Taco Night !

Two to tango but three for Taco?! 🌮 I cannot tell y’all how many times I have made these for my husband on friday/saturday nights and just last week he asked me “why don’t you have this up on the blog, I LOVE them!”
I was like NO WAY! true to the T, I have no idea why these took so long to reach my blog. My love for Mexican food is incomparable. As much as I order these when we go out to eat, there’s no better feeling when you get such incredible bursts of flavors in your mouth but HOMEMADE!

This recipe being different from other recipes on my blog, requires more than 30 minutes of preparation but that is SOO worth it ! The spice from the chicken when mixed with red bell pepper and the freshness from the basil leaves along with the sliced onions brings mouth-watering delicious flavors that we think can only be tasted if eaten at a restaurant. In my opinion, any other sauce such as salsa or even guacmole would deprive you of the insanely lip-smacking flavor of the chicken. I kept it simple with basil leaves and red bell peppers to keep the crunch and freshness and have your taste buds go cuckoo with the chicken!
I always have Siete foods tortillas at home so I used those. Feel free to use corn tortillas as I promise you that the chicken in itself has all the flavors you need!

Ingredients :-

• Chicken – 2 breasts
• Onions – 1 cup
• Tomato – 1 large
• Yogurt – 2 tbsp
• Cashews – 5
• Peanuts – handful
• Ginger paste – 2 tbsp
• Garlic paste – 3 tbsp
• Bay leaf – 1
• Clove – 3
• Small cardamom – 3
• Cumin seeds – 1 tsp
• Turmeric – 1 tsp
• Red chilli powder – 3 tbsp
• Coriander powder – 4 tbsp
• Garam masala – 3 tbsp
• Black pepper – 1 tbsp
• Shan Bihari kebab masala – 5 tbsp
• Avocado oil – 4 tbsp
• Lemon juice – 2 tsp
• Salt – 2 tsp to rub on the chicken and 1 tbsp for the curry
• Toppings – Red bell pepper, onion and basil leaves.

Directions :-

• Preheat the oven to 375 degrees and spray the baking dish with oil/butter.
• Place chicken breasts in the dish and rub salt on both sides of the two breasts and place it in the oven to bake for 45 minutes.
• Meanwhile, add 2 tbsp of avocado oil in a kadai and once heated, add four cloves, 3 cardamom seeds and curry leaves. Then add the cumin seeds once the curry leaves start to splutter.
• Add the ginger paste followed by the garlic paste and let it mix in with the seeds and curry leaves.
• Now add the onions and cook till slightly pink or translucent.
• Add the blended paste like consistency of tomato, cashews, peanuts and lemon juice to the kadai.
• Cook this for about 5 minutes or until you see the oil separating.
• Now take the kadai off the stove and add the yogurt, stirring continuously.
• Place the kadai back on the stove and add chilli powder, turmeric, coriander powder and garam masala powder.
• Chicken should be cooked almost at this point. Carefully take it out of the own and take a fork and shred it.
• Add the chicken into the kadai along with Shan Bihari powder, salt and 1 tbsp garam masala powder.
• Cook the mix for another 10 minutes and then turn the stove off while all that mixes in well in dum. ( lid on while the stove is off)
• Serve with regular tortillas and top it off with bell peppers, cilantro, basil leaves or herbs of your choice. I added the onions for a crunch. Feel free to add nuts or dressings of your choice!

If you try these, please post a picture on Instagram to bammbi101 !