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Butter Chicken Tacos with Turmeric Rice Recipe

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4.2 from 77 reviews

These Butter Chicken Tacos with Turmeric Rice offer a delicious fusion of Indian and Mexican flavors, combining tender slow-cooked butter chicken with aromatic turmeric rice, all wrapped in warm flour tortillas and topped with fresh shredded carrot and cilantro. Perfect for a cozy taco night, this recipe is simple to prepare, flavorful, and ideal for feeding a crowd.

  • Total Time: 3 hours 40 minutes
  • Yield: 8 tacos

Ingredients

Butter Chicken

  • 3 large chicken breasts
  • ½ medium onion, diced
  • 1 tablespoon butter
  • 2 teaspoons olive oil
  • 1 clove garlic, chopped
  • ½ teaspoon salt
  • ¼ teaspoon paprika
  • ¼ teaspoon black pepper
  • 15 oz butter masala sauce

Turmeric Rice

  • 1 cup rice, rinsed
  • 2 cups water
  • 1 teaspoon salt
  • ½ teaspoon turmeric
  • 1 tablespoon butter

For Assembly

  • 8 medium flour tortillas, warmed
  • 1 large carrot, freshly shredded
  • 1 tablespoon fresh cilantro, chopped

Instructions

  1. Sauté the Onion: In a large pan over medium heat, melt the butter and sauté the diced onion for 3 to 4 minutes, stirring regularly until softened and translucent.
  2. Brown the Chicken: Season the chicken breasts with chopped garlic, salt, paprika, and black pepper. Push the sautéed onions to the side of the pan, add olive oil, and lightly brown the chicken on both sides over medium-high heat to develop flavor.
  3. Slow Cook: Transfer the butter masala sauce to a slow cooker. Add the browned chicken and sautéed onions to the crockpot. Cook on LOW for about 3 hours, or until the chicken reaches an internal temperature of 165°F and is fully cooked and tender.
  4. Make the Turmeric Rice: In a pot, toast the rinsed rice with salt, turmeric, and butter for about 2 minutes over medium heat. Add the water and bring to a boil, then reduce heat to low, cover, and simmer for approximately 20 minutes until the rice is cooked through and fluffy.
  5. Finish the Chicken: Remove the cooked chicken from the slow cooker and dice or shred it. Return the shredded chicken back into the crockpot and stir well to coat evenly with the sauce.
  6. Assemble Tacos: Warm the flour tortillas. Fill each tortilla with a portion of turmeric rice, a generous scoop of butter chicken, and top with freshly shredded carrot and chopped cilantro. Serve immediately.

Notes

  • Make sure the chicken is cooked to an internal temperature of 165°F for safe consumption.
  • You can substitute chicken thighs for breasts for a juicier result.
  • For a gluten-free option, use corn tortillas instead of flour tortillas.
  • Leftover butter chicken and turmeric rice make great meals for following days and can be stored in airtight containers in the refrigerator for up to 3 days.
  • If you prefer a spicier flavor, add chili powder or cayenne pepper to the seasoning.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 3 hours 25 minutes
  • Category: Dinner
  • Method: Slow Cooking
  • Cuisine: Fusion (Indian-Mexican)

Find it online: https://recipesvibe.com/butter-chicken-tacos-with-turmeric-rice-recipe/