Kerala Pepper Chicken Tacos

STEP 1: MARINATE THE CHICKEN

Toss the bite-size chicken thigh with the turmeric, Kashmiri chili powder, half the ginger-garlic paste, a squeeze of lime, and a good pinch of salt. Set aside for at least 20 minutes (longer in the fridge is better) while you prepare the breads and accompaniments. Keeping the pieces small and uniform is what keeps the chicken juicy.

STEP 2: MAKE THE SLAW AND SPICED YOGURT

Combine the shredded red cabbage and sliced onion with the vinegar, sugar, lime juice, and salt. Scrunch gently and leave to quick-pickle for 20–30 minutes — it should soften slightly but keep its crunch and turn a vivid magenta. Just before serving, fold through the coriander or mint. For the yogurt, whisk together the yogurt, roasted cumin, minced chili, lime, optional chaat masala, and salt until smooth. Both can sit in the fridge while you cook.

STEP 3: MIX AND REST THE FLATBREAD DOUGH

Use fine maize flour (makki ka atta) — plain milled corn — not Mexican masa harina, which is lime-treated (nixtamalized) and would taste of corn tortilla, nor UK cornflour, which is cornstarch and a thickener. Combine the maize flour, wholemeal flour, salt, and optional ajwain. Add hot water a little at a time, mixing with a spoon at first, then kneading by hand into a smooth, soft, non-sticky dough — maize flour has no gluten, so the small amount of wholemeal and thorough kneading are what hold the breads together. Cover and rest for 10–15 minutes, then divide into 8–10 balls.

STEP 4: PRESS AND GRIDDLE THE FLATBREADS

Line a tortilla press with parchment or a cut zip-lock bag. Press each ball into a thin, even round (or roll gently between two sheets). Cook on a hot tawa or dry pan for about 1–1.5 minutes a side, then brush with ghee and give a final few seconds a side until just spotted and puffed. Do not overcook them — pushed too far, maize breads scorch and turn bitter. Pull them while still soft and pliable and stack them under a clean tea towel so they stay foldable, taco-style.

STEP 5: COOK THE KERALA PEPPER CHICKEN

Heat the coconut oil in a heavy pan over medium-high. Add the curry leaves and slit green chilies — they will crackle — then the sliced onion, and cook until soft and golden. Stir in the remaining ginger-garlic paste and the ground coriander and cook out the raw smell. Add the marinated chicken and fry over a brisk heat so it sears rather than stews, until cooked through and lightly caramelised at the edges, about 8–10 minutes.

STEP 6: BUILD THE PEPPER HIT

Add the coarsely cracked black peppercorns (and the optional crushed fennel) and toss for a minute or two so the pepper toasts and coats the chicken — this is the dominant note the whole dish is built around, so be generous. Finish with the garam masala, a second small handful of curry leaves, a squeeze of lime, and the chopped coriander. Taste and adjust salt.

STEP 7: ASSEMBLE AND SERVE

Warm the flatbreads briefly if they have cooled. Spoon the hot pepper chicken into the centre of each, top with a tangle of the pickled slaw, and finish with a drizzle or dollop of the spiced yogurt and a few coriander leaves. Serve straight away, while the bread is soft and the chicken hot.