Butter Chicken Tacos with Turmeric Rice

Butter Chicken

• 3 chicken breasts
• ½ onion, diced
• 1 tablespoon butter
• 2 teaspoons olive oil
• 1 clove garlic, chopped
• ½ teaspoon salt
• ¼ teaspoon paprika
• ¼ teaspoon black pepper
• 1 (15-oz) jar Butter Masala Indian Simmer Sauce

Turmeric Rice

• 1 cup rice, rinsed
• 2 cups water
• 1 teaspoon salt
• ½ teaspoon turmeric
• 1 tablespoon butter

For Assembly

• 8 flour tortillas, warmed (see how to make homemade butter tortillas)
• 1 large carrot, freshly shredded
• 1 tablespoon fresh cilantro, chopped

• Swap chicken breasts for thighs for extra juiciness.
• Use store-bought butter chicken sauce if you’re short on time.
• Add peas or bell peppers to the crockpot for some veggie goodness.
• Sprinkle crushed cashews on top for a little crunch.
• Try naan or rice bowls instead of tortillas for a different twist.

Here’s the step-by-step recipe…

• Don’t skip browning the chicken – it adds flavor before it hits the crockpot.
• Marinate if you can – even 20–30 minutes makes a difference.
• Toast the rice first – it gives the turmeric rice a nutty, extra-flavorful base.
• Warm your tortillas – soft, buttery shells make these tacos feel extra special.

Check out this fun recipe for the Viral Sheet Pan Nachos With Sliding Cheese.