Empty My Fridge
30-Minute Butter Chicken Taquitos
Ingredients
- Chicken · cooked shredded2 cups
- Tortilla9
- Mozzarella cheese · shredded1 cup
- Olive oil · for cooking
- Greek yoghurt½ cups
- Tomato paste¼ cups
- Heavy cream¼ cups
- Butter2 tbsp
- Red onion · diced½
- Garlic · minced4
- Garam masala1 tsp
- Cumin · ground½ tsp
- Turmeric1 tsp
- Chili powder½ tsp
- Garlic powder½ tsp
- Saltto taste
Instructions
- Shred the cooked chicken and set it aside.
- Melt the butter in a pan over medium heat, add the red onion and cook until soft and golden.
- Add the garlic and cook for 30 seconds until fragrant.
- Stir in the garam masala, cumin, turmeric, chili powder and garlic powder and cook about 30 seconds until fragrant.
- Stir in the tomato paste and cook for 1 minute.
- Add the Greek yogurt, then the cream or coconut milk, and stir until smooth and creamy.
- Thin with water as needed, season with salt and simmer for 2-3 minutes. Set half the sauce aside for dipping.
- Toss the shredded chicken in the remaining sauce until well coated.
- Fill each tortilla with the chicken mixture and a sprinkle of cheese, then roll tightly.
- Lightly spray the taquitos with olive oil. Air fry at 400°F for 8-10 minutes, or bake at 400°F for 10-12 minutes, until crispy and golden.
- Blend the reserved sauce until smooth to use as a dipping sauce.
Summarized from Tasty's video. Watch it for the details.
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