Chicken Tikka Masala Taquitos: A Flavorful Celebration of Hispanic Heritage!
We’re thrilled to share our Chicken Tikka Masala Taquitos recipe to celebrate Hispanic Heritage Month! Hispanic Heritage Month is celebrated annually from September 15 to October 15. It honors the rich contributions, culture, and history of Latin American and Hispanic communities in the U.S. At Sukhi’s, we embrace this celebration by recognizing the vibrant culinary traditions that have shaped Latin American cuisine. By blending flavors, ingredients, and techniques from diverse cultures, we pay tribute to the spirit of unity and creativity that defines this month. We’re thrilled to share our Chicken Tikka Masala Taquitos recipe in the spirit of this celebration.
Chicken Tikka Masala Taquitos
This dish combines the beloved Indian flavors of creamy, spiced tikka masala with the fun, crispy texture of traditional Mexican taquitos. Not only is this recipe a delightful twist on two culinary worlds, but it’s also incredibly easy to make. With just a few simple steps, you can create a mouthwatering appetizer or snack that’s sure to impress family and friends. The combination of tender chicken, aromatic spices, and crunchy tortillas makes for a fun and interactive cooking experience that everyone will enjoy.
Join us in this flavorful celebration and bring a taste of heritage to your kitchen!
How to Make Butter Chicken Dumplings with Spicy Gyoza Sauce
Equipment
- 1 Bowl
- 1 Cooking Pan
Ingredients
- 40 pieces Dumpling Wrappers
- 1 15 oz Sukhi's Butter Chicken Entree
- 2 Chives, sliced to garnish
Homemade Gyoza Sauce
- ¼ cup Rice Vinegar
- ¼ cup Soy Sauce
- 2 tbsp Chives, thinly sliced
- 3 tsp Chili Crisp & Oil
- ½ tsp Fresh Ginger, minced
- 1 tbsp Oil
- ½ cup Water
Instructions
- Start by making the gyoza sauce
- Whisk all of the sauce ingredients together in a bowl
- Let sit and marinate while you make the dumplings
- Lay a dumpling wrapper flat
- Add a heaping teaspoon of butter chicken filling to the center
- Don’t overfill to avoid issues sealing and bursting
- Moisten the wrapper’s edge with water using your finger
- Shape the dumpling into a round form and twist the edge to seal
- Heat 1 tbsp oil in a pan and fry the dumplings in batches until the bottoms are golden and crispy, about 2 minutes
- Add ½ cup of water to the pan, cover, and cook on high until most water evaporates
- Remove the lid and fry for another 2 minutes to crisp up the bottoms
- Plate the dumplings, drizzle with spicy gyoza sauce, and garnish with sliced chives.
Click HERE to get Sukhi’s Cilantro Chutney recipe.
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