Butter Chicken Tacos

Ingredients

• •250 g chicken breast or boneless chicken thighs
• •Salt, to taste
• •½ tsp red chilli powder
• •½ tsp cumin powder
• •1 tsp ginger-garlic paste
• •Oil, for cooking
• •5 tbsp butter (divided)
• •½ medium onion, roughly sliced
• •¼ cup cashews
• •1 large tomato, diced
• •Salt, to taste
• •½ tsp red chilli powder
• •½ tsp sugar
• •¼ tsp Kashmiri red chilli powder
• •⅛ cup heavy cream
• •Pinch of kasuri methi (optional)
• •Fresh cilantro, chopped (for garnish)

Instructions

1. 1Marinate chicken with salt, red chilli powder, cumin powder, and ginger-garlic paste. Mix well and set aside.
2. 2Heat oil in a pan and cook the chicken until golden and fully cooked. Remove and set aside.
3. 3In another pan, melt 2 tbsp butter. Add onion, cashews, tomato, salt, red chilli powder, and sugar.
4. 4Cook on medium heat until the onion and tomato soften.
5. 5Let the mixture cool slightly, then blend into a smooth paste.
6. 6In the same pan, melt 3 tbsp butter. Add Kashmiri red chilli powder and stir.
7. 7Add the blended sauce and let it bubble for 1–2 minutes.
8. 8Add cooked chicken and mix well.
9. 9Stir in heavy cream and kasuri methi (if using).
10. 10Garnish with chopped cilantro. Set aside.
11. 11Heat oil in a pan over medium heat.
12. 12Place taco shells in the pan and sprinkle mozzarella cheese inside.
13. 13Add 2–3 tbsp butter chicken into each taco.
14. 14Let the bottom crisp, then fold the taco in half.
15. 15Cook until golden and crispy on both sides.
16. 16Serve hot and enjoy.