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Butter Chicken Tacos

Butter chicken tacos with tender chicken in a creamy tomato-butter sauce nestled in warm flour tortillas. This Indian-Mexican fusion taco recipe simmers the sauce until thick, then finishes with cilantro and lime for bright, creamy flavor.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main
Cuisine: Indian-Mexican Fusion
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 1.5 lb boneless, skinless chicken thighs Cubed for even cooking.
Butter and aromatics
  • 3 tbsp butter Use for sautéing and building the sauce base.
  • 1 onion Diced.
  • 3 garlic cloves Minced.
  • 1 tbsp ginger paste
Tomato-butter sauce
  • 1 can (14.5 oz) diced tomatoes Use canned diced tomatoes.
  • 0.5 cup heavy cream For creamy finish.
  • 2 tbsp tomato paste
  • 1 tsp garam masala
  • 1 tsp cumin
  • 0.5 tsp paprika
Taco assembly
  • 8 flour tortillas Use 8–10 flour tortillas, warmed before filling.
  • 1 salt and pepper To taste.
  • 1 fresh cilantro For serving.
  • 1 lime wedges For serving.

Equipment

  • 1 cast iron skillet

Method
 

Cook the butter chicken
  1. Melt butter in a large skillet and sauté the diced onion until softened, stirring occasionally, about 5 minutes (no temperature needed beyond keeping it at a steady sizzle). When the onion looks translucent, add the garlic and ginger paste.
  2. Cook the garlic and ginger paste for 1 minute until fragrant, scraping the pan so nothing sticks.
  3. Add the cubed chicken thighs and cook until golden on all sides, turning pieces so all sides brown evenly, about 8–10 minutes total.
  4. Stir in tomato paste and diced tomatoes, then add garam masala, cumin, and paprika until the chicken is evenly coated.
  5. Simmer for 12-15 minutes until the chicken is cooked through, keeping the sauce at a gentle bubble and thickening slightly.
  6. Stir in heavy cream and simmer for 2-3 minutes until the sauce is creamy and visibly thick, scraping up any browned bits.
  7. Season with salt and pepper to taste, then turn off the heat and keep the sauce warm.
Warm and fill the tacos
  1. Warm the flour tortillas in a dry skillet or microwave until pliable and steaming lightly.
  2. Fill each tortilla with butter chicken sauce and chicken, letting some sauce show on top.
  3. Serve with fresh cilantro and lime wedges for garnish and brightness.

Notes

Pro tip: cube the chicken evenly so it turns golden fast and stays tender in the simmer. Store leftover butter chicken (sauce and chicken) in the fridge up to 4 days; rewarm gently on the stove and add a splash of cream or water if it thickens too much. Freezer: yes—freeze the chicken sauce up to 3 months, then thaw and reheat. Dietary swap: use coconut cream instead of heavy cream for a dairy-free, still-creaminess result (simmer briefly to thicken).