Chicken Tikka Tacos
Ingredients 
Boneless chicken thigh/breast         500 g
Ginger garlic paste                          1 tsp
Greek yogurt                                    1/4 cup
Red chilli powder                             1 tsp
Salt                                                  1 tep
Coriander powder                            ½ tsp

Cumin powder                                 ½ tsp 
Tikka masala                                   1 tbsp
Lemon juice                                     2 tbsps
Oil                                                    2 tbsps
Sour cream                                     (as required)
Tortilla                                             (to serve)
Directions 
•    In a large bowl, add yogurt, ginger garlic paste, lemon juice, and the mentioned spices, and mix well. 
•    Add boneless chicken cut into small pieces to the marinade and refrigerate it for 5-6 hours. For best results, marinate overnight. 
•    Heat a grill pan on high heat and add oil. 
•    Now add the marinated chicken to the pan and lower the flame. Let it cook for 3-4 minutes on each side, or until fully cooked and golden brown.
•    Transfer to a plate and cover it. 
•    Place the tortilla on the grill pan and heat it for 30 seconds on each side. 
•    Now  spread a layer of sour cream on the warm tortilla and  add the prepared chicken tikka pieces. Enjoy! 

Chocolate Ice Cream
Ingredients 
Chilled fresh cream             1 cup
Condensed milk                 1/2 cup
Cocoa powder                    1/4 cup
Directions 
•    In a bowl, add chilled cream and beat until soft peaks are formed.
•    Then add condensed milk in the whipped cream and mix well.
•    Add cocoa powder and fold gently until well combined.
•    Add chocolate chips to the prepared whipped cream mixture. 
•    Now pour the mixture into an airtight container place cling wrap on the surface of the icecream and cover with the lid.
•    Keep it in the freezer for at least 8 hours or overnight. Enjoy! 

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