Butter Chicken Tacos

Marinate the chicken with salt, red chilli powder, cumin powder, and ginger garlic paste. Mix well and set aside.

In a pan, heat up some oil and cook the marinated chicken until golden.

In a different pan, heat up 2 tbsp butter and add onion, cashews, tomato, salt, red chilli powder, and sugar.

Cook on medium until the tomatoes and onion soften. Let them cool down, and grind into a paste.

In the same pan, heat up 3 tbsp butter and add kashmiri red chilli powder. Add the sauce and let it bubble for 1-2 minutes. Add the chicken, mix well, then add heavy cream and kasuri methi. Garnish with chopped cilantro.

In a pan, heat up oil and place the tacos. Add mozzarella cheese and 2-3 tbsp of the butter chicken.

Let the taco crisp up on the bottom and then fold it in half.