Butter Chicken Tacos
Butter Chicken Tacos are a delicious fusion of Indian and Mexican flavors, combining the creamy and aromatic butter chicken with the convenience of a taco. This recipe is perfect for a quick and flavorful meal that will satisfy your cravings for both cuisines.
Ingredients
- 1 lb boneless, skinless chicken thighs, cut into small pieces
- 1 cup plain yogurt
- 2 tablespoons butter
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon garam masala
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 can (14 oz) tomato sauce
- Salt to taste
- 8 small flour tortillas
- Chopped fresh cilantro, for garnish
Instructions
- In a bowl, marinate the chicken with yogurt and set aside for 15 minutes.
- In a large skillet, melt the butter over medium heat. Add the chopped onion and cook until softened.
- Add the minced garlic and grated ginger to the skillet, and cook for 1-2 minutes until fragrant.
- Stir in the garam masala, turmeric, cumin, and paprika, and cook for another 2 minutes.
- Add the marinated chicken to the skillet and cook until the chicken is no longer pink.
- Pour in the tomato sauce and simmer for 10-15 minutes, until the chicken is cooked through and the sauce has thickened.
- Warm the flour tortillas in a separate skillet or in the microwave.
- Assemble the tacos by spooning the butter chicken onto the tortillas and garnishing with chopped cilantro.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 25 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 380
- Carbohydrates
- 32g
- Protein
- 24g
- Fat
- 16g
- Saturated Fat
- 6g
- Cholesterol
- 90mg
- Sodium
- 780mg
- Fiber
- 4g
- Sugar
- 6g
Supplies
Large skillet Bowl for marinating Knife Cutting board Spoon
Tools
Stovetop Microwave (optional)
Serving suggestions
Serve the Butter Chicken Tacos with a side of basmati rice and a refreshing cucumber salad.
Tips & tricks
For a dairy-free option, use dairy-free yogurt in the marinade and coconut milk instead of butter in the sauce.
Cost
$15