Butter Chicken Tacos
Tender butter chicken wrapped in garlic butter naan with cooling cucumber salad and vibrant cilantro-mint chutney.
Equipment
Ingredients
Butter Chicken Marinade
boneless skinless chicken thighs (boneless, skinless)
800 g
plain Greek yogurt
200 g
ginger garlic Serrano paste
30 g
fresh lemon juice
30 ml
garam masala
15 g
ground cumin
10 g
ground coriander
10 g
turmeric
5 g
Kashmiri chili powder
10 g
ground black pepper
5 g
salt
10 g
Butter Chicken Sauce
butter
60 g
yellow onion
200 g
ginger garlic Serrano paste
30 g
tomatoes
400 g
tomato paste
30 g
cashews
50 g
heavy cream
200 ml
sugar
15 g
coriander seeds
5 g
whole cloves
3 piece
bay leaves
2 piece
cinnamon stick
1 piece
garam masala
10 g
ground cumin
10 g
ground coriander
10 g
turmeric
5 g
Kashmiri chili powder
10 g
ground black pepper
5 g
salt
10 g
Garlic Butter
butter
60 g
fresh minced garlic
20 g
fresh cilantro
15 g
ground black pepper
3 g
salt
3 g
Creamy Cilantro-Mint Chutney
fresh cilantro
30 g
fresh mint
15 g
plain Greek yogurt
100 g
fresh lime juice
15 ml
minced garlic
10 g
fresh ginger
10 g
salt
3 g
ground black pepper
2 g
Cucumber Salad
cucumber
200 g
red onion
100 g
Serrano pepper
20 g
fresh cilantro
15 g
sumac
5 g
ground cumin
3 g
olive oil
15 ml
fresh lime juice
15 ml
ground black pepper
2 g
salt
3 g
Instructions
Marinate the chicken
Combine all marinade ingredients with chicken thighs and let marinate for at least 30 minutes.
Prepare the sauce base
Sauté onions, garlic-ginger paste, and whole spices in butter until fragrant.
Cook the tomatoes and cashews
Add tomatoes, tomato paste, and cashews to the pan and cook until softened.
Blend the sauce
Remove whole spices, then blend the sauce mixture until smooth.
Finish the sauce
Return the blended sauce to pan, add cream and remaining spices, and simmer.
Cook the chicken
Grill or pan-fry the marinated chicken until cooked through and slightly charred.
Shred and combine chicken with sauce
Shred the cooked chicken and add it to the butter sauce, simmering together.
Prepare garlic butter
Mix softened butter with minced garlic, cilantro, salt, and pepper.
Make cilantro-mint chutney
Blend all chutney ingredients until smooth and creamy.
Prepare cucumber salad
Combine cucumber, red onion, Serrano pepper, cilantro with sumac, cumin, olive oil, lime juice, salt, and pepper.
Assemble the tacos
Warm naan, spread with garlic butter, add butter chicken, top with chutney and cucumber salad.
Original recipe
Storage
Store components separately for best texture. Reheat chicken and sauce together.
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