CANNABIS-INFUSED KOREAN TIKKA NAAN TACO BITES

A multicultural fusion finger food that pulls from Korean, Indian, and street-taco energy all at once. Mini naan rounds get topped with gochujang tikka chicken, cooling cucumber yogurt slaw, and a light drizzle of cannabis cilantro-lime butter. Smoky, spicy, creamy, and built to disappear in a few bites.

Terpene Pairing

Limonene + Caryophyllene — bright citrus lift and peppery warmth that fit chile heat, yogurt, and grilled chicken beautifully.

Suggested Strains

Jack Herer • Lemon Haze • Sour Diesel

Step 1 — Decarboxylation

Ingredients

3.5 g cannabis flower (medium grind)

Instructions

1. Preheat oven to 240°F / 115°C.
2. Spread cannabis evenly on a parchment-lined tray.
3. Bake 35–40 minutes, stirring halfway through.
4. Allow to cool completely.

Step 2 — Cannabis Cilantro-Lime Butter

Ingredients

1 cup unsalted butter
1 cup water
Decarboxylated cannabis
2 tbsp chopped cilantro
1 tsp lime zest
½ tsp black pepper
1 small garlic clove, minced

Instructions

1. Melt butter and water in a saucepan over very low heat.
2. Add cannabis, cilantro, lime zest, pepper, and garlic.
3. Maintain 160–180°F.
4. Simmer gently 2 hours, stirring occasionally.
5. Strain through cheesecloth.
6. Refrigerate until butter solidifies.
7. Remove butter layer and discard water.

Step 3 — Gochujang Tikka Chicken

Ingredients

1 lb boneless chicken thighs, diced small
¼ cup Greek yogurt
1 tbsp gochujang
1 tbsp lemon juice
1 tsp garam masala
½ tsp smoked paprika
½ tsp cumin
1 garlic clove, minced
½ tsp salt
1 tsp neutral oil

Instructions

1. In a bowl combine yogurt, gochujang, lemon juice, garam masala, smoked paprika, cumin, garlic, and salt.
2. Add chicken and coat well.
3. Marinate 20–30 minutes.
4. Heat neutral oil in a skillet over medium-high heat.
5. Cook chicken 6–8 minutes until caramelized and cooked through.
6. Stir in 1 tsp cannabis cilantro-lime butter right at the end.

Step 4 — Cucumber Yogurt Slaw

Ingredients

½ cup finely diced cucumber
¼ cup shredded cabbage
3 tbsp Greek yogurt
1 tsp lime juice
1 tbsp chopped mint
Pinch salt
Pinch black pepper

Instructions

1. Combine cucumber, cabbage, yogurt, lime juice, mint, salt, and pepper.
2. Chill until ready to build.

Step 5 — Mini Naan Bases

Ingredients

4 mini naan breads
1 tsp melted cannabis cilantro-lime butter

Instructions

1. Warm naan in a skillet or oven until soft.
2. Cut each naan into 2 or 4 small finger-food pieces depending on size.
3. Brush very lightly with melted cannabis cilantro-lime butter.

Step 6 — Build the Bites

Ingredients

Warm naan pieces
Gochujang tikka chicken
Cucumber yogurt slaw
Extra cilantro
Thin sliced scallions
Tiny drizzle melted cannabis cilantro-lime butter

Instructions

1. Spoon a little chicken onto each naan piece.
2. Top with a small amount of cucumber yogurt slaw.
3. Finish with cilantro and scallions.
4. Drizzle very lightly with melted cannabis cilantro-lime butter.
5. Serve immediately.