BUTTER CHICKEN TACOS 🌮🔥 For the chicken: - 1 1/2 lbs chicken breast, cut into bite-sized pieces - 1/2 cup plain Greek yogurt - 1 tbsp lemon juice - 1 tbsp ginger garlic paste - 1 1/2 tsp Kashmiri chili powder - 1 tsp garam masala - 1 tsp cumin - 1 tsp coriander - 1/2 tsp turmeric - 1 1/4 tsp salt - 1 tbsp avocado oil For the butter chicken sauce: - 3 tbsp butter - 1 tbsp oil - 4 whole cloves - 6-8 black peppercorns - 1 bay leaf - 1 small cinnamon stick - 1 large onion, sliced - 4 cloves garlic, minced - 1 tbsp fresh grated ginger - 1 tbsp tomato paste - 2 tsp Kashmiri chili powder - 1/2 tsp cayenne pepper (optional, but we like it spicy!!) - 1 tsp cumin - 1 tsp coriander - 1/4 tsp ground cardamom - 1 (28 oz) can whole peeled tomatoes - 1-1 1/2 tsp salt, or to taste - 1 tsp sugar - 3/4 cup heavy cream - 1 tbsp kasuri methi, crushed - 1/2-1 tsp garam masala - 1 tbsp butter to finish (optional) For the tacos: - Small flour tortillas - Shredded mozzarella - Finely diced red onion - Fresh cilantro - Avocado oil spray - Extra butter chicken sauce for dipping Instructions: 1. Add the chicken to a bowl with the Greek yogurt, lemon juice, ginger garlic paste, Kashmiri chili powder, garam masala, cumin, coriander, turmeric, salt and avocado oil. Mix everything together really well and let it marinate for at least 30 minutes! (Longer the better though) 2. Add the chicken to a sheet pan with a wire rack on top and broil on high until it's cooked through and has some nice char on it. I kept mine about 6 inches from the broiler and flipped it halfway through. Just make sure the chicken reaches 165°F! 3. While the chicken is cooking, start on the butter chicken sauce! Melt the butter and oil together over medium heat, then add the cloves, peppercorns, bay leaf and cinnamon stick. Let those cook for about 30 seconds. 4. Add the sliced onion and let that cook for about 8-10 minutes until it's nice and soft and starting to get a little golden. Add the garlic and ginger and cook for another minute. 5. Push everything to the side and add the tomato paste directly to the pan. Let that cook for 1-2 minutes until it darkens up a little, then mix everything together. 6. Add the Kashmiri chili powder, cayenne, cumin, coriander and cardamom and let those cook for another 20-30 seconds. 7. Crush the whole peeled tomatoes with your hands and add those in with all of the juices from the can. Let everything simmer uncovered for about 15-20 minutes until it thickens up and the tomatoes cook down. 8. Take out the whole spices you can find, then blend everything until SUPER smooth. I also poured mine through a fine mesh strainer back into the pan because I wanted the sauce extraaaa smooth! 9. Add the salt, sugar, heavy cream and crushed kasuri methi and let that simmer for about 5 minutes. 10. Add 1/2 tsp garam masala and let it cook for another 2-3 minutes. Give it a taste and add a little more garam masala or salt if you think it needs it! I also stirred in another tbsp of butter at the very end. DON'T FORGET TO SAVE SOME SAUCE FOR DIPPING!!! I took out about 1/2-3/4 cup before adding the chicken. 11. Add the cooked chicken to the rest of the sauce and let everything simmer together on low for another couple minutes. 12. For the tacos, add some mozzarella to one half of each tortilla, then the butter chicken and a little more mozzarella. Fold them over and lightly spray the outside with avocado oil. 13. Bake at 425°F for about 8-12 minutes, flipping halfway through, until they're nice and crispy! 14. Open them up and add some fresh red onion + cilantro and serve with that extra butter chicken sauce for dipping!!! #fyp #explorepage✨ #dinner #EasyRecipe #recipes - @taryneliseee