Save A fusion of Indian & Mexican favorites: tender slow-cooked chicken tikka masala wrapped in soft taco shells, finished with a sticky, flavorful glaze and fresh toppings. These tacos blend aromatic spices and creamy sauce with the fun of handheld food, making every bite a burst of flavor.
I first made these tacos for a cozy weekend dinner, and the mix of creamy masala sauce with sticky glaze instantly became an unexpected family favorite. We love the hands-on fun of assembling each taco and adding loads of fresh toppings.
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
- For Serving: 6 small flour tortillas or corn tortillas, 1 red onion (thinly sliced), fresh cilantro leaves, 1 small cucumber (diced), lime wedges
Instructions
- Marinate Chicken:
- Combine chicken & marinade ingredients in a large bowl. Mix well, cover, and refrigerate for at least 1 hour (or overnight).
- Prepare Masala Sauce:
- Melt butter in skillet over medium heat. Add onion, ginger, and garlic; sauté 4 to 5 minutes until softened.
- Spice It Up:
- Stir in cumin, garam masala, smoked paprika, and chili powder. Cook for 1 minute until fragrant.
- Tomatoes & Simmer:
- Add crushed tomatoes, tomato paste, and honey. Season with salt and pepper. Simmer for 5 minutes, stirring occasionally. Remove from heat.
- Slow Cook Chicken:
- Transfer marinated chicken and prepared masala sauce to slow cooker. Stir to coat chicken evenly.
- Cook Low & Slow:
- Cover and cook on LOW for 4 hours, or until chicken is tender and cooked through.
- Shred & Cream:
- Remove chicken and shred with two forks. Stir heavy cream into sauce in slow cooker, return shredded chicken, and mix well.
- Make Sticky Glaze:
- In small saucepan, combine honey, soy sauce, brown sugar, and 2 tbsp masala sauce. Simmer over medium heat until thickened and sticky, about 2 to 3 minutes.
- Glaze Chicken:
- Drizzle sticky glaze over shredded chicken and toss to coat.
- Assemble Tacos:
- Warm tortillas. Fill each with sticky chicken tikka masala, then top with onion, cucumber, cilantro, and a squeeze of lime.
Save Making these tacos together has become a tradition in our home, especially during family gatherings when everyone loves customizing their own taco with fresh toppings.
Required Tools
Knife & cutting board, mixing bowls, skillet, slow cooker, small saucepan, forks (for shredding chicken)
Allergen Information
Contains dairy (yogurt, cream, butter), gluten (if using flour tortillas), soy (in glaze), and may contain allergens from store-bought ingredients. Always check labels.
Nutritional Information (per taco)
Calories: 340, Total Fat: 13 g, Carbohydrates: 36 g, Protein: 20 g
Save Serve hot with plenty of lime wedges for extra zing. These tacos are guaranteed to become your go-to for fusion comfort food!