Butter Chicken Tacos
Butter Chicken Tacos
Ingredients
For the Chicken Marinade
- 250 grams chicken breast, or boneless thigh
- to taste salt
- 1/2 teaspoon red chilli powder
- 1/2 teaspoon cumin powder
- 1 teaspoon ginger garlic paste
For Cooking the Chicken
- as needed oil
For the Sauce Base
- 2 tablespoons butter
- 1/2 onion, medium sized, roughly sliced
- 1/4 cup cashews
- 1 tomato, large, diced
- to taste salt
- 1/2 teaspoon red chilli powder
- 1/2 teaspoon sugar
For the Butter Chicken Sauce
- 3 tablespoons butter
- 1/4 teaspoon kashmiri red chilli powder
- 1/8 cup heavy cream
- a pinch kasuri methi, optional
- as needed cilantro, chopped, for garnish
For Taco Assembly
- 4 tablespoons oil
- 8 tacos, approximately 2 per serving
- as much as desired mozzarella cheese
Instructions
- 1
Marinate the chicken: In a bowl, combine the chicken breast or boneless thigh with salt, 1/2 teaspoon red chilli powder, 1/2 teaspoon cumin powder, and 1 teaspoon ginger garlic paste. Mix well to ensure the chicken is evenly coated. Set aside to marinate for at least 15 minutes.
⏱️ 5 min
- 2
Cook the chicken: In a pan, heat some oil over medium-high heat. Add the marinated chicken and cook until it is golden brown and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
⏱️ 7 min
- 3
Prepare the sauce base: In a different pan, melt 2 tablespoons of butter over medium heat. Add the roughly sliced onion, cashews, diced tomato, salt to taste, 1/2 teaspoon red chilli powder, and 1/2 teaspoon sugar. Cook, stirring occasionally, until the tomatoes and onion soften, about 8-10 minutes.
⏱️ 10 min
- 4
Blend the sauce base: Remove the pan from the heat and let the mixture cool down for about 10 minutes. Once cooled, transfer the mixture to a blender and blend until a smooth paste is formed. Add a splash of water if needed to achieve a smooth consistency.
⏱️ 12 min
- 5
Finish the butter chicken sauce: In the same pan used for the sauce base, melt 3 tablespoons of butter over medium heat. Add 1/4 teaspoon kashmiri red chilli powder and stir for about 30 seconds until fragrant. Pour in the blended sauce paste and let it bubble gently for 1-2 minutes, stirring constantly.
⏱️ 3 min
- 6
Combine chicken and sauce: Add the cooked chicken to the sauce and mix everything well to coat the chicken. Stir in 1/8 cup heavy cream and a pinch of kasuri methi (if using). Cook for another 1-2 minutes until heated through.
⏱️ 2 min
- 7
Garnish the butter chicken: Remove the butter chicken from the heat and garnish with fresh chopped cilantro.
⏱️ 1 min
- 8
Assemble the tacos: In a clean pan, heat 4 tablespoons of oil over medium heat. Place a taco shell in the pan. Sprinkle mozzarella cheese onto the taco, as much as desired. Spoon 2-3 tablespoons of the prepared butter chicken onto the cheese.
⏱️ 5 min
- 9
Crisp and fold: Let the taco crisp up on the bottom until the cheese is melted and the shell is slightly golden, about 1-2 minutes. Carefully fold the taco in half.
⏱️ 2 min
- 10
Repeat and serve: Repeat the taco assembly process with the remaining tacos and butter chicken. Serve immediately and enjoy!
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Butter Chicken Tacos
For the Chicken Marinade
- 250 grams chicken breast, or boneless thigh
- to taste salt
- 1/2 teaspoon red chilli powder
- 1/2 teaspoon cumin powder
- 1 teaspoon ginger garlic paste
For Cooking the Chicken
- as needed oil
For the Sauce Base
- 2 tablespoons butter
- 1/2 onion, medium sized, roughly sliced
- 1/4 cup cashews
- 1 tomato, large, diced
- to taste salt
- 1/2 teaspoon red chilli powder
- 1/2 teaspoon sugar
For the Butter Chicken Sauce
- 3 tablespoons butter
- 1/4 teaspoon kashmiri red chilli powder
- 1/8 cup heavy cream
- a pinch kasuri methi, optional
- as needed cilantro, chopped, for garnish
For Taco Assembly
- 4 tablespoons oil
- 8 tacos, approximately 2 per serving
- as much as desired mozzarella cheese
Instructions
- 1
Marinate the chicken: In a bowl, combine the chicken breast or boneless thigh with salt, 1/2 teaspoon red chilli powder, 1/2 teaspoon cumin powder, and 1 teaspoon ginger garlic paste. Mix well to ensure the chicken is evenly coated. Set aside to marinate for at least 15 minutes.
⏱️ 5 min - 2
Cook the chicken: In a pan, heat some oil over medium-high heat. Add the marinated chicken and cook until it is golden brown and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
⏱️ 7 min - 3
Prepare the sauce base: In a different pan, melt 2 tablespoons of butter over medium heat. Add the roughly sliced onion, cashews, diced tomato, salt to taste, 1/2 teaspoon red chilli powder, and 1/2 teaspoon sugar. Cook, stirring occasionally, until the tomatoes and onion soften, about 8-10 minutes.
⏱️ 10 min - 4
Blend the sauce base: Remove the pan from the heat and let the mixture cool down for about 10 minutes. Once cooled, transfer the mixture to a blender and blend until a smooth paste is formed. Add a splash of water if needed to achieve a smooth consistency.
⏱️ 12 min - 5
Finish the butter chicken sauce: In the same pan used for the sauce base, melt 3 tablespoons of butter over medium heat. Add 1/4 teaspoon kashmiri red chilli powder and stir for about 30 seconds until fragrant. Pour in the blended sauce paste and let it bubble gently for 1-2 minutes, stirring constantly.
⏱️ 3 min - 6
Combine chicken and sauce: Add the cooked chicken to the sauce and mix everything well to coat the chicken. Stir in 1/8 cup heavy cream and a pinch of kasuri methi (if using). Cook for another 1-2 minutes until heated through.
⏱️ 2 min - 7
Garnish the butter chicken: Remove the butter chicken from the heat and garnish with fresh chopped cilantro.
⏱️ 1 min - 8
Assemble the tacos: In a clean pan, heat 4 tablespoons of oil over medium heat. Place a taco shell in the pan. Sprinkle mozzarella cheese onto the taco, as much as desired. Spoon 2-3 tablespoons of the prepared butter chicken onto the cheese.
⏱️ 5 min - 9
Crisp and fold: Let the taco crisp up on the bottom until the cheese is melted and the shell is slightly golden, about 1-2 minutes. Carefully fold the taco in half.
⏱️ 2 min - 10
Repeat and serve: Repeat the taco assembly process with the remaining tacos and butter chicken. Serve immediately and enjoy!
⏱️ 3 min