Butter Chicken Tacos

Ingredients

• 250 g chicken breast or boneless chicken thigh
• salt (To taste, for the chicken marinade)
• 0.5 tsp red chili powder (For the chicken)
• 0.5 tsp cumin powder (For the chicken)
• 1 tsp ginger garlic paste (For the chicken)
• oil (A little, for cooking the chicken)
• 2 tbsp butter (For the butter chicken sauce)
• 0.5 medium onion (Roughly sliced)
• 0.25 cup cashews (For the sauce)
• 1 large tomato (Diced)
• salt (To taste, for the sauce)
• 0.5 tsp red chili powder (For the sauce)
• 0.5 tsp sugar (For the sauce)
• 3 tbsp butter (To finish the sauce)
• 0.25 tsp Kashmiri red chili powder (To finish the sauce)
• 0.125 cup heavy cream (To finish the sauce)
• kasuri methi (A pinch, optional)
• cilantro (Chopped, for garnish)
• taco shells or small tortillas (As needed)
• mozzarella cheese (As much as desired)
• butter chicken mixture (Use 2–3 tbsp per taco)
• 4 tbsp oil (For crisping the tacos)

Steps

1. 1

   Marinate the chicken with salt, red chili powder, cumin powder, and ginger garlic paste. Mix well and set aside.

2. 2

   Heat a little oil in a pan and cook the chicken until golden and cooked through. Set aside.

3. 3

   In a separate pan, melt 2 tbsp butter. Add the onion, cashews, tomato, salt, red chili powder, and sugar.

4. 4

   Cook the sauce mixture over medium heat until the onion and tomato have softened.

5. 5

   Allow the mixture to cool slightly, then blend it into a smooth paste.

6. 6

   In the same pan, melt 3 tbsp butter and add the Kashmiri red chili powder. Stir for a few seconds.

7. 7

   Pour in the blended sauce and let it simmer for 1–2 minutes.

8. 8

   Add the cooked chicken and mix well.

9. 9

   Stir in the heavy cream and kasuri methi, if using.

10. 10

    Garnish the finished butter chicken with chopped cilantro.

11. 11

    Heat 4 tbsp oil in a pan.

12. 12

    Place a taco shell or small tortilla in the pan and add mozzarella cheese.

13. 13

    Spoon 2–3 tbsp of the butter chicken mixture over the cheese.

14. 14

    Cook until the bottom is crispy and golden, then fold the taco in half.

Notes

The source does not specify the exact amount of mozzarella, number or type of taco shells/tortillas, chicken cooking temperature, or a marinating duration. Use the chicken only once it is golden and cooked through.

Nutrition per serving

• main
• tacos
• Indian-inspired
• South Asian
• crispy
• cheesy
• spicy
• stovetop