Butter Chicken Tacos
Butter Chicken Tacos
Ingredients
For the Chicken Marinade
- 250 grams chicken breast, or boneless thigh, cut into cubes
- to taste salt
- 1/2 teaspoon red chilli powder
- 1/2 teaspoon cumin powder
- 1 teaspoon ginger garlic paste
For the Butter Chicken Sauce
- as needed oil, for cooking chicken
- 2 tablespoons butter
- 1/2 onion, medium sized, roughly sliced
- 1/4 cup cashews
- 1 tomato, large, diced up
- to taste salt
- 1/2 teaspoon red chilli powder
- 1/2 teaspoon sugar
- 3 tablespoons butter
- 1/4 teaspoon Kashmiri red chilli powder
- 1/8 cup heavy cream
- 1 pinch kasuri methi, (optional)
- as needed cilantro, chopped, for garnish
For the Taco Assembly
- 4 tablespoons oil
- 4 tacos, (tortillas)
- as much as desired mozzarella cheese, shredded
- as needed cilantro, chopped, for garnish (optional)
- as needed onions, chopped, for garnish (optional)
Instructions
- 1
In a bowl, combine the chicken breast or boneless thigh cubes with salt to taste, 1/2 teaspoon red chilli powder, 1/2 teaspoon cumin powder, and 1 teaspoon ginger garlic paste. Mix well to ensure the chicken is thoroughly coated. Set aside to marinate for at least 15 minutes.
⏱️ 5 min
- 2
Heat some oil in a pan over medium-high heat. Add the marinated chicken pieces and cook, stirring occasionally, until they are golden brown and cooked through. Remove the cooked chicken from the pan and set it aside.
⏱️ 8 min
- 3
In a different pan, melt 2 tablespoons of butter over medium heat. Add the roughly sliced half onion and 1/4 cup cashews. Stir in the diced large tomato. Season with salt to taste, 1/2 teaspoon red chilli powder, and 1/2 teaspoon sugar.
⏱️ 5 min
- 4
Continue to cook the mixture on medium heat, stirring occasionally, until the tomatoes and onion have softened. Remove from heat and let the mixture cool down for about 10 minutes.
⏱️ 7 min
- 5
Once cooled, transfer the mixture to a blender or food processor and blend until it forms a smooth paste.
⏱️ 3 min
- 6
In the same pan where the sauce base was cooked, melt 3 tablespoons of butter over medium heat. Add 1/4 teaspoon Kashmiri red chilli powder and mix it around with the melted butter for about 30 seconds.
⏱️ 1 min
- 7
Pour the ground sauce paste into the pan with the butter and chilli powder. Stir well and let it bubble gently for 1-2 minutes, allowing the flavors to meld.
⏱️ 2 min
- 8
Add the cooked chicken pieces to the sauce and mix everything thoroughly 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
- 9
Garnish the butter chicken with chopped cilantro. Your butter chicken filling is now ready.
⏱️ 1 min
- 10
To assemble the tacos, heat 4 tablespoons of oil in a clean pan over medium heat. Place your tortillas in the hot oil.
⏱️ 2 min
- 11
Sprinkle a desired amount of mozzarella cheese onto each taco. Then, spoon 2-3 tablespoons of the prepared butter chicken mixture on top of the cheese.
⏱️ 2 min
- 12
Allow the taco to crisp up on the bottom. Once crispy, use a spatula to fold the taco in half. Press down gently to ensure both sides crisp up and the cheese melts.
⏱️ 3 min
- 13
Remove the butter chicken tacos from the pan and serve immediately. Garnish with additional chopped cilantro and chopped onions if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Butter Chicken Tacos
For the Chicken Marinade
- 250 grams chicken breast, or boneless thigh, cut into cubes
- to taste salt
- 1/2 teaspoon red chilli powder
- 1/2 teaspoon cumin powder
- 1 teaspoon ginger garlic paste
For the Butter Chicken Sauce
- as needed oil, for cooking chicken
- 2 tablespoons butter
- 1/2 onion, medium sized, roughly sliced
- 1/4 cup cashews
- 1 tomato, large, diced up
- to taste salt
- 1/2 teaspoon red chilli powder
- 1/2 teaspoon sugar
- 3 tablespoons butter
- 1/4 teaspoon Kashmiri red chilli powder
- 1/8 cup heavy cream
- 1 pinch kasuri methi, (optional)
- as needed cilantro, chopped, for garnish
For the Taco Assembly
- 4 tablespoons oil
- 4 tacos, (tortillas)
- as much as desired mozzarella cheese, shredded
- as needed cilantro, chopped, for garnish (optional)
- as needed onions, chopped, for garnish (optional)
Instructions
- 1
In a bowl, combine the chicken breast or boneless thigh cubes with salt to taste, 1/2 teaspoon red chilli powder, 1/2 teaspoon cumin powder, and 1 teaspoon ginger garlic paste. Mix well to ensure the chicken is thoroughly coated. Set aside to marinate for at least 15 minutes.
⏱️ 5 min - 2
Heat some oil in a pan over medium-high heat. Add the marinated chicken pieces and cook, stirring occasionally, until they are golden brown and cooked through. Remove the cooked chicken from the pan and set it aside.
⏱️ 8 min - 3
In a different pan, melt 2 tablespoons of butter over medium heat. Add the roughly sliced half onion and 1/4 cup cashews. Stir in the diced large tomato. Season with salt to taste, 1/2 teaspoon red chilli powder, and 1/2 teaspoon sugar.
⏱️ 5 min - 4
Continue to cook the mixture on medium heat, stirring occasionally, until the tomatoes and onion have softened. Remove from heat and let the mixture cool down for about 10 minutes.
⏱️ 7 min - 5
Once cooled, transfer the mixture to a blender or food processor and blend until it forms a smooth paste.
⏱️ 3 min - 6
In the same pan where the sauce base was cooked, melt 3 tablespoons of butter over medium heat. Add 1/4 teaspoon Kashmiri red chilli powder and mix it around with the melted butter for about 30 seconds.
⏱️ 1 min - 7
Pour the ground sauce paste into the pan with the butter and chilli powder. Stir well and let it bubble gently for 1-2 minutes, allowing the flavors to meld.
⏱️ 2 min - 8
Add the cooked chicken pieces to the sauce and mix everything thoroughly 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 - 9
Garnish the butter chicken with chopped cilantro. Your butter chicken filling is now ready.
⏱️ 1 min - 10
To assemble the tacos, heat 4 tablespoons of oil in a clean pan over medium heat. Place your tortillas in the hot oil.
⏱️ 2 min - 11
Sprinkle a desired amount of mozzarella cheese onto each taco. Then, spoon 2-3 tablespoons of the prepared butter chicken mixture on top of the cheese.
⏱️ 2 min - 12
Allow the taco to crisp up on the bottom. Once crispy, use a spatula to fold the taco in half. Press down gently to ensure both sides crisp up and the cheese melts.
⏱️ 3 min - 13
Remove the butter chicken tacos from the pan and serve immediately. Garnish with additional chopped cilantro and chopped onions if desired.
⏱️ 1 min