Tandoori Chicken Chapati Tacos with Cucumber and Raita
These 'tacos' are a fun, tasty and fast meal to come home to at the end of a long day. Just imagine flavoursome grilled chicken, crunchy cucumber and lettuce and cooling mint yoghurt wrapped up in a delicous soft chapati from local Muhgal Foods, who make their delicous Indian breads fresh in Malaga. You won't have to imagine it for too long as this recipe goes from fridge to table in 20 minutes.
Number of servings
Ingredients
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6 Chapatis
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3 Chicken Thighs (skinless)
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1 Tbsp Tandoori Paste
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1⁄2 Cup Greek Yoghurt
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1 Small Bunch Mint
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1 Lebanese Cucumber
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1 Baby Cos Lettuce
Perth's local meal kit putting fresh first
Fresh and local ingredients sourced from WA farms and local Perth suppliers.
Get startedStep-by-step instructions
First Things First
Our vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.
As well as your basic cooking tools, you will need...
Frypans
Bowl
1 Marinate Chicken
Combine tandoori paste and half the yoghurt. Slice the chicken into 2 cm strips. Mix well and add the chicken, stir to coat.
Tip! You can do this step in advance if you want to develop the flavour.
2 Cook Chicken
Heat a grill pan or frypan over high heat and add a little oil. Carefully lay the chicken in the pan (it may spit) and cook for 4-5 minutes on each side until cooked through with lovely charred colour. Season with salt.
3 Prepare Other Ingredients
Cut cucumber into batons. Slice cos lettuce. Pick mint and finely chop. Add most of the mint to the remaining yoghurt and season to taste with salt and pepper.
4 Heat Chapatis
Heat a pan over medium heat. Fry each chapati on both sides for 30 seconds or until they colour slightly and are piping hot.
5 You Plate It
Pile chapati with the tandoori chicken, add dollops of yogurt, cucumber batons, lettuce and sprinkle with remaining mint. Fold and eat.
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