Quick Butter Chicken Tacos with Cumin-Lime Slaw (15 Mins)

Why You’ll Love This Recipe

• Weeknight Fast: Ready from start to finish in just 25 minutes.
• Use a Concentrated Filling: Reducing the tomato sauce to a glaze keeps the butter chicken inside the tortillas instead of running onto the plate.
• Slaw Cuts the Richness: Cabbage dressed with lime and cumin adds crunch and acidity against the creamy chicken.
• Warm and Double the Tortillas: Briefly blistered corn tortillas bend without cracking; two layers support the saucy filling.

Key Technique

Cooking the butter chicken sauce to a concentrated glaze consistency rather than a soup bowl gravy ensures the tacos stay crisp and don't soak through the tortillas.

How to Make It Step-by-Step

Step 1

Make the Cumin-Lime Slaw: In a medium bowl, whisk together 1 tbsp lime juice, 1 tbsp olive oil, 1/2 tsp ground cumin, and 1/4 tsp salt. Add the shredded cabbage and chopped cilantro. Toss thoroughly and set aside in the refrigerator to chill and marinate.

Step 2

Make the Concentrated Butter Chicken: Melt 1 tbsp butter and 1 tbsp oil in a large skillet over medium heat. Add the minced onion and cook for 4 minutes until translucent. Stir in ginger-garlic paste and cook for 60 seconds.

Step 3

Add garam masala, cumin, coriander, Kashmiri chili powder, and salt. Stir for 30 seconds to bloom the spices.

Step 4

Pour in the tomato sauce. Simmer vigorously for 4 to 5 minutes, stirring frequently, until the sauce reduces, darkens, and thickens significantly into a thick glaze.

Step 5

Reduce heat to low. Stir in the heavy cream until smooth. Fold in the shredded chicken and remaining 1 tbsp butter. Simmer gently on low for 3 to 4 minutes until the chicken is thoroughly coated and heated to 165°F (74°C). Remove from heat and stir in crushed kasuri methi.

Step 6

Warm the Tortillas: Heat a dry cast-iron skillet or griddle over high heat. Warm the tortillas for 30 to 45 seconds per side until pliable with light blister marks. (Stack them in a clean kitchen towel to keep warm and soft).

Step 7

Assemble: Double up the corn tortillas for structural support. Spoon a generous portion of warm butter chicken into the center of each taco. Top with a mound of crunchy cumin-lime slaw, crumbled cotija cheese, and fresh cilantro. Serve immediately with extra lime wedges.

Troubleshooting Common Issues

Tortillas tear or get soggy

Two reasons: sauce was too thin, or tortillas weren't doubled. Simmer the butter chicken until it looks like a barbecue glaze rather than soup, and always use two warm corn tortillas per street taco.

Tacos taste overly heavy

Butter chicken is rich in butter and cream. The chilled cumin-lime slaw is essential because citric acid cuts through dairy fat. Add an extra squeeze of fresh lime right before eating.

Slaw turns limp

Dress the cabbage slaw within 15 minutes of serving so the cell walls remain crisp and crunchy.

Storage & Reheating

Cooked chicken must be reheated to 165°F (74°C). Keep shredded cabbage refrigerated until dressed to preserve crisp texture. Store leftovers in an airtight glass container at 40°F (4°C) or below for up to 3 to 4 days. Reheat gently with a splash of broth or water until piping hot throughout (165°F / 74°C).

TrendyTadka Editorial

Weeknight Butter Chicken Tacos with Cumin-Lime Slaw

Juicy, spiced shredded chicken simmered in a luscious tomato-butter sauce, piled into warm charred tortillas and topped with crunchy cumin-lime cabbage slaw.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 8

Course: Dinner, Main Course

Cuisine: Indian-American Fusion

Ingredients Method

Ingredients

  

Ingredients

• 3 cups cooked rotisserie chicken shredded or chopped
• 8 small street taco corn tortillas or mini flour tortillas
• 2 tbsp unsalted butter
• 1 tbsp neutral cooking oil
• 1 medium yellow onion finely minced
• 1 tbsp ginger-garlic paste
• 1 can 8 oz / 227 g tomato sauce or pureed tomatoes
• 1 tsp garam masala
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp Kashmiri chili powder or mild paprika
• 1/2 tsp kosher salt
• 1/3 cup heavy whipping cream
• 1 tsp dried fenugreek leaves kasuri methi, crushed
• 2 cups shredded cabbage coleslaw mix green and red cabbage
• 1 tbsp fresh lime juice
• 1 tbsp extra-virgin olive oil
• 1/2 tsp ground cumin for slaw
• 1/4 cup fresh cilantro chopped
• 1/4 cup cotija cheese or crumbled queso fresco optional garnish
• Lime wedges for serving

Method

 

Step-by-Step Instructions

1. Make the Cumin-Lime Slaw: In a medium bowl, whisk together 1 tbsp lime juice, 1 tbsp olive oil, 1/2 tsp ground cumin, and 1/4 tsp salt. Add the shredded cabbage and chopped cilantro. Toss thoroughly and set aside in the refrigerator to chill and marinate.
2. Make the Concentrated Butter Chicken: Melt 1 tbsp butter and 1 tbsp oil in a large skillet over medium heat. Add the minced onion and cook for 4 minutes until translucent. Stir in ginger-garlic paste and cook for 60 seconds.
3. Add garam masala, cumin, coriander, Kashmiri chili powder, and salt. Stir for 30 seconds to bloom the spices.
4. Pour in the tomato sauce. Simmer vigorously for 4 to 5 minutes, stirring frequently, until the sauce reduces, darkens, and thickens significantly into a thick glaze.
5. Reduce heat to low. Stir in the heavy cream until smooth. Fold in the shredded chicken and remaining 1 tbsp butter. Simmer gently on low for 3 to 4 minutes until the chicken is thoroughly coated and heated to 165°F (74°C). Remove from heat and stir in crushed kasuri methi.
6. Warm the Tortillas: Heat a dry cast-iron skillet or griddle over high heat. Warm the tortillas for 30 to 45 seconds per side until pliable with light blister marks. (Stack them in a clean kitchen towel to keep warm and soft).
7. Assemble: Double up the corn tortillas for structural support. Spoon a generous portion of warm butter chicken into the center of each taco. Top with a mound of crunchy cumin-lime slaw, crumbled cotija cheese, and fresh cilantro. Serve immediately with extra lime wedges.