Butter Chicken Tacos

Ingredients

• 250 g chicken breast or boneless chicken thigh (Cut into pieces suitable for cooking)
• salt (To taste, for the marinade)
• 0.5 tsp red chilli 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, for cooking the chicken)
• 2 tbsp butter (For softening the onion and tomato)
• 0.5 onion (Medium-sized; roughly sliced)
• 0.25 cup cashews (For the sauce)
• 1 tomato (Large; diced)
• salt (To taste, for the sauce)
• 0.5 tsp red chilli powder (For the sauce)
• 0.5 tsp sugar (For the sauce)
• 3 tbsp butter (For finishing the sauce)
• 0.25 tsp Kashmiri red chilli powder (For the finishing butter sauce)
• 0.125 cup heavy cream (For the sauce)
• kasuri methi (A pinch; optional)
• cilantro (Chopped, for garnish)
• 4 tbsp oil (For crisping the tacos)
• tacos (Place in the pan; quantity not specified)
• mozzarella cheese (As much as desired)
• 2 tbsp butter chicken (Use 2–3 tbsp per taco during assembly)

Steps

1. 1

   Marinate the chicken with salt, red chilli powder, cumin powder, and 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 onion, cashews, diced tomato, salt, red chilli powder, and 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 the Kashmiri red chilli powder and mix it into 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 kasuri methi, if using. Mix to combine.

10. 10

    Garnish the butter chicken with chopped cilantro.

11. 11

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

12. 12

    Add mozzarella cheese according to preference, then add 2–3 tablespoons of the butter chicken to each taco.

13. 13

    Let the tacos crisp on the bottom, then fold each one in half and serve.

Notes

The source does not specify the number or type of taco shells, the amount of mozzarella, the amount of cilantro, or the quantity of oil used to cook the chicken. It also does not specify exact cooking times for the chicken or taco shells; cook until the stated golden and crisp textures are reached.

Nutrition per serving

• main
• fusion
• Indian-inspired
• tacos
• chicken
• stovetop
• spicy
• comfort food