New to Q? Enjoy $15 off your first $35 order
with code HELLO15  Copy | Details
Butter Chicken Tacos

Butter Chicken Tacos

David Venable

Prep Time: 20 minutes

Serves: 8 tacos

Ingredients

  • 1.5 lbs boneless, skinless chicken thighs
  • 1/2 cup butter chicken sauce
  • 1 Tbsp. neutral oil
  • 1/2 cup Greek yogurt
  • Zest of one lime
  • Salt and pepper to taste
  • 1 mango, peeled and sliced thin
  • 1 (5") piece of cucumber, peeled and sliced thin
  • 10 cherry tomatoes, sliced thin
  • Juice of one lime
  • Salt and pepper to taste
  • 8 mini naan bread
  • 1/4 cup butter chicken sauce
  • Cilantro for garnish

Preparation

Set oven to 325˚F.

Toss chicken, sauce, and oil together, place on a cookie sheet lined with parchment paper and bake for 25 to 30 minutes.

While the chicken is baking, prepare the garnishes by mixing yogurt and zest together in a small bowl, set aside. In another bowl, toss the mango, cucumber, tomatoes, lime juice and salt and pepper; set aside. Warm the naan bread by wrapping in aluminum foil and placing in the oven until they are warmed through, reserve.

Once the chicken in cooked to an internal temperature of 165˚F, remove from the oven and allow to cool enough to handle.

Slice chicken into 1/2 inch slices and place into a bowl with the extra sauce, any drippings on the parchment paper, and toss to coat evenly.

To build the tacos, smear the yogurt mixture on top of each naan bread, followed by the chicken, then the mango salad, and garnish with cilantro.

Cook's Notes

For extra flavor, try marinating chicken in the butter chicken sauce overnight.

Print Recipe