Chili Garlic Naan Tacos are a creative fusion dish that combines the spicy, flavorful elements of chili garlic naan bread with the fun, handheld format of tacos. Essentially, soft, pillowy naan bread infused or topped with chili and garlic is used as a taco shell, filled with various savory fillings.

Ingredients:

Chili Garlic Naan Dough

• Flour

• Salt

• Yeast

• Warm water

• Olive oil

• Sugar

• Yogurt

Chili Garlic Butter

• Butter

• Olive oil

• Garlic

• Red or green chilies

• Kashmiri chili powder or chili flakes

• Amchur (dry mango powder)

• Kasuri methi

• Coriander leaves

• Salt

Protein Fillings (choose any)

• Chicken (marinated)

• Ground beef or lamb

• Paneer or tofu

• Chickpeas

• Salmon (optional)

Veggies & Toppings

• Cabbage or lettuce

• Cucumber

• Tomato

• Onion

• Bell peppers

• Radish

• Mint & coriander

Sauces & Extras

• Yogurt or coconut yogurt

• Green chutney

• Garlic sauce

• Hummus (optional)

• Vinegar

• Mustard

• Lime

• Jalapeños

• Salt & pepper

Step by Step Process for chilli Garlic Naan Tacos:

Step 1: Prepare the Naan Dough

Combine the yeast in a bowl with the sugar and warm water. Wait five to ten minutes for it to start foaming. Mix the flour and salt together in a large bowl. Add the yogurt, olive oil, and the frothy yeast mixture. To make a soft dough, combine all the ingredients. The dough should be smooth and slightly sticky after 5 to 7 minutes of kneading. Put the dough in a bowl that has been oiled, cover it, and let it rise for one to one and a half hours, or until it has doubled in size. For added flavor, you can also chill the dough for 12 to 48 hours. After the dough has risen, divide it into eight equal balls, cover them, and leave them for half an hour.

Step 2: Make the Chili Garlic Butter

Add softened butter, olive oil, minced garlic, finely chopped red chilies, dry mango powder, Kashmiri chili powder, kasuri methi, salt, and chopped coriander leaves to a bowl or small blender. Make a smooth, spicy garlic butter by blending or stirring thoroughly.

Step 3: Roll and Cook the Naan

On a floured surface, roll each ball of dough into an oval or teardrop shape that is about 1/4 inch thick. Heat a flat pan or tawa over medium-high heat until heated. Cook each rolled naan on the pan until the bottom is golden brown and bubbles form, then turn and cook the other side. As soon as the naan is done, brush it generously with the prepared chili garlic butter. Cover the naans with foil or a fresh towel to keep them warm.

Step 4: Prepare the Filling

Add yogurt, ginger paste, garlic paste, turmeric, red chili powder, cumin, coriander, garam masala, salt, and a small amount of oil to the chicken pieces to marinate them. Give it a minimum of half an hour or overnight to rest. Grill, roast, or pan-fry the marinated chicken until it’s cooked through and has a hint of char. Cut the cooked chicken into slices or shreds. Depending on your preference, you can also use vegetables, chickpeas, ground meat, paneer, or tofu as the filling.

Step 5: Assemble the Tacos

Gently fold a warm, buttered naan into a taco. Put your cooked filling in the middle. Add sliced onions, cucumber, tomato, radish, shredded cabbage or lettuce, and fresh mint or coriander leaves on top. If preferred, spoon over some yogurt, green chutney, or garlic sauce. Serve right away after adding a squeeze of fresh lime.

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Link for Naan Recipe Inspiration:

Traditional Indian flatbreads, such as this Serious Eats recipe for garlic naan, served as the model for this naan dough.

Link for Understanding Kasuri Methi or Amchur:

Learn more about the flavors of ingredients like amchur (dry mango powder) and kasuri methi (dried fenugreek leaves) on MasterClass.