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Crispy Butter Chicken Tacos
Hoofdgerecht

Crispy Butter Chicken Tacos

1 u 10 minVoor 9Nutri-Score C€€
van @byyamna3 imports0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

9 personen
  • boneless skinless chicken thighs (cut into bite-sized pieces)Vlees450 g
  • Greek yogurtZuivel60 g
  • Kashmiri red chili powder (1 tsp)Kruiden en specerijen1 stuk
  • red chili powder (1 tsp)Kruiden en specerijen1 stuk
  • garam masala (1 tsp for the marinade, 1 tsp for the sauce)Kruiden en specerijen2 stukken
  • ground coriander (1 tsp for the marinade, 1 tsp for the sauce)Kruiden en specerijen2 stukken
  • ground cumin (1 tsp)Kruiden en specerijen1 stuk
  • garlic powder (1 tsp)Kruiden en specerijen1 stuk
  • salt (1 tsp)Kruiden en specerijen1 stuk
  • lime (juiced)Groente en fruit1 stuk
  • olive oil (2 tbsp for the marinade, plus more for searing and frying)Voorraadkast45 ml
  • unsalted butter (2 tbsp)Zuivel28 g
  • onion (medium, finely chopped)Groente en fruit1 stuk
  • ginger-garlic paste (1 tbsp)Voorraadkast15 g
  • canned crushed tomatoesVoorraadkast400 g
  • tomato paste (1 tbsp)Voorraadkast15 g
  • creamZuivel60 ml
  • kasuri methi (dried fenugreek leaves) (1 tsp, crushed between the palms)Kruiden en specerijen1 stuk
  • small flour tortillasBakkerij9 stukken
  • shredded mozzarella cheese (shredded)Zuivel200 g

per portie

Voedingswaarden

299kcal

Koolhydraten
21 g
Eiwitten
16 g
Vetten
17 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Koekenpan
  • Mengkom
  • Blender
  • Spatel

stap voor stap

Bereiding

  1. Marinate the chicken

    • In a bowl, combine the chicken pieces with the Greek yogurt, Kashmiri chili powder, red chili powder, garam masala, ground coriander, ground cumin, garlic powder, salt, lime juice and olive oil.
    • Mix well so every piece is thoroughly coated, then cover and let marinate for at least 30 minutes.
    Stap 1

  2. Sear the chicken

    • Heat a skillet over medium-high heat with a splash of olive oil.
    • Add the chicken pieces in a single layer, cooking in batches if needed to avoid crowding the pan.
    • Sear for 4 to 5 minutes on each side until nicely charred and cooked through, then set aside.
    Stap 2

  3. Start the makhani sauce

    • In the same skillet, melt the butter over medium heat.
    • Add the chopped onion and sauté for 4 to 5 minutes until soft and translucent.
    • Stir in the ginger-garlic paste and cook for 1 minute until fragrant.
    Stap 3

  4. Simmer and blend the sauce

    • Pour in the crushed tomatoes and simmer for 5 minutes.
    • Blend the onion and tomato mixture until completely smooth, then return it to the pan.
    Stap 4

  5. Finish the sauce

    • Add the tomato paste, Kashmiri chili powder, garam masala and ground coriander.
    • Stir in the cream and the crushed kasuri methi.
    • Let it simmer for another 2 to 3 minutes until smooth and rich.
    Stap 5

  6. Coat the chicken in the sauce

    • Add the seared chicken pieces back into the simmering butter chicken sauce, tossing well so every piece is coated.
    • Simmer for 2 to 3 minutes, then remove from the heat.
    Stap 6

  7. Assemble the tacos

    • Heat a little olive oil in a skillet over medium heat.
    • Place a layer of mozzarella on a tortilla, add a spoonful of butter chicken and fold into a half-moon.
    • Repeat with the remaining tortillas.
    Stap 7

  8. Fry the tacos

    • Fry the tacos in the hot skillet for 2 to 3 minutes per side until the shell is deep golden-brown and crispy.
    • Drain briefly and serve hot.
    Stap 8
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