Save My sister texted me a photo of street food in Delhi—golden naan wrapped around something steaming and glossy—and I became obsessed with recreating it at home. What started as scrolling through food blogs turned into an experiment at midnight, mixing soy sauce with honey while my roommate laughed from the couch. These tacos landed on the table two weeks later, and suddenly we were all speaking the same delicious language, even though it made absolutely no sense on paper.
I made these for a dinner party once when I was too nervous to cook anything traditional, and honestly, they saved me. People were skeptical about naan tacos until they took that first bite, and then the questions started flowing—where did I find this, could they have the recipe, would I make them again next month? That's when I knew I'd stumbled onto something special.
Ingredients
- Boneless, skinless chicken thighs (500g, cut into strips): They stay juicy even if you're not a precision cooker, and they take the glaze beautifully without drying out like breast meat can.
- Olive oil (2 tbsp): Just enough to get a proper sear on the chicken without making it greasy.
- Garlic (5 cloves total, minced): Three go into the glaze for depth, two more flavor the naan—don't skip either amount or something essential vanishes.
- Honey (3 tbsp): Use the real stuff; it caramelizes differently than substitutes and creates that sticky, restaurant-quality shine.
- Soy sauce (2 tbsp): The savory anchor that keeps this from tasting like dessert chicken.
- Rice vinegar (1 tbsp): A splash of brightness that stops the glaze from being one-dimensional.
- Fresh ginger (1 tsp, grated): This is worth grating fresh rather than using the jar version—the difference is subtle but real.
- Green and purple cabbage (3 cups shredded): The colors matter as much as the crunch; the purple adds sweetness that balances the savory chicken.
- Carrot (1 medium, julienned): A thin cut lets it absorb the dressing while staying crisp.
- Red onion (1 small, thinly sliced): Raw onion might sound sharp, but it mellows slightly as it sits with the dressing and adds a pleasant bite.
- Fresh cilantro (3 tbsp total): Two go in the slaw for that herbaceous note, one in the garlic butter for brightness.
- Mayonnaise and Greek yogurt (2 tbsp and 1 tbsp): The yogurt cuts the richness of mayo while keeping everything creamy—it's a trick that changed how I make slaw.
- Lime juice (1 tbsp): Freshly squeezed makes a real difference; bottled tastes flat next to it.
- Garlic naan (8 small breads): Store-bought saves time, but if you have it, homemade naan tastes like you tried harder than you actually did.
- Melted butter (2 tbsp): This crisps and flavors the naan without making it heavy.
Instructions
- Start the slaw while everything else waits:
- Toss your shredded cabbage, carrots, red onion, and cilantro into a large bowl, then whisk mayo, yogurt, lime juice, salt, and pepper in a separate bowl. Mix the dressing with the vegetables until every strand glistens, then let it chill in the fridge—it tastes better and the vegetables soften slightly, which keeps them from being too raw against the tender chicken.
- Get your chicken golden and glazed:
- Heat olive oil in a large skillet over medium-high heat, season your chicken strips with salt and pepper, and let them cook undisturbed for 3 to 4 minutes on the first side so they actually brown instead of steam. Flip, cook another 3 to 4 minutes, then push them to the side and add your minced garlic and ginger, stirring for about 30 seconds until it smells incredible. Pour in honey, soy sauce, and rice vinegar, toss everything together, and simmer for 2 to 3 minutes until the sauce coats the chicken with a glossy, sticky finish that catches the light.
- Butter and warm your naan:
- Mix melted butter with minced garlic and cilantro, then brush both sides of each naan bread with this mixture. Use a dry skillet or pop them in a warm oven for just a few minutes—you want them soft and warm, not crispy, so they can cradle the filling without falling apart.
- Assemble and serve immediately:
- Lay out your garlic naan, add a handful of honey garlic chicken to each one, top with a generous spoonful of slaw, then add jalapeños if you want heat. Serve with lime wedges so people can squeeze them over everything, which brings the whole dish into focus.
Save My neighbor came over once and watched me make these, then asked if I'd taught a cooking class because it looked so intentional. I hadn't thought about it that way, but there's something about fusion food that makes you feel like you're creating something new every time you make it, even though the steps stay exactly the same.
Why This Fusion Works
Indian flavors tend toward complex, layered, slightly sweet, while Mexican food celebrates freshness and heat—and naan with glazed chicken and crunchy slaw somehow splits the difference perfectly. The honey-garlic glaze brings richness and a slight sweetness that feels very Indian, while the slaw grounds it with acidity and freshness that pulls straight from Latin American tradition. It shouldn't work, but that's precisely why it does.
Making This Your Own
The beauty of this recipe is how forgiving it is when you want to experiment—I've added a teaspoon of sriracha to the honey glaze when I wanted heat, switched the slaw dressing to a cilantro lime vinaigrette, and even used leftover rotisserie chicken when I was in a rush. Once you understand the framework, you can riff on it endlessly without losing what makes it special.
Storage and Leftovers
The chicken keeps in the fridge for three days and actually tastes better the next day when the flavors have settled into each other, making it perfect for quick lunches. The slaw is best eaten within a day or two before the vegetables start releasing too much water, but leftover chicken works beautifully in rice bowls, salads, or even rolled into other flatbreads if you have them.
- Store the slaw and chicken separately so the naan doesn't get soggy overnight if you're meal prepping.
- Reheat the chicken gently in a skillet or microwave with a splash of water if it seems dry, and it'll regain that glossy coating.
- The garlic butter freezes well if you want to make extra naan another time without starting from scratch.
Save These tacos became my go-to when I wanted to cook something that felt exciting but still stayed simple, and somehow they've stayed that way. There's something magical about putting food on the table that surprises people, and this recipe does that every single time.
Recipe FAQ
- → What makes these tacos unique?
The combination of soft Indian garlic naan bread with Mexican-style taco fillings creates a unique fusion. The honey-garlic glazed chicken brings sweet and savory Asian-inspired flavors that pair beautifully with the fresh, crunchy slaw.
- → Can I make these tacos ahead of time?
The slaw can be prepared a day in advance and stored refrigerated. The honey-garlic chicken also reheats well. However, assemble the tacos just before serving to keep the naan soft and prevent sogginess.
- → What can I substitute for naan bread?
Flour tortillas, roti, or pita bread work well as alternatives. For gluten-free options, use corn tortillas or gluten-free flatbreads. Each will bring a slightly different texture to the dish.
- → How spicy are these tacos?
These tacos have a mild heat profile from the fresh ginger and garlic. Add sliced jalapeños or chili flakes to the sauce if you prefer more spice. The lime wedges add brightness without heat.
- → What sides pair well with these tacos?
These tacos work well with Mexican rice, roasted vegetables, or a simple side salad. You could also serve with extra slaw on the side or roasted sweet potato wedges for a complete meal.
- → Can I grill the chicken instead of pan-frying?
Yes, the chicken strips can be grilled over medium-high heat for 6-8 minutes, then tossed with the honey-garlic sauce in a pan. This adds a nice smoky char flavor that complements the sweet glaze.