Butter Chicken Taquitos
Ingredients:
Taquitos
4-5 tbsp olive oil
¼ onion, thinly sliced
2 tbsp tomato paste
½ cup water
½ tsp salt
½ tsp red chili powder
½ tsp turmeric
½ tsp ground coriander
½ tsp cumin
½ tsp dried fenugreek/methi
¼ cup heavy cream
2 cups of cooked chicken, shredded
1 cup shredded cheese
corn tortillas
1 tbsp flour
sour cream
Garnish
¼ onion sliced
1 tbsp lemon juice
3 tbsp chopped cilantro
2 tsp chaat masala/sumac
3-4 sliced green chilies
Instructions:
To make the taquitos, add olive oil to a pan and saute your onions for a few minutes. Once the onions are dark brown, add the tomato paste and water. Add the water a few tablespoons at a time. Cook the tomato paste for 1-2 minutes.
Add salt, red chili powder, turmeric, coriander, cumin and dried fenugreek to the paste and cook for a few minutes. This should form the consistency of a thick paste.
Add the heavy cream and the shredded chicken. Saute the chicken in the sauce for 1 minute and then remove from heat and let it cool.
When the chicken cools completely, mix in the shredded cheese.
Combine some flour with water to form a paste. This will act as your glue.
To assemble, lay a corn tortilla on a plate and fill with 2 tbsp of the chicken mixture.
Brush the ‘glue’ on one half of the tortilla and then roll tightly from the other end.
To cook, fry the taquitos in oil or in an air fryer. Turn them periodically while they are cooking so they are crispy on all sides.
To serve, top them with sour cream and mix together some sliced onions with lemon juice, cilantro, chaat masala or sumac. Garnish these onions on top as well as sliced green chillies.