Chicken Tikka Taco & Cheesy Garlic Naan
I was lucky to be in NYC recently, and I was told I had to check out this restaurant called TACO MAHAL (This is not sponsored but definitely check them if you’re in the area!). They’ve got two locations in the city. They’re an indian inspired taco spot, and boyyyy did they get it right.
In the world of culinary delights, there are few dishes as globally beloved as Chicken Tikka Masala. This creamy, aromatic curry has found its way into the hearts and stomachs of food enthusiasts worldwide. And these guys found a way to enjoy it Taco-style!
This is their location not too far from NYU : Address: 73 7th Ave S, New York, NY 10014, United States
But have you ever wondered the origin story of this loved classic?
The story of Chicken Tikka Masala is one that traverses continents and weaves together the rich tapestry of Indian and British culinary traditions. It is believed to have originated in the bustling streets of post-Independence India, where a fusion of flavours was underway. But fun fact, the most popular origin story places its roots in Scotland when a Bengali chef had to improvise! WILD! Some folks disagree, but I’m all in favour of a good story, and don’t let the truth get in the way of a good narrative when it comes to food.
And fun fact, now this dish is considered the NATIONAL DISH OF THE UK. Who would’ve guessed!
The heart of the dish lies in the succulent pieces of marinated chicken, skewered and grilled to perfection. This culinary gem has roots in the Indian subcontinent, where similar grilled preparations have been relished for centuries.
The magic of recreating a restaurant-worthy dish in the comfort of your own kitchen is a special experience. It speaks to the power of a well-crafted recipe and the joy of savoUring a meal made with love and care. So often, we venture out to restaurants in search of unique flavoUrs, but it's equally rewarding to discover that those same flavoUrs can be recreated at home. I was lucky to have stumbled onto this spot, and one of my favourite past times whenever I eat out is trying to pick and pull what they’ve gotta be doing in the back of the house. Me and my wife will be guessing spice mixes, techniques, and honestly spend more time breaking down the meal instead of just eating it!
One of the things I’ve hoped to do with this page is really hit home on the fact that there really is FOOD AT HOME! Even with cuisines that seem crazy complicated, I promise you with a little time and effort you can gain skills that last you a lifetime and save you boatloads on eating out!
Cheesy Garlic Naan Chicken Tikka Taco Recipe
Inspired by Taco Mahal, NYC
Tikka Marinade Ingredients:
1 cup (225g) yogurt
1.5-2 lbs chicken
1 Tbsp (4g) coriander seeds
1/2 tsp (1g) cumin
1 Tbsp (7g) garam masala
1 tsp (3g) turmeric
1 tsp paprika
1/2 tsp smoked paprika
1/2 tsp cayenne pepper
1/2 tsp parsley (optional)
2 tbsp lemon juice (optional)
~7 cloves or 2 tbsp minced garlic
2 tsp ginger paste
2 tsp salt
2 Tbsp (30ml) oil
Salt & pepper to taste
Post Marination Ingredients:
1 can (28 oz) whole peeled tomatoes
1 tbs neutral oil, along with an optional spoon of ghee
4 Tbsp (56g) unsalted butter
1 large onion
5 tbs Mexican crema or heavy cream
1 Tbsp (7g) paprika
1 tsp (3g) turmeric
1/2 tsp (1g) cumin
1 tsp garam masala
1 tsp (2g) kashmiri chilli powder (optional)
1 black cardamom pod (optional)
1 stick of cinnamon (optional)
3 cloves (optional)
Naan Ingredients:
2 cups All-Purpose flour or wheat flour
1 tsp instant dry yeast
1/2 tsp salt
1 tbsp sugar
2 tbsp vegetable oil
2 tbsp yogurt
150 ml warm milk
2 cups grated mozzarella cheese
2 large garlic cloves, minced
50 gram butter
Cilantro for garnish
Marinade Instructions:
In a blender or bowl combine yogurt, coriander seeds, cumin, garam masala, turmeric, paprika, smoked paprika, cayenne pepper, parsley, lemon juice, garlic, ginger, salt, and oil. Mix until smooth.
Cut chicken into bite-sized pieces and place them in a large bowl.
Mix the marinade over the chicken, making sure each piece is well-coated. Cover and refrigerate for at least 1 hour, or overnight for best results.
Post Marination:
In a large saucepan, get some oil heated up, along with a spoon of ghee for added flavour. Pour in your chicken, marinade and all. Keeping a close eye, on medium-high heat. Get some colour on the chicken, but we’re not looking to cook it all the way through.
Once the chicken is 70%-80% of the way there (7-8 mins depending on stovetop), remove from the heat but make sure to retain some of that bits of marinade that get left behind. Add in your chopped onions and sweat them out until soft and somewhat translucent. Deglaze any stuck on bits with a little water at a time.
Add in your can of tomatoes, mix, and follow it up with your spices (paprika, turmeric, garam masala, and optional spices). Simmer on medium heat for 3-5 minutes to let everything get familiar.
Pour the sauce into a blender and blend on high speed until completely smooth. If using, you can remove the black cardamom pods and cinnamon, but personally I just leave them all in there and just blend it like crazy.
Finish it with your crema or heavy cream, and top with cilantro and this is ready to serve over rice or even better with my cheesy garlic naan.
Naan Instructions:
In a large mixing bowl, combine flour, yeast, salt, and sugar. Mix well.
Add yogurt, oil, and warm milk. Knead for 5-7 minutes until the dough is smooth and elastic.
Allow the dough to rise in a warm place for 1 hour, or until it doubles in size.
Divide the dough into 4-8 equal pieces and shape them into balls. Slightly flatten and add in a handful of shredded cheese to the center, seal it up and begin to roll it out as thin as you can.
Cover in minced garlic butter , cilantro and more cheese on top if you’d like
Heat a skillet or tava if you got it like that, over medium-high heat. Cook each naan until puffed and golden brown on both sides.
If you want to try the cast iron method, just coat your hands in water and rub the bottom of the naan, and place it onto a cast iron skillet that’s preheated to medium heat.
WARNING: You’ll see it INSTANTLY stick to the cast iron so make sure you’re careful with how you place it down
Once you see the edges starting to get cooked, it’s time to flip it upside down, and crank your stoves heat to HIGH. Keep a close eye because this part will cook quickly.
Brush with melted butter (to make it garlic butter, just add some minced garlic or garlic powder, onioin powder and salt into your melted butter) and garnish with cilantro.
Note: Feel free to adjust spice levels and optional ingredients to suit your taste preferences.
