Andhra Chicken Tacos

These “Andhra Chicken Tacos” are a total crowd pleaser and a perfect amalgamation of the two of my favourite cuisines!

My Andhra chicken recipe, or should I say my friend Swati’s mum’s recipe is one of the most popular recipes on my website. So much so that many of my followers and fellow bloggers have tried it and loved it. This recipe always has been a party pleaser and total hit in all my parties.

Since 2012 I have been making this chicken, but for a recent party I wanted to raise the ante, so I decided to make these delicious Andhra Chicken Tacos.

In my opinion, no tacos are complete without a good sauce, and I wanted to make something refreshing and soothing to go with the chicken as it is a bit spicy. So I decided to make this lip-smacking Yoghurt, curry leaves dressing and trust me it goes so well with it.

Make these Andhra Chicken Tacos in your next party and impress your friends!
This is how you make this recipe.

Ingredients for marination and cooking:

• 1 kg chicken cut in bite-size pieces, (preferably thigh)
• 1/2 tbsp each ginger and garlic paste
• 1 tbsp garam masala
• 2 tbsp tomato ketchup
• 2 tbsp soy sauce
• 3 tbsp yoghurt
• Salt and chilli powder to taste
• 2 or to taste finely chopped or slit green chillies
• 1 inch ginger julienne
• 1/4 cup curry leaves julienne
• 1/4 tsp turmeric powder
• 1 tsp red chilli powder if needed
• 2 tbsp oil
• Freshly chopped coriander for garnishing

Ingredients For the yoghurt dressing:

• 1-inch ginger
• 1 tbsp curry leaves
• ¼ tsp roasted cumin powder
• 1 tsp sugar
• Salt to taste
• ½ tsp lime juice
• ½ cup yoghurt

Instructions:

• Marinate the chicken in above-mentioned ingredients and keep it in a refrigerator minimum for 2 hours up to 6 hours.
• In a wok heat oil. Add in the green chillies, ginger and curry leaves. Fry them and take them out with a slotted spoon. Drain them on a pepper towel.
• In the same oil add in the chicken. Fry the chicken for 5 minutes on a high flame, cover for 10 minutes and cook till almost done. Take the lid off and cook until the chicken is tender.
• In the last 5 minutes add in the fried curry leaves, chillies and fry the chicken till all the liquid dries out.
• The chicken should be semi-dry not too watery so make sure you evaporate the water.

For the yoghurt dressing:

• Make a fine puree of all the ingredients mentioned for the dressing together. Add water if it is thick.
• Asseble either a small round taco or the one I have in the picture with hot Andhra Chicken, a lot of red onion, coriander and the dressing. Serve hot.