Prep Time
Cook Time
Makes
FEATURED PRODUCT
INGREDIENTS
-
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)
INSTRUCTIONS
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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.
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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.
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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.