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Crispy Butter Chicken Tacos
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Crispy Butter Chicken Tacos

1 h 10 minServes 9Nutri-Score C€€
from @byyamna3 imports0 cooked
Adapt this recipe

what you need

Ingredients

9 people
  • boneless skinless chicken thighs (cut into bite-sized pieces)Meat450 g
  • Greek yogurtDairy60 g
  • Kashmiri red chili powder (1 tsp)Spices1 piece
  • red chili powder (1 tsp)Spices1 piece
  • garam masala (1 tsp for the marinade, 1 tsp for the sauce)Spices2 pieces
  • ground coriander (1 tsp for the marinade, 1 tsp for the sauce)Spices2 pieces
  • ground cumin (1 tsp)Spices1 piece
  • garlic powder (1 tsp)Spices1 piece
  • salt (1 tsp)Spices1 piece
  • lime (juiced)Produce1 piece
  • olive oil (2 tbsp for the marinade, plus more for searing and frying)Pantry45 ml
  • unsalted butter (2 tbsp)Dairy28 g
  • onion (medium, finely chopped)Produce1 piece
  • ginger-garlic paste (1 tbsp)Pantry15 g
  • canned crushed tomatoesPantry400 g
  • tomato paste (1 tbsp)Pantry15 g
  • creamDairy60 ml
  • kasuri methi (dried fenugreek leaves) (1 tsp, crushed between the palms)Spices1 piece
  • small flour tortillasBakery9 pieces
  • shredded mozzarella cheese (shredded)Dairy200 g

per serving

Nutrition

299kcal

Carbs
21 g
Proteins
16 g
Fat
17 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Mixing bowl
  • Blender
  • Spatula

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 8
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