
- → Can the cooking time be shortened?
Slow cooking for 4 hours ensures tender chicken, but a pressure cooker could speed up the process if adjusted carefully.
- → What fresh toppings complement these tacos?
Sliced red onion, fresh cilantro, diced cucumber, and a squeeze of lime provide balance and brightness to the rich chicken.