Butter Chicken Tacos

Mix the chicken thighs with thick curd, ginger-garlic paste, coriander powder, cumin powder, red chilli powder, turmeric powder, garam masala powder, lemon juice, and salt; marinate for at least 30 minutes.

Heat a little oil in a pan over medium heat and grill the marinated chicken until cooked through and lightly charred, about 8‑10 minutes; set aside.

In the same pan, sauté the sliced onion, sliced tomatoes, coriander stems, soaked cashews, and dry red chillies until softened, about 5 minutes.

Allow the sautéed mixture to cool slightly, then blend it into a smooth gravy.

Melt the butter in the pan, add the blended gravy, 0.5 tbsp coriander powder, 1 tsp red chilli powder, and salt; cook until the sauce thickens and the oil begins to separate, about 4 minutes.

Add the grilled chicken to the gravy, stir well, and cook for another 2 minutes; finish with fresh coriander leaves.

Place a tortilla in a clean pan over medium heat, add shredded mozzarella to one half, then a generous portion of the butter chicken mixture.

Fold the tortilla in half, lightly brush or spray the outside with oil, and grill both sides until crisp, golden, and the cheese has melted, about 2‑3 minutes per side.

Serve the butter chicken tacos hot and enjoy.