Follow these steps for perfect results
Plain Greek Yogurt
Plain
Tandoori Paste
Chicken Thighs
Trimmed
Extra Virgin Olive Oil
Divided
Red Onion
Thinly Sliced
Whole Wheat Tortillas
Shredded Romaine Lettuce
Shredded
Cilantro Leaves
Fresh
Sweet Mango Chutney
Jarred
In a medium bowl, combine the yogurt and tandoori paste.
Stir the yogurt and tandoori paste together until smooth.
Place the chicken thighs into the bowl and toss to coat with the marinade.
Cover the bowl and refrigerate the chicken for at least 4 hours, or overnight for best results.
Heat 1 tablespoon of olive oil in a medium skillet over low heat.
Add the sliced red onions to the skillet.
Caramelize the red onions until they are reduced, sweet, and candy-like, about 40 minutes.
Heat the remaining 1 tablespoon of oil on an indoor or outdoor grill.
Grill the chicken until cooked through, with nice grill marks on both sides, about 10 minutes.
Remove the chicken from the heat and cover to rest for 5 minutes.
Slice the chicken thinly.
Heat the tortillas on the grill, oven, or microwave.
Lay the chicken slices in the center of each tortilla.
Add some caramelized onions, shredded romaine, fresh cilantro, and a dollop of mango chutney.
Serve immediately.
Expert advice for the best results
Marinate the chicken overnight for maximum flavor.
Use a cast iron skillet for best caramelization of onions.
Everything you need to know before you start
15 minutes
Chicken can be marinated overnight and onions can be caramelized ahead of time.
Serve tacos with a side of lime wedges.
Serve with a side of rice and beans.
Complements the spice.
Discover the story behind this recipe
Combines flavors from two distinct culinary traditions.