30-Minute Butter Chicken Taquitos - Crispy Air Fry

Dinner on busy weeknights usually requires speed and simplicity. These crisp taquitos bring rich Indian spices into a hand-held format that cooks in ten minutes.

A simple stovetop sauce made with garlic, ginger spices, tomato paste, and Greek yogurt coats pre-cooked shredded chicken before it gets rolled up tightly with cheese. You can pop them into an air fryer or oven for a quick meal.

Step-by-Step Instructions

1. Shred the cooked chicken and set it aside.

2. For the Sauce: In a pan, melt the butter over medium heat. Add the diced red onion and sauté until soft and golden.

3. Add the minced garlic and cook for 30 seconds until fragrant.

4. Stir in garam masala, cumin, turmeric, chili powder, and garlic powder, and cook until the spices are fragrant (about 30 seconds).

5. Stir in the tomato paste and cook for 1 minute to blend the flavors.

6. Add the Greek yogurt and mix well, followed by the heavy cream or coconut milk. Stir until smooth and creamy.

7. Thin with water as needed and season with salt. Let the sauce simmer for 2-3 minutes. Save half the sauce for dipping.

8. Toss the shredded chicken in the remaining half of the butter chicken sauce until it’s well coated.

9. Fill each tortilla with the butter chicken mixture and a sprinkle of cheese. Roll them up tightly.

10. Lightly spray the taquitos with olive oil. Air Fry at 400°F for 8-10 minutes, or bake at 400°F for 10-12 minutes, until crispy and golden.

11. Blend the reserved sauce until smooth for a perfect dipping sauce.

12. Serve the crispy taquitos with the butter chicken dipping sauce and fresh tomato chutney on the side.

13. Enjoy!

Variations

Dairy-Free Option

Use coconut milk in place of heavy cream, plain plant yogurt instead of Greek yogurt, and vegan butter.

How to Store 30-Minute Butter Chicken Taquitos

Frequently Asked Questions

30-Minute Butter Chicken Taquitos – Crispy Air Fry

Crispy low-carb butter chicken taquitos stuffed with spiced chicken and melted mozzarella. Quick 30-minute recipe air fried or baked at 400 degrees.

18 minPrep time12 minCook time30 minTotal4Servings

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Ingredients

• 2 cups cooked shredded chicken
• 9 low-carb tortillas
• 1 cup shredded mozzarella cheese (or cheddar cheese, if preferred)
• olive oil spray (for cooking)
• ½ cup greek yogurt (or plain yogurt)
• ¼ cup tomato paste
• ¼ cup heavy cream (or coconut milk)
• 2 tablespoons butter
• ½ red onion (diced)
• 4 garlic cloves (minced)
• 1 teaspoon garam masala
• ½ teaspoon ground cumin
• 1 teaspoon turmeric
• ½ teaspoon chili powder (adjust for spice level)
• ½ teaspoon garlic powder
• salt (to taste)
• ¼ cup water (as needed)

Instructions

1. 1Shred the cooked chicken and set it aside.
2. 2For the Sauce: In a pan, melt the butter over medium heat. Add the diced red onion and sauté until soft and golden.
3. 3Add the minced garlic and cook for 30 seconds until fragrant.
4. 4Stir in garam masala, cumin, turmeric, chili powder, and garlic powder, and cook until the spices are fragrant (about 30 seconds).
5. 5Stir in the tomato paste and cook for 1 minute to blend the flavors.
6. 6Add the Greek yogurt and mix well, followed by the heavy cream or coconut milk. Stir until smooth and creamy.
7. 7Thin with water as needed and season with salt. Let the sauce simmer for 2-3 minutes. Save half the sauce for dipping.
8. 8Toss the shredded chicken in the remaining half of the butter chicken sauce until it’s well coated.
9. 9Fill each tortilla with the butter chicken mixture and a sprinkle of cheese. Roll them up tightly.
10. 10Lightly spray the taquitos with olive oil. Air Fry at 400°F for 8-10 minutes, or bake at 400°F for 10-12 minutes, until crispy and golden.
11. 11Blend the reserved sauce until smooth for a perfect dipping sauce.
12. 12Serve the crispy taquitos with the butter chicken dipping sauce and fresh tomato chutney on the side.
13. 13Enjoy!

Food safety: Check the thickest part with a food thermometer. Poultry must reach 165°F (74°C); color alone is not reliable.

Cook's note: Serve these crispy taquitos alongside the warm reserved dipping sauce and fresh tomato chutney.

Servings: 4

Cuisine: Indian Fusion

Course: Main Course

RecipesCooker18 minutes12 minutes30 minutes