This one’s my entry into the Blackstone Great Griddle Off 2025 – Fusion Category, and let me tell you . . . it slaps. We’re smashing Britain’s beloved chicken tikka masala headfirst into taco territory, layering juicy marinated chicken thighs charred to perfection under double burger presses. They get stuffed into fluffy, golden air-fried mini naan breads, then topped with a creamy raita slaw, sweet mango drizzle, fresh herbs, and a cheeky crunch from chopped, crispy onion bhajis. Every bite’s got heat, texture, and pure griddle glory. It’s messy, bold, and ridiculously good.
Tikka Masala Smash Tacos
Ingredients
For the Chicken Tikka Smash:
For the Raita Slaw:
For the Taco Base:
For the Drizzle & Garnish:
Instructions
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Marinade the Chicken
Start in the morning or at least 30–60 minutes before cooking.
Mix the Greek yoghurt with garlic paste, ginger paste, lemon juice, and all the spices. Toss the chicken chunks in this marinade, making sure they’re fully coated. Cover and refrigerate to let the flavours soak in.
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Make the Raita Slaw & Prepping Garnishes
Whip up the slaw dressing by mixing Greek yoghurt, garlic paste, chopped mint, lime juice, salt, and sugar. Fold in the shredded cabbage, julienned carrot, and cucumber. Chill it in the fridge.
Meanwhile, get your garnishes prepped – mango chutney in a squeeze bottle (loosen with a splash of hot water), coriander leaves torn, chillies sliced, and lime wedges cut.
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Fire Up the Blackstone & Air Fryer
Left zone of the Blackstone on HIGH – this is your sear station.
Right zone on MED–LOW to act as a holding zone.
Pop your onion bhajis into Air Fryer Basket 1 at 200°C for 8–10 mins, until crisp.
Then chuck the mini naan breads into Air Fryer Basket 2 at 200°C for 3–5 mins, until golden and fluffy.
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Smash and Sear the Chicken
Drizzle a little neutral oil on the hot zone of the griddle.
Take the chicken chunks out of the marinade, shaking off excess.
Drop them straight onto the griddle and immediately smash them flat using two burger presses stacked on top of each other – this gives you serious surface contact for that epic char.
Cook for 3 mins, flip, smash again, and cook for another 3–4 mins until internal temp hits 75°C.
Once done, move to the cooler zone if you need to hold before serving.
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Crisp and Chop the Bhajis
By now, the bhajis should be golden and crunchy. Chop them up into small shards – these are your crispy topping. Set them aside ready for taco assembly.
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Build the Tikka Smash Tacos
Grab a warm mini naan.
Spoon on some of that creamy raita slaw.
Pile on the smashed tikka chicken – make sure that char is front and centre.
Drizzle the loosened mango chutney over the top.
Sprinkle a generous handful of crispy bhaji bits.
Finish with fresh coriander leaves, chilli slices, and serve with a lime wedge.
Equipment
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Note
Double Smash = Double Char: The two burger presses trick is all about weight and surface contact. You want those Maillard reactions kicking off like fireworks.
Air Fryer Hacks: Air-frying the naan keeps them fluffy with a nice golden edge – way better than microwave or pan-heating.
Leftovers? Make a tikka masala wrap or throw leftovers into a naanwich the next day – absolute win.
Can’t Find Mini Naans? Use regular naans and slice in half, or make your own. Even flatbreads could work in a pinch.
Add Heat? Spike the marinade with fresh chopped chillies or a splash of hot sauce.
