I can't say how glad I am that tonight is the last night of blind auditions on The Voice. I love singing competitions, but they always make me cry! (I know, shocking that a tv show makes me cry...)
I'm sensitive, what can I say? I like seeing the ones who make it on and get the chance to pursue their dream, and I feel the pain of those who don't make it on. I have to live vicariously through these people, because even though I love to sing, I have always been way too much of a weenie to pursue any type of musical career. My Grandpa's church and karaoke will just have to be enough for this girl. Well, that and my car, the bars, or any other place that has music on. It's sort of a problem...
It's a good thing I have other things in my life. Like food. I love food almost as much as I love to sing. And as diverse as my love of music is, so is my love of food. I'm a little iffy about Indian food, but I'm branching out and trying new flavors all the time. It is a little difficult to find some of the ingredients for Indian food, but I was determined, and I found the seasonings I needed. Thank you World Market.
I'd never had tandoori chicken, but I can say now that I have found another Indian-flavored dish that I love. The mango chutney (also found at World Market, in case you can't find any...) was also really good. Yep...winner, winner, chicken dinner!! You need some culture in your life. You need these tacos. Trust me.
Tandoori Chicken Tacos
Source: Bev Cooks
- 1 lb chicken thighs, trimmed of any excess fat
- 3 Tbsp plain Greek yogurt
- 2 tsp tandoori paste
- 2 Tbsp extra-virgin olive oil, divided
- 1 red onion, thinly sliced
- 1/2 cup shredded romaine lettuce
- 1/4 cup cilantro leaves
- 2 Tbsp sweet mango chutney
- 6 whole wheat tortillas
- In a medium bowl, combine the yogurt and tandoori paste to make the marinade. Place the chicken into a bowl or baking dish and cover with the marinade, coating well. Cover and refrigerate for at least 4 hours, but preferably overnight.
- Heat 1 tablespoon of oil in a medium skillet over low heat. Add the sliced red onions and cook until caramelized, about 40 minutes.
- To cook the chicken, heat remaining oil on a grill pan or in a skillet over medium-high heat. Cook the chicken for 4-5 minutes per side, until cooked through. Remove from heat and cover to rest 5 minutes, the cut into thin strips.
- Warm the tortillas, top with chicken slices, onions, romaine, cilantro, and a spoonful of mango chutney.