Smash tacos have been a viral recipe on the internet, how could we not put out our take on them with an Indian twist? These Indian Chicken Smash Tacos have bold Indian flavors in juicy spiced chicken, creamy raita, and zesty cilantro-mint chutney smashed on a roti. They're a fun, flavorful weeknight meal in under 30 minutes with an easy technique.
I am not someone that typically gives in to food trends, but smash burger tacos is one I can get behind. While I can't say the combo of flavors appealed to me, the technique and presentation caught my eye. I knew it would be incredible with an Indian twist and used my Chicken Seekh Kebabs recipe as a base.
It reminds me so much of our Indian street food favorites like kati rolls and shawarma wraps. Indian Chicken Smash Tacos are perfect for anyone craving bold, mouthwatering flavors.
The crispy roti with crunchy veggies, a quick and easy raita and cilantro chutney, and juicy flavorful meat make them perfect for casual dinners, game nights, or as a fun party appetizer.
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Why You'll love this Recipe
This recipe is highly requested at home which I don't mind at all!!
- Smash tacos take under 30 minutes to get dinner on the table for a fun, flavor-filled meal!
- They're endlessly customizable! Add whatever vegetables and sauces to make these smash tacos something that you love!
- The technique is super easy and pretty much foolproof.
Ingredients - Notes and Substitutions
- Roti - Use leftover, frozen, or fresh rotis. Be sure they're fully cooked on both sides. Substitute with parathas of any kind or tortillas.
- Ground Chicken - I used 92/8 lean ground chicken and found that it was still really juicy and not crumbly at all. Use the 92/8 as the minimum fat and up to a 80/20 mixture.
- Onion + Cilantro - This finely minced mixture goes directly in the ground chicken to add moisture and flavor. Press out as much excess liquid as possible.
- Spices - This recipe uses Kashmiri chili powder, ground cumin, garam masala, kala namak, ground turmeric, ground coriander, and freshly cracked black pepper.
- Ginger garlic paste - Or as I call it, gigi paste! This is simply a 50/50 mix of ginger and garlic that's blended into a paste. You can easily make ginger garlic paste at home in a mortar and pestle or blender, or purchase it readymade.
- Sauces - Use these recipes for quick and easy raita and cilantro chutney to top the tacos! Feel free to use any alternative chutney, achaar, or something like toum.
- Toppings - Use whichever toppings you desire! I recommend pickled onions, cucumber, and tomatoes. Carrots, lettuce, and mozzarella are a few other good options.
How to make Indian Smash Tacos
1. Prep the Toppings
- Step 1: Whisk the yogurt in a bowl to reincorporate the whey. Add the spices, dried mint, and diced or grated cucumbers (optional) into the bowl with the yogurt. Mix it together really well and the raita is ready!
- Step 2: Toss all the ingredients for the cilantro-mint chutney into a blender.
- Dice up all the vegetables you plan on using as toppings, i.e. onions, tomatoes, cucumber, carrots.
2. Make the Smash Tacos
- Step 1: Mix the finely diced onion, cilantro, ground chicken, ginger garlic paste, and spices together in a bowl.
- Step 2: Spread a thin layer of the chicken mixture onto the roti, all the way to the edges. Ensure the layer is very thin.
Use a food processor to finely dice the onion and cilantro. Press the excess water content out with a spatula before adding it to the ground chicken.
- Step 3: Spray a cast iron pan on low to medium heat with neutral oil. Put the meat side down on the pan and press with a heavy spatula.
- Step 4: Cook for 4-5 minutes until the meat browns. Carefully remove the roti from the pan on to a plate. Spray in between each roti.
The smash tacos are best cooked on low to medium heat in a hot cast iron pan for the best results. Press down on the roti with the back of a heavy spatula or a grill press. This ensures even cooking all the way through and it'll brown the chicken without the meat shriveling up.
Serving Suggestions
Serve these Indian Chicken Smash Tacos with a refreshing sauce like raita served with a salad of diced cucumbers, tomatoes, guacamole, carrots, or red onions. For an extra burst of flavor, offer extra chutneys on the side so guests can drizzle as they please. A squeeze of lemon or lime right before serving adds a refreshing bit of acidity.
You can also try it with a garlic sauce like toum or garlic achaar!
Expert Tips and Tricks
- Spread the meat mixture thin: Keep the layer of chicken fairly thin so that it gets an even cook all the way through. You can always peel off a little bit of the chicken at the end of the roti if you feel unsure. You'll also hear less of a sizzle when the chicken is done cooking.
- Chutney Varieties: Feel free to experiment with other chutneys like imli chutney, mango chutney, or garlic achaar for a different flavor profile.
- Cookware: For the crispiest tacos, use a cast-iron skillet or non-stick pan. This will give your tacos a beautifully golden, crunchy exterior.
Storage Instructions
Indian Chicken Smashed Tacos are best enjoyed fresh, as the tortillas can lose their crispiness over time. If you have cooked leftovers, store them in an airtight container in the refrigerator for up to 2 days.
The uncooked ground chicken can be marinated, covered with saran wrap in the bowl, and refrigerated for up to 2 days. Remove any excess liquid when ready to cook and stir the mixture again.
To reheat, warm them in a skillet over medium heat to restore some crispiness. Avoid microwaving, as it may make the tortillas soggy.
More Indian Dinner Recipes to try
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Indian Chicken Smash Tacos
Ingredients
- 1 lb lean ground chicken
- 1 small yellow onion, finely minced
- ½ small bunch cilantro, finely minced
- 1 tablespoon ginger garlic paste
- ½ teaspoon Kashmiri chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- ¼ teaspoon kala namak (black salt)
- ¼ teaspoon ground turmeric
- ½ teaspoon ground coriander
- salt, to taste
- ½ teaspoon black pepper
- 10 rotis / chapatis, cooked
- neutral oil spray
For the Toppings
- 1 English cucumber, diced
- 1 roma tomato, diced
- ¼ cup pickled onions
- 1 batch Cucumber Mint Raita
- 1 batch Cilantro-Mint Chutney
Instructions
- Finely mince the yellow onion and cilantro in a food processor. Remove any excess liquid by pressing down on the mixture with a rubber spatula and spilling out the liquid.
- Transfer the minced onion and cilantro in a bowl with the ground chicken along with the ginger garlic paste, Kashmiri chili powder, ground cumin, garam masala, kala namak, ground turmeric, ground coriander, salt, and black pepper. Mix together the meat mixture super well.
- Thinly spread two tablespoons of the meat mixture on to one side of a roti all the way to the edges using a rubber spatula or clean hands.
- Spray a neutral oil in a cast iron pan that's on low to medium heat. Once hot, splace the roti in the pan meat side down. Press the roti down with a spatula to ensure an even cook. Cook for 4-5 minutes, or until the chicken is browned and cooked through. Remove the roti from the pan and flip it into a plate, meat side up. Repeat the process with the rest of the rotis.
- Top the tacos with the toppings, raita, and chutney. Fold and enjoy warm!
Notes
- Top the tacos with anything you'd like - diced cucumbers, tomatoes, guacamole, carrots, or red onions.
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