Chicken Tikka Tacos
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Why You’ll Love This Recipe
These Chicken Tikka Tacos are your new go-to when taco cravings meet spicy Indian flavour. Juicy marinated chicken grilled until smoky and tender, nestled into warm tortillas with creamy avocado, crunchy cabbage, and tangy pickled onion.
It’s bold, flavourful, and lightning fast—everything I want in a weeknight dinner. Plus, the leftovers taste even better the next day.
What is Chicken Tikka?
Chicken tikka is a classic Indian dish of boneless chicken marinated in spiced yoghurt, then grilled or baked until tender and charred. Traditionally served with naan, we’re flipping the script and wrapping it all in pillowy tortillas for a fresh taco twist that’s big on flavour.
What is Indian Red Food Colouring Powder?
That iconic, vibrant red hue you often see in restaurant-style chicken tikka or tandoori chicken? That comes from Indian red food colouring powder. It doesn’t add flavour—just that signature colour. It’s totally optional at home, especially if you’re after a more natural look. But if you’re keen for the restaurant-style vibe, a pinch of this or a tiny squeeze of natural red food dye will do the trick.
What You Need
tortillas
red onion
lime
natural yoghurt
jalapeno chilli
cabbage or iceberg lettuce
coriander
avocados
chicken thigh fillets
garam masala
sweet paprika
Indian red food colouring powder
garlic
ginger
lemon
oil
butter
Steps
Place the chicken pieces in
a large bowl.
Add garam masala, sweet paprika, food colouring (if using), garlic, ginger and lemon juice. Mix well until the chicken is evenly coated. Then stir through the yoghurt, vegetable oil and melted butter until everything is well combined. Cover and refrigerate for at least 1 hour or overnight for the best flavour.
Place sliced red onion in a bowl and add lime juice with a generous pinch of sea salt. Toss to combine and set aside to lightly pickle.
Thread the chicken onto soaked bamboo skewers. Heat a grill pan or barbecue over medium-high heat. Cook the skewers for 3 to 4 minutes on each side, or until charred and cooked through. Brush with melted butter just before serving for extra richness.
Char the tortillas directly over a naked gas flame using tongs until lightly blistered, or warm them in the oven wrapped in foil. For the avocado, mash together the avocadoes, lime juice and sea salt until smooth and cream
Spread the mashed avocado onto the warm tortillas. Layer with finely sliced cabbage, pickled onion, grilled chicken pieces, sliced jalapeno and chopped coriander. Squeeze over extra lime juice and serve immediately. These tacos are best when the chicken is juicy and hot, and the tortillas are fresh off the flame.
Storage Tips
Marinated Chicken:
Can be stored in the fridge up to 24 hours before cooking.
Cooked Chicken:
Keeps in the fridge for up to 2 days.
Pickled Onion:
Will stay crisp in the fridge for 3 to 5 days.
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Chicken Tikka Tacos
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PREP TIME
20 minutes (plus marinating time)
COOK TIME
10 minutes
SERVES
4
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Ingredients
8 x flour or corn tortillas
1 red onion, thinly sliced
Juice of 1 lime, plus extra wedges to serve
2 tbsp natural yoghurt
1 green jalapeno, finely sliced, plus extra to serve
Finely sliced cabbage or iceberg lettuce
Chopped coriander
Sea salt, to taste
Bamboo skewers, soaked for 15 minutes
Mashed Avocado:
2 avocadoes
1 tsp sea salt
Chicken Tikka:
500g chicken thigh fillets, cut into large, bite-sized pieces
1 tbsp garam masala
1 tbsp sweet paprika
½ tsp Indian red food colouring powder (optional)
1 tbsp finely grated garlic
½ tbsp finely grated ginger
1 tbsp lemon juice
½ cup natural yoghurt
1 tbsp vegetable oil
1 tbsp melted butter
Instructions
1
Marinate the Chicken
Place the chicken pieces in
a large bowl.
Add garam masala, sweet paprika, food colouring (if using), garlic, ginger and lemon juice. Mix well until the chicken is evenly coated. Then stir through the yoghurt, vegetable oil and melted butter until everything is well combined. Cover and refrigerate for at least 1 hour or overnight for the best flavour.
2
Make the Pickled Onion
Place sliced red onion in a bowl and add lime juice with a generous pinch of sea salt. Toss to combine and set aside to lightly pickle.
3
Cook the Chicken
Thread the chicken onto soaked bamboo skewers. Heat a grill pan or barbecue over medium-high heat. Cook the skewers for 3 to 4 minutes on each side, or until charred and cooked through. Brush with melted butter just before serving for extra richness.
4
Warm the Tortillas & Prep Avocado
Char the tortillas directly over a naked gas flame using tongs until lightly blistered, or warm them in the oven wrapped in foil. For the avocado, mash together the avocadoes, lime juice and sea salt until smooth and creamy.
5
Assemble the Tacos
Spread the mashed avocado onto the warm tortillas. Layer with finely sliced cabbage, pickled onion, grilled chicken pieces, sliced jalapeno and chopped coriander.
6
Serve & Enjoy
Squeeze over extra lime juice and serve immediately. These tacos are best when the chicken is juicy and hot, and the tortillas are fresh off the flame.
