Punjab x Mexico
Chicken tikka taquitos
Chicken tikka rolled tight and fried crisp. Basically a kathi roll that took up crunching.
55 minTime
35 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original513kcalsame
35 gproteinsame
6 gfibresame
55minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Mix 80 g hung curd with the ginger garlic paste, chilli, garam masala, kasuri methi, half the lemon and salt. Coat the chicken and marinate 20 minutes.
- 2Heat 1 tbsp oil in a pan on medium high heat. Cook the chicken for 8 to 10 minutes, turning, until charred and no pink remains. Shred with two forks and mix with the onion and cheddar.
- 3Warm the tortillas on a hot tawa for 20 seconds a side and keep them under a cloth.
- 4Lay 2 tbsp filling along one edge of each tortilla, roll tightly and pin with a toothpick. Keep seam side down.
- 5Heat 1 cm of oil in a pan on medium heat. Fry the taquitos seam side down first, turning, for 4 to 5 minutes until crisp. Drain on a rack.
- 6Blend the mint, coriander, green chilli and remaining lemon with the rest of the hung curd and a pinch of salt. Serve the taquitos on lettuce with the crema and a dusting of chaat masala.
Serve it like this
Stack the taquitos in a crisscross pile on shredded lettuce. Spoon crema into a small bowl, drizzle a little over the stack and finish with chaat masala and coriander.
