Punjabi Tandoori Chicken Tacos with Salsa Chutney

Ingredients

• 2 dried chipotle chiles (Stemmed; estimated amount)
• 2 dried chile negro (Stemmed; estimated amount)
• 4 tomatillos (Husked and rinsed)
• 4 cloves garlic (Estimated amount)
• 2 poblano peppers (Stemmed; estimated amount)
• 2 tbsp lime juice (For the mint salsa verde)
• 1 medium tomato (Roasted; estimated amount)
• 0.5 cup fresh mint leaves (For the mint salsa verde)
• 1 tsp cumin seeds (For frying in the ghee)
• 1 tsp mustard seeds (For frying in the ghee)
• 1 tbsp ghee (For frying the chutney)
• 1.5 lb boneless chicken thighs (Trimmed; cut into grillable pieces)
• 3 tbsp Fadwa's tandoori masala (Amount estimated because the source gives no measurement)
• 0.5 cup buttermilk (For the chicken marinade)
• salt (To taste; for the marinade and salsas)
• 8 oz Queso Oaxaca (Grated; mozzarella may be substituted)
• 8 corn tortillas (Small taco-size tortillas)

Steps

1. 1

   Heat a dry skillet over medium-high heat. Place the tomatillos, tomato, garlic, and poblanos on the skillet, turning occasionally, until lightly charred in spots and softened. Remove each item as it finishes so it does not burn.

2. 2

   Toast the dried chipotle chiles and chile negro briefly on the skillet until fragrant, taking care not to scorch them. Transfer them to a bowl, cover with hot water, and soak for 20–30 minutes until softened.

3. 3

   Drain the softened dried chiles and blend them with enough soaking water to make a smooth chile paste. Set half of this paste aside for the chicken marinade.

4. 4

   Add the roasted tomato and roasted garlic to the remaining chile paste. Blend until smooth to make the base for the cooked salsa chutney.

5. 5

   Heat the ghee in a skillet over medium heat. Add the cumin seeds and mustard seeds and fry until they begin to pop and smell fragrant.

6. 6

   Add the chile-tomato mixture to the spiced ghee. Cook, stirring frequently, until aromatic and slightly thickened, about 5–8 minutes. Season with salt to taste and set aside.

7. 7

   For the fresh mint salsa verde, blend the roasted poblanos, roasted tomatillos, and mint until mostly smooth. Stir in the lime juice and season with salt to taste. Set aside.

8. 8

   Place the reserved chile paste in a bowl. Add the tandoori masala, buttermilk, and salt, and stir until evenly combined.

9. 9

   Add the chicken thighs to the marinade and turn to coat every piece. Cover and refrigerate for at least 1 hour, preferably overnight, so the flavors penetrate the chicken.

10. 10

    Preheat a grill or grill pan to medium-high heat. Grill the marinated chicken, turning as needed, until charred outside and cooked through to an internal temperature of 165°F (74°C), about 5–7 minutes per side depending on thickness. Rest briefly, then slice or chop into taco-size pieces.

11. 11

    Heat a clean skillet over medium heat. Scatter a portion of grated cheese in a round roughly the size of a tortilla and allow it to melt and become golden at the edges.

12. 12

    Place a corn tortilla directly on top of the melting cheese. Once the cheese is golden and crisp, carefully flip the tortilla-and-cheese assembly and toast the tortilla on the other side. Repeat with the remaining cheese and tortillas; the first attempt may require adjustment of the heat and timing.

13. 13

    Fill each cheese-crusted tortilla with grilled tandoori chicken. Spoon the cooked salsa chutney and fresh mint salsa verde over the top, then serve immediately.

Notes

The source does not provide exact ingredient quantities, so amounts are practical estimates for four servings. The recipe mentions both the cooked chile-tomato chutney and a fresh mint salsa verde. Handle dried chiles carefully; adjust the quantity or remove seeds for less heat. Serve the cheese-crusted tacos immediately for the best texture.

Nutrition per serving

• main
• tacos
• fusion
• Mexican
• Punjabi
• Indian-inspired
• grilled
• spicy