Back at the Summer Fresh recipe challenge with the second fresh sauce, Butter Chicken. To be honest, I made another recipe, a biryani, using the sauce but because it was labour intensive, I went back to the drawing board. And since I will put just about anything in a taco, I give you...
Butter Chicken Tacos with Tamarind Chutney, Yogurt and Mint
4 wheat or corn tortillas
4 chicken thighs, sliced
3/4 cup Summer Fresh Butter Chicken sauce
4 tbsp plain yogurt
fresh mint leaves to garnish
5 tbsp tamarind
3/4 cup water
3 tbsp sugar
1 tsp coconut oil
1/4 tsp cumin seeds
1/4 tsp garam masala
1/4 tsp fresh ginger, grated
Marinate the chicken in 1/2 cup of the sauce while you prepare the chutney. Bring the tamarind and water to a boil over high heat. Add the sugar and boil til the tamarind becomes soft and the liquid is reduced by 1/3. Let cool. Be sure to pick out any pits that may still be in there. Heat the coconut oil over medium heat and toast the spices til fragrant, about 3 min. Combine the spice mixture with the tamarind and process in a food processor til smooth. There will be some leftover which will make the perfect condiment the next time you use the remaining butter chicken sauce.
Preheat the oven to a high temperature broil. Broil the chicken til browned and cooked through. This will only take a few minutes depending, of course, on how small you sliced the chicken. This would be even better grilled so feel free to fire up the BBQ.
To assemble each taco, heat the tortillas in the oven wrapped in damp paper towel until warm and soft. Heat the remaining 1/4 cup of the sauce. Spread one tablespoon of sauce on a tortilla, followed by 1/4 of the chicken, a tablespoon each of the chutney and yogurt, finishing with some mint leaves.
Fusion tacos are always a winner in my books and this one was no different. I will admit the only thing missing was some heat. So slice up a spicy red chilli, add some cayenne to the chutney, or squeeze on a lil' sriracha love.