Why You’ll love this Recipe
Ingredients - Notes and Substitutions
Roti - Use leftover, fresh, or frozen 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 Smashed Burger Tacos
1. Prep the Toppings
2. Make the Smash Tacos
Serving Suggestions
Storage Instructions
More Indian Dinner Recipes to try
Recipe
It reminds me so much of our Indian street food favorites like kati rolls and shawarma wraps. Indian Chicken Smashed 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.
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.
You can also try it with a garlic sauce like toum or garlic achaar! 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. I’d love to know what you thought of this recipe! Don’t forget to leave a comment and ⭐️ star rating below! Thinking about making this recipe? Enter your email and I’ll send it straight to your inbox to save for later. Plus, get new recipe inspiration from me every week! By submitting this form, you consent to receive emails from Masala and Chai.
