In a bowl, whisk together the plain yogurt, lemon juice, minced garlic, grated ginger, ground cumin, ground coriander, garam masala, turmeric, paprika, cayenne, and 1 tsp salt until smooth.

Marinate the chicken

Trim excess fat from the chicken thighs and cut into 1–1.5 inch strips. Add the chicken to the yogurt-spice mixture and mix thoroughly to coat. Cover and refrigerate for at least 30 minutes, ideally 2–4 hours (up to 8 hours).

Cook the chicken

Preheat a grill pan or skillet over medium-high heat and brush or spray with vegetable oil. Shake off excess marinade from the chicken pieces and place on the hot pan in a single layer. Grill 3–4 minutes per side until charred edges appear and internal temperature reaches 74°C (165°F). Remove and let rest 5 minutes, then slice into bite-sized pieces if needed. Keep warm.

Tomatillo & Curry Salsa

Roast or char the tomatillos and onion

Preheat a skillet or broiler. Place husked tomatillos and quartered onion on a hot dry skillet or baking sheet under the broiler. Cook, turning occasionally, until charred and softened, about 6–10 minutes total. Let cool slightly.

Blend the salsa

In a blender or food processor add the charred tomatillos, roasted onion, cilantro, green chile (seeded if you prefer milder heat), curry powder, lime juice, olive oil, 1/2 tsp salt, and black pepper. Pulse to a coarse or smooth consistency per your preference. Taste and adjust salt, lime, or curry for balance. Transfer to a bowl and refrigerate briefly if not using immediately.

Assembly & Garnish

Warm and press tortillas

Heat a dry skillet or comal over medium-high heat. Hand-press or lightly press each corn tortilla (if you have a tortilla press, use it with a piece of plastic; otherwise press with a clean heavy pan) to slightly flatten. Toast each tortilla 30–45 seconds per side until pliable and slightly charred. Lightly brush or spray with 1 tsp cooking oil if desired and keep warm wrapped in a clean towel.

Assemble tacos

Divide the cooked chicken tikka between the two tortillas (about half the chicken on each). Spoon 1–2 tablespoons of the tomatillo & curry salsa over the chicken on each taco. Add shredded red cabbage and a few rings of thinly sliced red onion for crunch.

Finish and serve

Drizzle the optional plain yogurt or crema across the tacos, sprinkle with fresh cilantro leaves, and serve with lime wedges on the side. Serve immediately while warm.