Recipe: Yummy Butter chicken taco

Butter chicken taco. Add the almost cooked chicken to the gravy. Put it on low heat and add heavy cream, salt to taste if needed. Taste and adjust salt, heavy cream, red chili if needed.

Spray skillet with PAM® Original Cooking Spray; heat over high heat. Spoon chicken and sauce into warmed tortillas. Stir in bittersweet chocolate chips until just melted. You can cook Butter chicken taco using 26 ingredients and 8 steps. Here is how you cook it.

Ingredients of Butter chicken taco

1. It's For of butter chicken-.
2. You need 250 gms of boneless chicken.
3. Prepare 2 of medium sized tomato chopped.
4. You need 1 of onion chopped.
5. You need 4 cloves of garlic.
6. You need 1 inch of ginger.
7. You need 3 tbsp of butter.
8. Prepare 1 tbsp of oil.
9. Prepare 1/2 of Juice a lemon.
10. You need 1 tbsp of red chilli powder.
11. You need 7-8 of cashew nuts.
12. Prepare to taste of Salt.
13. Prepare 2 tsp of sugar (optional).
14. Prepare as required of Kasuri methi.
15. You need 2 tbsp of fresh cream (optional).
16. Prepare For of taco-.
17. You need 1 cup of all purpose flour.
18. Prepare 1/2 cup of atta or whole wheat flour.
19. You need 2 tbsp of oil.
20. You need to taste of Salt.
21. It's as required of Water.
22. You need To of assemble.
23. It's 1 of Chopped cucumber.
24. You need 1 of Chopped onion.
25. It's some of Chopped Coriander Leaves.
26. You need as per taste of Chaat masala.

Stir in butter chicken sauce; bring to boil. Assemble tacos with chopped chicken strips, cabbage, butter chicken sauce, avocado, radishes, feta and green onions. Tips: Serve with lime wedges if desired. The butter chicken sauce can also be served over rice.

Butter chicken taco step by step

1. Firstly preheat the oven to 180° for 10 mins. In a mixing bowl take the all-purpose flour, atta, oil and salt. Mix well then add little water at a time and make a stiff dough..
2. Take a small portion of the dough and roll it like small roti (dusting in maida, not in oil). Then prick these tacos with a fork and arrange them in a grill rack. Place the rack into the oven and bake for 5 to 7 mins..
3. Once done, remove the tacos from the oven and allow them to cool..
4. Marinate the chicken pieces with some salt, lemon juice and red chilli powder and keep it aside for 15 mins..
5. In a hot pan add 1 tbsp of oil and butter then add the onion, garlic, ginger, tomato, cashew nuts, salt to taste, little sugar and water then cook it for 15 mins so that it become mashy. Then remove it from heat and let it be cool..
6. Take this mixture in a blender jar and make a smooth paste. Meanwhile, in a pan add little butter and fry the chicken pieces for a while and keep it aside..
7. In the same pan add 2 tbsp of butter and the masala mix add little water, check the seasoning and add salt if required. Then add the chicken pieces, Kasuri methi, little sugar and cook it for 8 to 10 mins on medium flame. Your butter chicken masala is ready now..
8. Now to assemble take a taco shell, pour a tbsp full of butter chicken masala, add some chopped cucumber, onion, sprinkle some chaat masala and then chopped coriander leaves. Finally, your butter chicken taco is ready to serve now..

When done, transfer to a serving dish and add the remaining butter and your DailyDish Curry Base to the pan. Place taco seasoning in a large resealable plastic bag; add chicken, in batches, and shake to coat. Heat a large skillet over medium-high heat, then add the olive oil. Let cool before dicing into bite-size pieces. Serve chicken in tortillas, topped with pico de gallo, avocado, cilantro and lime.