Cook Time: 30 mins  Course: Main  Cuisine: Mexican/Indian  Servings: 3

Ingredients

Tacos:  

• 2 tbsp Kissan Tandoori Masala
• 1 tbsp Kissan Olive Oil
• Kissan Sweet Chilli Sauce
• 2 pounds boneless, skinless chicken thighs
• 12 corn or flour tortillas
• 1/2 small white onion thinly sliced
• cilantro to garnish
• lime wedges to serve
• 1 tsp salt
• 1/2 tsp pepper 

Raita drizzle:

• 1/4 tsp Kissan Madras Curry powder
• 1/2 cup plain greek yoghurt
• 2-3 Tbsp cilantro finely minced
• 1 green onion finely minced
• milk to thin
• salt to taste

Instructions:

• Prepare the Tandoori Chicken:
• In a bowl, combine 2 tsp of Kissan Tandoori Masala, 1 teaspoon salt and 1/2 teaspoon pepper and the chicken and let it marinade.
• Heat Kissan Olive Oil in a large skillet over medium high heat. Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side. Let cool before dicing into bite-size pieces.
• Warm the tortillas by wrapping them in a damp towel and microwaving them until warm.
• Assemble the tacos and drizzle with the raita drizzle.

Raita drizzle:

• Combine all the ingredients except the milk. Add the milk slowly, stirring constantly, until you get to the consistency of heavy cream.