Chicken Roti Tacos- Authentic Indian-Spiced Ground Chicken Recipe

Last Updated on 4 months by Neha Deshmukh

Chicken Roti Tacos: Authentic Indian-Spiced Ground Chicken Recipe

Hey everyone! I’m so excited to share this recipe with you – Chicken Roti Tacos! It’s a fun fusion dish that brings together the vibrant flavors of India with the casual, handheld joy of a taco. I first made these for a potluck with friends, and they were a huge hit. Everyone kept asking for the recipe, so here it is! Get ready for a flavor explosion.

Why You’ll Love This Recipe

These aren’t your average tacos. We’re ditching the traditional shells for soft, warm rotis, and filling them with incredibly flavorful Indian-spiced ground chicken. The cool raita and zesty chutney cut through the richness, and the fresh toppings add a delightful crunch. It’s a surprisingly easy recipe that’s perfect for a weeknight dinner or a weekend gathering. Plus, it’s a fantastic way to introduce your friends and family to the amazing world of Indian flavors!

Ingredients

Here’s what you’ll need to make these delicious Chicken Roti Tacos:

• 1 lb lean ground chicken
• 1 small yellow onion, finely chopped
• Small bunch cilantro, chopped (about 1/2 cup packed)
• 1 tablespoon ginger garlic paste
• 1 teaspoon Kashmiri chili powder
• 1 teaspoon ground cumin
• 1 teaspoon garam masala
• 1 teaspoon kala namak (black salt)
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• Salt to taste
• 1 teaspoon black pepper
• 10 rotis / chapatis
• Neutral oil spray

Ingredient Notes

Let’s talk about a few key ingredients to really elevate this recipe:

• Kashmiri Chili Powder: This isn’t about heat, it’s about color! Kashmiri chili powder gives the chicken a beautiful, vibrant red hue and a mild, fruity flavor. It’s a staple in Indian cooking.
• Kala Namak – Black Salt: Don’t be scared off by the color! Kala namak has a unique, sulfurous aroma that adds a wonderful depth of flavor – almost like a hard-boiled egg. It’s a little goes a long way, and it really makes this recipe special. You can find it at most Indian grocery stores or online.
• Roti/Chapati as a unique taco shell: Using roti instead of traditional taco shells is what makes this recipe so unique! They’re soft, pliable, and have a subtle wheat flavor that complements the spiced chicken perfectly. You can buy pre-made rotis or make your own (there are tons of recipes online!).

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the raita. Whisk together your yogurt with the spices, dried mint, and diced cucumber. Give it a taste and adjust the seasoning as needed. Pop it in the fridge to let the flavors meld.
2. Next, blend together the cilantro, mint, green chili, garlic, lemon juice, and salt to make the chutney. You want a nice, smooth paste.
3. Now for the chicken! In a bowl, combine the ground chicken, finely chopped onion, chopped cilantro, ginger-garlic paste, Kashmiri chili powder, cumin, garam masala, kala namak, turmeric, coriander, salt, and pepper. Mix everything together really well with your hands – that’s the best way to ensure all the spices are evenly distributed.
4. Time to assemble! Spread a thin, even layer of the chicken mixture onto each roti.
5. Heat a lightly oiled cast iron skillet (or any heavy-bottomed pan) over medium-high heat. Place the chicken-covered rotis, meat-side down, onto the hot skillet. Press down gently with a spatula for about 4-5 minutes, until the chicken is browned and cooked through.
6. Finally, assemble your tacos! Layer the cooked chicken roti with a generous dollop of raita, a spoonful of chutney, some pickled onions, cucumber slices, and chopped tomatoes.

Expert Tips

• Don’t overcrowd the pan when cooking the rotis. Work in batches to ensure even browning.
• For extra flavor, marinate the chicken mixture for at least 30 minutes (or even overnight!) before cooking.
• A little squeeze of lime juice over the finished tacos brightens up the flavors.

Variations

• Vegan Adaptation: Swap the ground chicken for plant-based ground “chicken” and use plant-based yogurt for the raita.
• Gluten-Free Adaptation: Use gluten-free rotis. They’re becoming increasingly available in supermarkets and health food stores.
• Spice Level Adjustment: If you like things extra spicy, add more green chili to the chutney or increase the amount of Kashmiri chili powder. If you prefer milder flavors, reduce the amount of chili or omit it altogether.
• Festival Adaptation: These make amazing appetizers! Cut the rotis into smaller wedges after cooking and top with the chicken mixture and toppings. Arrange them on a platter for a festive spread. My family loves this for Diwali!

Serving Suggestions

These Chicken Roti Tacos are fantastic on their own, but they also pair well with a side of Indian rice or a simple salad. A cooling mango lassi is the perfect drink to complete the meal.

Storage Instructions

Leftover chicken mixture can be stored in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before using. Cooked rotis are best enjoyed fresh, but can also be stored in an airtight container at room temperature for a day or two.

FAQs

What is the best way to warm the rotis for tacos?

You can warm the rotis on a dry skillet over medium heat for a few seconds per side, or wrap them in a damp paper towel and microwave for 10-15 seconds.

Can I make the chicken mixture ahead of time?

Absolutely! You can prepare the chicken mixture up to a day in advance and store it in the refrigerator. This actually helps the flavors develop even more.

What is Kala Namak and why is it used in this recipe?

Kala Namak is a type of black salt that’s popular in Indian cuisine. It has a unique, sulfurous flavor that adds depth and complexity to dishes.

What can I substitute for Kashmiri chili powder if I can’t find it?

You can use a combination of regular chili powder and paprika to mimic the color and mild flavor of Kashmiri chili powder.

How do I make raita from scratch?

Raita is super easy! Simply whisk together yogurt with grated cucumber, chopped cilantro, and your favorite spices (cumin, coriander, and a pinch of chili powder are great choices).

Can I grill the chicken roti tacos instead of pan-frying?

Yes, you can! Grill the rotis over medium heat for a few minutes per side, until the chicken is cooked through and the roti is slightly charred.