Prep Time
Cook Time
  • Ingredients & Instructions



  • Mission Street Tacos Corn Tortillas
  • 1

    lb Boneless skinless chicken breasts (or try Paneer or tofu)
  • 4

    Tbsp Tikka masala paste (packaged)
  • ¾

    cup Plain whole-milk yogurt
  • 2

    Tbsp Butter or ghee
  • 1

    Small white onion, finely diced
  • 1

    tsp Chopped ginger and garlic
  • 1 ½

    cups Tomato puree
  • ¾

    cup Heavy cream or coconut milk
  • Basmati rice and cilantro for serving (optional)


  • Step 1

    Cut the chicken into bite sized pieces. Marinate with 1 tablespoon of masala paste and the yogurt for at least 30 minutes (or up to 4 hours) in the refrigerator.

  • Step 2

    Once marinating is complete, melt butter in a large, deep skillet over medium high heat and add the remaining masala paste. Allow to fry for 1 minute, then add onion, garlic and ginger.

  • Step 3

    Add the chicken/yogurt mixture and sauté until the chicken is nearly cooked.

  • Step 4

    Lastly, add the tomato puree and cream/coconut milk and allow to simmer for 15 minutes or until sauce thickens and chicken is thoroughly cooked. Season with salt, as desired.

  • Step 5

    Warm tortillas for 10-15 seconds on each side in an ungreased pan. On each tortilla, lay a small bed of rice and top with chicken tikka masala mixture. Sprinkle with cilantro for garnish, if desired.

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