High Protein Cheesy Butter Chicken Tacos
Ingredients
Butter Chicken
chicken breast (raw)
500 g
0% Greek yoghurt (plain)
50 g
paprika (ground)
2 tsp
garam masala (ground)
1 tsp
black pepper (ground)
1 tsp
turmeric (ground)
0.5 tsp
salt (fine)
1 tsp
ginger paste (paste)
1 tsp
garlic paste (paste)
1 tsp
fresh coriander (chopped)
2 tbsp
lemon (juiced)
0.5 piece
light butter (light)
10 g
red onion (diced)
0.5 piece
garlic (diced)
2 clove
chopped tomatoes (chopped)
250 g
tomato paste (concentrated)
20 g
light cream cheese (light)
80 g
chicken bone broth (liquid)
160 ml
Assembly
mini tortilla (soft)
10 piece
low fat cheddar (grated)
250 g
Instructions
Marinate the chicken
Mix chicken breast with Greek yoghurt, paprika, garam masala, black pepper, turmeric, salt, ginger paste, garlic paste, fresh coriander and lemon juice. Let it marinate for at least 15 minutes.
Cook the chicken
Heat a non-stick pan over medium heat and spray with cooking spray. Add the marinated chicken and cook until golden and cooked through.
Prepare the sauce base
In the same pan, add light butter, diced red onion and diced garlic. Sauté until the onion is soft and fragrant.
Build the butter chicken sauce
Add chopped tomatoes, tomato paste and chicken bone broth. Simmer for 10 minutes until the sauce thickens slightly.
Finish the sauce
Stir in light cream cheese until melted and smooth. Return the cooked chicken to the pan and mix well to coat.
Assemble the tacos
Warm the mini tortillas in a dry pan or microwave. Fill each tortilla with butter chicken mixture and top with grated low fat cheddar.
Melt the cheese
Place assembled tacos back in the pan or under the grill for 1-2 minutes until the cheese melts.
Original recipe
Storage
Wrap cooled tacos in foil before storing in the fridge. Reheat and crisp before serving.
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