Roti Taco with Curried Mango Bread & Butter Pickles

• Curried Green Mango Bread & Butter Pickles (Recipe Follows)
• 12 Small Roti or Flour Tortillas
• Mint Labneh (Recipe Follows)
• 2 Tbsp Butter or Ghee, Melted
• Optional Garnish: Micro Mint and Micro Cilantro Leaves
• Chicken Tikka (Recipe Follows)
• 1 Cup Crispy Chickpeas, Plain or Bombay Flavor, For Garnish
• Curry Sauce (Recipe Follows)
• 1 Tbsp Each Cilantro and Fresh Mint, Roughly Chopped, For Garnish

GREEN MANGO BREAD & BUTTER PICKLES

• 6 Green (Under Ripe) Mangos
• 1½ Cups Water
• 4 Tbsp Black Peppercorns
• 1 Cup Sugar
• 4 Tsp Celery Seeds
• 4 Tbsp Kosher Salt
• 4 Tsp Yellow Mustard Seeds
• 2½ Cups White Distilled Vinegar
• 4 Cloves Garlic, Peeled

CURRIED GREEN MANGO BREAD & BUTTER PICKLES

• 1 Cup Diced Green Mango Bread & Butter Pickles
• ½-1 Tsp Fresno Chiles, Minced
• 2 Tbsp Honey
• 1 Tsp Madras Curry Powder
• 2 Tsp Pickle Brine
• Salt, to taste

MINT LABNEH

• 2 Cups Labneh or Thick Greek Yogurt
• 1 Tbsp Extra Virgin Olive Oil
• Pinch Salt (or salt to taste)
• 1½ Tsp Fresh Mint, Minced
• 3 Cloves Garlic, Peeled and Crushed
• ¼ Tsp Fresh Course Ground Black Pepper

CHICKEN TIKKA MARINADE

• 1½ lbs Chicken Thighs (Boneless, Skinless)
• 1 Tsp Garam Masala
• 1 Tsp Sweet Paprika
• 2 Tsp Lemon Juice
• 1 Tbsp Fresh Ginger
• 1 Tsp Ground Coriander
• Pinch Black Pepper
• 6 Cloves Garlic
• 1 Tsp Cumin
• ⅛ Tsp Cayenne Pepper
• ½ Cup Plain Yogurt, Full Fat (Greek)
• 1 Tsp ea Salt
• 1 Tbsp Canola Oil

CURRY SAUCE

• 3 Tbsp Vegetable Oil
• 1 Tsp Salt
• 1 ⅔ Cups Tomato Puree
• 3 Tbsp Unsalted Butter
• 6 Cloves Garlic
• 1 ⅔ Cups Water
• 1 Yellow Onion
• 1 Tbsp Sweet Paprika
• ⅓ Cup 1 Tbsp Heavy Cream
• 2 Tbsp Fresh Ginger, Grated
• Curry Sauce Spice Mixture
• 1 Tsp Sugar

CURRY SAUCE SPICE MIX

• 2 Tsp Turmeric
• ⅛ Tsp Cardamom Powder
• 1 Tsp Cumin
• 2 Tsp Coriander
• 1 Tsbp Garam Masala
• ⅛ Tsp Cayenne Pepper