Butter Chicken Tacos

Recipe ⬇️ Butter chicken tacos 🌮 Hit save 📌 for your next easy lunch or dinner Recipe (makes 5 tacos) For the chicken marinade 600g chicken mini fillets 2 tbsp butter chicken curry paste Juice of 1 lemon 1 tbsp olive oil or any other cooking oil In a bowl add all ingredients and combine, then rub the marinade all over the chicken mini fillets. Bake, air fry or pan fry until fully cooked. Mine was oven baked. Once cooled down, cut into bite size pieces. Ingredients the curry sauce 1 large onion, chopped 3 garlic cloves, minced 1 tbsp butter chicken curry paste 1 1/2 tbsp tomato pure 70ml water 70ml double cream Black pepper and salt 5g butter 2 tsp olive oil You will also need for the tacos Mini tortilla wraps Cheddar cheese slices or grated cheese Heat oil and butter in a pan, add the chopped onion and saute for 2-3 min, add the minced garlic, butter chicken curry paste, tomato pure and mix together, pour in the water and double cream, combine and simmer for 1-2 min, add in the cooked chicken pieces and simmer for another 2-3 min, or until the sauce is thickened. Place the mini tortilla wraps in a baking tray, add the cheese, following the butter chicken curry and more cheese on top. Fold the wraps and brush some of the leftover curry sauce on top of the tacos. Bake on 170-180C, flipping the tacos halfway through the baking time, so the bottom part not get soggy until crispy(not burnt). Garnish with fresh chopped coriander|cilantro Enjoy !!!

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% Daily Values based on a 2,000 calorie diet

Step 1

In a bowl add all and combine, then rub the marinade all over the chicken mini fillets. Bake, air fry or pan fry until fully cooked. Mine was oven baked.

Step 2

Once cooled down, cut into bite size pieces.

Step 3

Heat oil and butter in a pan, add the chopped onion and saute for 2-3 min, add the minced garlic, butter chicken curry paste, tomato pure and mix together, pour in the water and double cream, combine and simmer for 1-2 min, add in the cooked chicken pieces and simmer for another 2-3 min, or until the sauce is thickened.

Step 4

Place the mini tortilla wraps in a baking tray, add the cheese, following the butter chicken curry and more cheese on top. Fold the wraps and brush some of the leftover curry sauce on top of the tacos. Bake on 170-180C, flipping the tacos halfway through the baking time, so the bottom part not get soggy until crispy(not burnt).

Step 5

Enjoy !!!

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