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Do you love Indian food? I do. Do you love Mexican food? I definitely do. I especially love Mexican street food from a good taco truck. I have been craving Mexican food lately, and I had the genius idea of combining two of my favorite cuisines. It’s happened before. I made Chicken Tikka Tacos; please excuse the potato quality pictures. The first year of my website I was living in a tiny apartment that got no sunlight. I was focused on recipes, and didn’t care about the pictures that went along with the recipes. I also combined Colombian and Indian before. I like fusions. But I digress.

Anyways. Back to the recipe at hand. I wanted something that would be quick to put together without losing quality or taste. And let me tell you, these chicken tikka masala tostadas are not only quick; they are absolutely fabulous. My DH said they were one of the tastiest things he’s ever eaten. And he’s not shy on telling me when he doesn’t like something. He even requested them the next day. These are a hit, ladies and gents.

Chicken tikka masala topped on tostadas, layered with traditional Mexican and Indian toppings. I like to buy local, which I think is important. One of the toppings I used was My Brother’s Salsa Black Bean & Corn. The salsa added a nice texture, and added a little acidity, which was nice. These really are a treat for your mouth. Perfect for a quick dinner or even serve them at a party. They are sure to be a crowd-pleaser. To save time, I used a chicken tikka masala simmer sauce. You can likely find them in the Asian section of your grocery store. I used Maya Kaimal’s brand, because I am familiar with the quality, thanks to a recent post. There are other brands though, so use your favorite. You can also make the tikka masala from scratch, although that defeats the purpose of putting the meal together quickly.

I hope you like this recipe as much as we do. It’s definitely a recipe I plan on keeping in rotation for a long time.

Ingredients for Masala:

1 package of boneless skinless chicken thighs, thinly sliced or thinly diced

1 bottle of Chicken Tikka Masala simmer sauce

1 package tostadas

Optional Toppings:

1/2 onion, red or white, diced

1 bunch cilantro, chopped

1-2 limes, quartered

salsa verde (Mexican) or green chili chutney (Indian)

red salsa

guacamole, or sliced avocado

Mexican crema

Cotija

To Make:

Preheat oven to 350.

Heat a nonstick pan on medium high. Brown the chicken first, then add the simmer sauce. Bring to a boil, then reduce and simmer until chicken is cooked, around 15-20 minutes.

While the chicken is cooking, heat the tostadas in the oven for 2-3 minutes. Take out.

Scoop some chicken tikka masala onto the tostadas.

Add your favorite toppings. I topped ours with a nice scoop of guacamole, red and green salsa, black bean and corn salsa, and finished off with onion, cilantro, crumbled Cotija, and a squeeze of lime.

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