Tandoori Chicken Tacos with Mango Salsa

• •1.5 lb Boneless, skinless chicken thighs (cut into 1-inch pieces)
• •1 cup Plain yogurt (full fat)
• •2 tbsp Ginger-garlic paste
• •2 tbsp Lemon juice
• •2 tbsp Tandoori masala
• •1 tsp Turmeric powder
• •1 tsp Chili powder (or to taste)
• •1 tsp Salt (or to taste)
• •1 piece Mango (diced)
• •1 cup Red onion (finely diced)
• •1 cup Red bell pepper (finely diced)
• •1 piece Jalapeño (seeded and minced)
• •1 cup Cilantro (chopped)
• •2 tbsp Lime juice
• •8 piece Corn tortillas (small, street-style)
• •1 tbsp Vegetable oil

Instructions

1. 1

   In a bowl, combine yogurt, ginger-garlic paste, lemon juice, tandoori masala, turmeric powder, chili powder, and salt. Mix well.

2. 2

   Add chicken pieces to the marinade and ensure they are well coated. Marinate for at least 30 minutes, or up to 4 hours in the refrigerator.

3. 3

   While the chicken marinates, prepare the mango salsa. In a bowl, combine diced mango, red onion, red bell pepper, jalapeño, cilantro, and lime juice. Mix well and set aside.

4. 4

   Heat vegetable oil in a grill pan or outdoor grill over medium-high heat. Remove chicken from the marinade and grill for 6-8 minutes per side, or until cooked through and slightly charred.

5. 5

   Warm the tortillas according to package instructions. Fill each tortilla with grilled tandoori chicken and top with mango salsa.

6. 6

   Serve immediately and enjoy!

Chef's Tips

• 💡For a smokier flavor, use a charcoal grill.
• 💡Add a dollop of plain yogurt or sour cream on top of the tacos for extra creaminess.
• 💡Adjust the amount of jalapeño in the salsa to control the spice level.