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 marinade)
• 0.5 tsp cumin powder (For the chicken marinade)
• 1 tsp ginger garlic paste (For the chicken marinade)
• oil (Some oil, for cooking the chicken)
• 2 tbsp butter (For softening the onion, tomato, and cashews)
• 0.5 onion (Medium-sized, roughly sliced)
• 0.25 cup cashews
• 1 tomato (Large, diced)
• salt (To taste, for the tomato-onion sauce)
• 0.5 tsp red chili powder (For the tomato-onion sauce)
• 0.5 tsp sugar (For the tomato-onion sauce)
• 3 tbsp butter (For the finished sauce)
• 0.25 tsp Kashmiri red chili powder (For the finished sauce)
• 0.125 cup heavy cream
• kasuri methi (A pinch, optional)
• cilantro (Chopped, for garnish)
• tacos or taco shells (Quantity not specified)
• 4 tbsp oil (For crisping the tacos)
• mozzarella cheese (As much as desired)
• 2 tbsp butter chicken (Add 2–3 tablespoons to each taco)

Steps

1. 1

   Marinate the chicken with salt to taste, 1/2 teaspoon red chili powder, 1/2 teaspoon cumin powder, and 1 teaspoon ginger garlic paste. Mix well and set aside.

2. 2

   Heat some oil in a pan and cook the marinated chicken until golden.

3. 3

   In a different pan, heat 2 tablespoons butter. Add the roughly sliced half onion, cashews, diced tomato, salt to taste, 1/2 teaspoon red chili powder, and 1/2 teaspoon sugar.

4. 4

   Cook the onion-and-tomato mixture over medium heat until the tomatoes and onion soften.

5. 5

   Let the softened mixture cool, then grind it into a paste.

6. 6

   In the same pan, heat 3 tablespoons butter. Add 1/4 teaspoon Kashmiri red chili powder and mix it through the butter.

7. 7

   Add the ground sauce and let it bubble for 1–2 minutes.

8. 8

   Add the cooked chicken and mix everything well.

9. 9

   Add the heavy cream and a pinch of optional kasuri methi. Mix to combine, then garnish the butter chicken with chopped cilantro.

10. 10

    For the taco assembly, heat 4 tablespoons oil in a pan and place the tacos in the pan.

11. 11

    Add mozzarella cheese to each taco, using as much as desired.

12. 12

    Add 2–3 tablespoons of the butter chicken to each taco.

13. 13

    Let each taco crisp on the bottom, then fold it in half. Serve and enjoy.

Notes

The source does not specify the number or type of tacos, the amount of mozzarella or cilantro, the quantity of oil used for cooking the chicken, or exact cooking times beyond the sauce bubbling for 1–2 minutes. Nutrition is therefore incomplete for unquantified ingredients.

Nutrition per serving

• main
• fusion
• South Asian
• tacos
• chicken
• stovetop
• crispy
• spicy