In a bowl, combine the chicken thighs, greek yogurt, 1 tsp ginger puree, 1.5 tbsp minced garlic, lemon juice, smoked paprika, 1 tsp garam masala, black pepper, 1 tsp ground coriander, 1 tsp cumin, 1 tsp chili powder, and turmeric. Mix well to marinate the chicken.
Heat a pan over medium-high heat and cook the marinated chicken until browned and cooked through. Remove the chicken from the pan and set it aside.
In the same pan, add the diced onion, 0.5 tbsp ginger puree, 1 tbsp minced garlic, 1 tsp garam masala, 1 tsp chili powder, 1 tsp cumin, 1 tsp ground coriander, and sugar. Sauté until the onions are soft and fragrant.
Pour the tomato puree and heavy cream into the pan, stirring to combine. Bring the sauce to a gentle simmer.
Add the cooked chicken back into the sauce, along with the butter and a handful of chopped cilantro. Stir until well combined and the butter is fully melted.
Heat a separate skillet with a little olive oil over medium heat. Place a flour tortilla in the pan and top it with mozzarella cheese, a scoop of the butter chicken, and a little more cilantro.
Fold the tortilla in half and cook until the cheese is melted and both sides are golden and crispy. Repeat this process for the remaining tortillas.
Cook it hands-free.
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