 Butter Chicken is usually served with naan or with rice. But during an ice storm when the roads and supermarkets are all closed, you make due with what you've got on hand. In my case, I had to sub out the naan with penne noodles. This was still super yummy, and my son couldn't get enough of the sauce. He was soaking is up with all of the fresh sourdough I had on hand. Since I am keeping it real in terms of time, this was a 35 minute recipe. But that extra 5 minutes was totally worth it. And the leftovers the next day were even better! Enjoy! Butter Chicken
INGREDIENTS:
PREPARATION: 1. In a large bowl, combine the chicken, salt, smoked paprika, garam masala, turmeric, chili powder, black pepper, and Greek yogurt. Mix well and allow to marinate for 20 minutes to 1 hour. 2. In a large skillet, melt the butter and olive oil over medium heat. 3. Add the chopped onion and sauté until soft and golden brown (5-6 minutes). 4. Stir in the grated ginger and minced garlic and cook for 30 seconds until fragrant. 5. Pour in the tomato sauce and apple cider vinegar. Stir and simmer for 10 minutes, allowing the sauce to thicken. 6. Add the marinated chicken pieces to the pan and cook until the chicken in fully cooked (approx. 10-12 minutes). 7. Lower the heat and stir in the lemon juice and the heavy cream. Let it simmer for 5 minutes until creamy and rich. 8. Garnish with fresh cilantro and serve hot with rice or warm naan.  I had seen a number of recipes for this type of "fried taco" on Tik Tok and IG, and I even read that these are Kate Hudson's family's favorite. So these tacos on my radar, but when my son saw them online he said he HAD to have them. That's when I knew it was time to try them in the Delaney Test Kitchen. These were so easy, very flavorful, and definitely came in under my 30 minute cutoff. You can control the heat with the cayenne and the jalapeno. I tend to make them hotter than I'd like for me, but that's not a high bar since the boys all have much higher heat tolerances than I do. That being said, they said these were perfect. This is definitely my most requested recipe of the past 12 months. I hope you enjoy them, too! Crispy Beef Tacos with Garlic Lime Ailoli INGREDIENTS:
HOMEMADE TACO SEASONING:
GARLIC LIME AIOLI: (optional)
For Assembly:
PREPARATION: 1. In a small bowl, whisk together the Taco Seasoning Spices, and set aside. 2. Heat 1 Tbsp of the Avocado Oil in a large pan over medium heat. Add the diced onion and sautee until soft and fragrant (approx. 4 minutes). Then add the minced garlic and cook for 30 seconds more before adding the ground beef and breaking it up. 3. Cook the beef until it is mostly browned, then add the Taco Seasoning and the tomato paste, and mix well. Sautee for 2-3 minutes. 4. Pour in the Beef Stock and cook for 8-10 minutes, or until the liquid evaporates and the beef is fully cooked. Set it aside. 5. Make the Aioli: Add all of the aioli ingredients to a blender or food processor. Blend until smooth. 6. Make the Tacos: Lay a tortilla flat, and sprinkle with a thin layer of mozzarella. Add 2-3 Tbsp of the beef filling on top of the cheese and then top with 2-3 Tbsp more of the cheese. Fold in in half. Repeat until you have assembled all the tacos. 7. Fry the tacos: Heat a light layer of avocado oil in a pan over medium-low heat. Add the taco and cook until crispy golden on both sides, adding more oil as needed. Work in batches so they have room to crisp. 8. Plate the tacos and serve with the aioli and any other topping you may choose. We usually use some sour cream, salsa, and cilantro. Enjoy!  The Homemade Taco Seasoning is so pretty before you mix it! |