Dhaniya Curry Chicken Tacos with Thayir Crema: A Bold East-Meets-West Creation
Had an Indian themed event awhile back and made a few dishes like in a previous post I did on Gobi Manchurian Tacos, I also made a meat-base Dhaniya Curry Chicken Taco—an Indian-inspired twist wrapped in a Mexican classic.
The chicken was marinated in a coriander (dhaniya)-forward curry base, marinated with yoghurt and loaded with warm spices and fresh aromatics, then oven roasted at 230°C until juicy and golden. With the leftover marinade I cooked and made a curry with onions, ginger and garlic paste and other spices. I used the pan drippings of the oven roasted chicken to further enhance the flavors, season to taste and the curry is done.
To cool the heat and add depth, I whipped up a Thayir crema—a simple yoghurt base crema to give it a little tangy.
For crunch and contrast, I topped each taco with crispy fried shallots and a few slices of lightly pickled cucumber—sharp, sweet, and just enough to cut through the richness. The combination of textures and temperatures was spot on, all wrapped in a soft, warm corn tortilla. I would've preferred flour tortillas but it's harder to source them where I'm at.
To finish off, I topped the Tacos with pickled jalapeños and micro coriander making it such an amazing combination.
It’s not traditional, but it’s soulful and satisfying—a mash-up I’ll definitely make again. If you love spice and fusion, these tacos deserve a spot at your table.
