Crispy Butter Chicken Tacos

by Has Chauhan-25 September 2026

Crispy Butter Chicken Tacos 🌮 Ingredients: For chicken: 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces 60g greek yogurt 1 tsp Kashmiri red chili powder 1 tsp red chilli powder 1 tsp garam masala 1 tsp coriander powder 1 tsp ground cumin 1 tsp garlic powder 1 tsp salt Juice of 1 lime 2 tbsp olive oil Butter chicken (makhani) sauce: 2 tbsp unsalted butter 1 medium onion, finely chopped 1 tbsp ginger-garlic paste 400g canned crushed tomatoes 1 tsp Kashmiri chili powder 1 tsp garam masala 1 tsp ground coriander 1 tbsp tomato paste 60ml cream 1 tsp kasuri methi (dried fenugreek leaves, crushed between your palms) Assembly: 8-10 small flour tortillas 200g shredded mozzarella cheese Method In a bowl, combine the chicken pieces with greek yogurt, spices, lemon juice and olive oil, ensuring they are thoroughly coated. Cover and let marinate for at least 30 minutes. Heat a skillet over medium-high heat with a splash of oil. Add the chicken pieces in a single layer (cook in batches if necessary to avoid crowding the pan). Sear for 4 to 5 minutes on each side until nicely charred and cooked through. Make the Makhani Sauce: In the same skillet, melt the butter over medium heat. Add the chopped onions and sauté for 4 to 5 minutes until soft and translucent. Stir in the ginger-garlic paste and cook for 1 minute until fragrant. Pour in the crushed tomatoes. Simmer the mixture for 5 minutes. Blend the onion and tomato mixture until completely smooth, then return it to the pan. Add tomato paste and seasoning. Stir in the cream, and crushed kasuri methi. Let it simmer for another 2 to 3 minutes until smooth and rich. Add the seared chicken pieces back into the simmering butter chicken sauce, tossing well so every piece is coated in the velvety sauce. Simmer for 2 to 3 minutes, then remove from heat. Assemble the Tacos: Heat 2–3 tablespoons of olive oil in a skillet over medium heat. Place a layer of cheese on the tortilla, add a spoonful of butter chicken, and fold into a half-moon. Fry the tacos for 2–3 minutes per side until the shell is deep golden-brown and crispy. #recipe #butter #chicken #tacos

Imported RecipeOriginally from: vm.tiktok.com

Method

0
In a bowl, combine the chicken pieces with greek yogurt, spices, lemon juice and olive oil, ensuring they are thoroughly coated. Cover and let marinate for at least 30 minutes.
1
Heat a skillet over medium-high heat with a splash of oil. Add the chicken pieces in a single layer (cook in batches if necessary to avoid crowding the pan). Sear for 4 to 5 minutes on each side until nicely charred and cooked through.
2
Make the Makhani Sauce: In the same skillet, melt the butter over medium heat. Add the chopped onions and sauté for 4 to 5 minutes until soft and translucent. Stir in the ginger-garlic paste and cook for 1 minute until fragrant. Pour in the crushed tomatoes. Simmer the mixture for 5 minutes.
3
Blend the onion and tomato mixture until completely smooth, then return it to the pan. Add tomato paste and seasoning. Stir in the cream, and crushed kasuri methi. Let it simmer for another 2 to 3 minutes until smooth and rich.
4
Add the seared chicken pieces back into the simmering butter chicken sauce, tossing well so every piece is coated in the velvety sauce. Simmer for 2 to 3 minutes, then remove from heat.
5
Assemble the Tacos: Heat 2–3 tablespoons of olive oil in a skillet over medium heat. Place a layer of cheese on the tortilla, add a spoonful of butter chicken, and fold into a half-moon. Fry the tacos for 2–3 minutes per side until the shell is deep golden-brown and crispy.