Chicken Tikka Masala Tacos
Chicken Tikka Masala Tacos taste amazing for a meal made in under 30 minutes. The chicken simmers in delicious tikka masala sauce and the slaw has extra crunch from the broccoli and peanuts.
I received samples to participate in the challenge, but all opinions are my own. Thank you for support those companies that support A Kitchen Hoor’s Adventures.
Y’all know me and tacos. And how much I love putting things on flour tortillas to eat. I’ve put hot dogs, eggs, leftover meats, chicken nuggets or strips, and even cheeseburgers on tacos. You can’t deny that tacos are fun and versatile to eat.
And y’all know I love to mash things up.
Like my Italian sausage fajitas, tacos Americano which are cheeseburger tacos, Tex-Mex pad thai or my Moroccan pad thai, Italian beef pho, and Polish sausage tacos. Yes, that’s a lot of mashups, but they’re fun and delicious.
Since I love tacos and mashups, I thought this tikka masala tacos would be delicious. And it would be a great way to highlight this delicious tikka masala sauce from Kevin’s Natural Foods. It will also highlight how easy it is to cook up a fun dinner for your family in under 30 minutes. Yes. Dinner. On the table. under 30.
I know quick and easy dinners are not unheard of. And we’ve had the 30-minute meals idea hammered into our brains for a while now. I mean, there was that popular cooking show on that food network. Remember? But this quick and easy meal is fun, delicious, and made with a sauce that is keto and paleo certified and it’s gluten, GMO, preservative, and soy free.
This sauce is so good, we ate all the packages!
Now. I’m going to tell you there is cilantro in this sauce. I didn’t need to read the ingredients to know that. Yes, I’m one of THOSE people. You can waive a leave over a bowl of salsa and I can taste it. But, even with cilantro in there, I would devour this sauce all over again.
The flavor of this sauce is fabulous. It’s creamy and full of rich, creamy tikka masala flavor. It’s super creamy from all the ghee and coconut products in there. There’s coconut milk, nectar, and sugar in there. That’s why I made coconut rice to go with these chicken tikka masala tacos.
I know these sauces boast being able to have a meal on the table in 10 minutes. And that’s totally true. These sauces are perfect poured over cooked chicken, beef, pork, shrimp, you name it. Heck, I’m even going to cook some up with a piece of fish.
But I wanted the chicken to shred, so I put it in the pressure cooker for 10 minutes with a 10-minute natural release. That made them perfectly tender to shred into chunks for these tacos. And the sauce gets nice and thick to spoon over the tacos. My mouth is watering thinking about them. They’re so delicious.
Y’all know I wonder where our food comes from and how recipes come into being. Tikka masala is no exception. And, of course, there’s a debate about where it originated. The most prominent story is that tikka masala was created in Britain. It’s either Bangladeshi migrant chefs or a Pakistani chef in Glasgow. Some claim it was a Punjabi dish tasted by a food critic.
Since it’s pretty much the most popular dish in Britain, I’m leaning towards that story. The one that intrigues me the most is the one about the man who ordered curry. He sent it back saying it was too dry. That’s why the chef added some tomato soup to the dish and voila! Chicken tikka masala was born.
Of course, tikka masala is not the same as just chicken tikka.
That dish is centuries old and is similar to a boneless version of tandoori chicken. It also doesn’t have the curry flavors in there, from what I understand, but it does have Indian spices.
Which is also why I believe the Britain claims to owning chicken tikka masala. I know curries became very popular in Britain. Heck, they still are. So, taking the chicken tikka which originated in India, and adding to the British love of curries makes more sense to me than anything.
No matter where it originated, tikka masala is delicious. And this Kevin’s Natural Foods tikka masala sauce is no exception! I wasn’t kidding when I said we ate all the packages. They were the first to go of all the sauces I received.
And I would totally buy it if I saw it in the store.
I wanted to lick the plate. The sauce is super creamy and packed with delicious curry spices and creamy coconut milk. The sauce was creamier than I could have imagined. I cannot say enough good things about this delicious sauce.
And you can see the deep red color drizzled over these chicken tikka masala tacos. You will want to save all the sauce and either spoon it over the tacos or spoon it on the rice. Or even just spoon it directly into your mouth.
Then there’s the super crunchy broccoli slaw that fabulous chicken is resting on. The broccoli is crunchy. It’s a slightly sweet and sour slaw that has masala and gochujang in there for a little kick and flavor. It’s not your nana’s slaw recipe. And I was a little apprehensive at making it, but we both devoured all the slaw in our tacos and then some.
Finally, there’s the cumin rice. I’ve made and shared this recipe before. It works well for recipes like this and recipes like fajitas and traditional style tacos. It’s buttery and full of cumin flavors which are in both types of cuisines.
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Chicken Tikki Masala Tacos
Chicken Tikki Masala Tacos taste amazing for a meal made in under 30 minutes. The chicken simmers in delicious tikki masala sauce and the slaw has extra crunch from the broccoli and peanuts.
Ingredients
- 2 cup broccoli slaw mix
- 1 cup mayonnaise
- 2 tablespoons rice vinegar
- 2 tablespoons granulated sugar
- 1 teaspoon gochujang
- 1/3 cup chopped peanuts
- 1 pound chicken breasts
- 1 tablespoon olive oil
- 14 ounces Kevin’s Natural Foods Tikki Masala Sauce, divided
- 8 flour tortillas
- 1 recipe Cumin rice
Instructions
- Combine the broccoli slaw mix with the mayonnaise, rice vinegar, sugar, 1 tablespoon of the tikki masala sauce, gochujang, and chopped peanuts.
- Stir until combined and refrigerate.
- Brown the chicken in your InstantPot.
- Pour the remaining tikki masala sauce over the chicken and cook on low pressure for 10 minutes. Allow for 10 minutes of natural release.
- Remove the chicken and shred into large, bite-sized pieces.
- Warm the taco shells. I prefer to heat them on the gas stove. It provides an extra crispy outside and slightly charred edge adding flavor. Some wrap them in a towel and heat them in the microwave. Others heat them in the oven.
- Spoon some slaw in top of each of the taco shells. Top with the shredded chicken. Drizzle the sauce on top of the chicken and serve with the cumin rice.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 1129Total Fat 69gSaturated Fat 15gTrans Fat 0gUnsaturated Fat 51gCholesterol 138mgSodium 1438mgCarbohydrates 76gFiber 7gSugar 15gProtein 50g
I blame it on the lack of NI on the sauce I'm using. And that the slaw makes more than 4 servings, I think
