Tandoori Taco
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
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.
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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.
Build the plate
