Chicken Masala Tacos


Chicken Masala Tacos with Roasted Chickpeas and Coriander Dressing

Always excited when Taco Tuesday arrives, even though you don’t really need an excuse to eat tacos, but it just feels like a good moment to make them. I try to come up with different fillings to stuff the tacos with, and today I decided to go for an Indian twist. Chicken masala with roasted chickpeas, a coriander dressing and for that extra heat some jalapeños. I always need my jalapeños, no matter what the filling is!

This recipe makes 6 tacos.


600g boneless chicken thighs

1 cup plain or Greek yogurt

1 ½ tablespoon garam masala

2 teaspoons salt

3 cloves of garlic, minced

1 tablespoon olive oil

For the chickpeas:

1 can of chickpeas (200g)

1 tablespoon olive oil E.V.

½ teaspoon salt

½ teaspoon curry powder

½ teaspoon garam masala

For the dressing:

1/3 cup plain yogurt,

1/3 cup crème fraiche

¼ cup coriander, finely chopped

¼ teaspoon onion powder

¼ teaspoon salt

Juice of ½ a lemon


6 small tortillas

Lettuce of your choice

Jalapeños, sliced


In a large zip-bag or bowl mix the yogurt, garam masala, salt and garlic. Taste to see if it has enough seasoning. Using a fork, prick the chicken thighs all over and add to the mixture. Mix well to make sure each piece of chicken is coated. Cover and refrigerate for at least 3 hours.

For the dressing, crème fraiche, salt, onion powder, lemon juice and half of the coriander in a food processor. Transfer to a serving bowl and whisk in the yogurt and remaining coriander, cover and keep in the fridge until ready to serve.

Preheat the oven to 200C. Drain and rinse the chickpeas, then pat them very dry with paper towels. Mix the chickpeas with the olive and salt and transfer them to an oven tray lined with parchment paper. Roast the chickpeas for 20-30 minutes or until they are gold brown. Shake the oven tray every 10 minutes to ensure equal browning. Once the chickpeas are done mix it with curry powder and garam masala.

Heat the olive oil in a large pan over medium/high heat. Before cooking the chicken, discard the marinade and remove any excess marinade from the chicken. Add the chicken to the pan and cook for 18-20 minutes. You might need to use two pans to cook all the chicken.

When ready to serve, heat the tortillas in a pan or microwave. Fill each tortilla with chicken, roasted chickpeas, lettuce, jalapeños and serve with the coriander dressing. Enjoy!

Note: you need to roast the chickpeas and cook the chicken at the same time and serve immediately. This is because the chickpeas will stay crispy when warm. However, if they are cooled off they will be chewy but still very delicious, so no worries.


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