Marinate the chicken

• In a bowl, combine the chicken thighs with the ginger puree, minced garlic, lemon juice, greek yogurt, smoked paprika, garam masala, black pepper, ground coriander, cumin, chili powder and turmeric.
• Mix well to coat the chicken, then cover and refrigerate.

Cook the chicken

• Heat a drizzle of olive oil in a frying pan over medium-high heat.
• Add the marinated chicken and cook until browned and cooked through.

Make the curry sauce

• In a saucepan, heat a little olive oil and soften the diced onion.
• Add the ginger puree, minced garlic, garam masala, chili powder, cumin and ground coriander and cook until fragrant.
• Stir in the sugar and tomato puree, then simmer.

Finish the sauce

• Pour in the heavy cream and stir in the butter.
• Add the cooked chicken and simmer until the sauce thickens slightly.
• Stir in the chopped cilantro.

Assemble the tacos

• Warm the flour tortillas in a dry pan.
• Fill each tortilla with the butter chicken and top with shredded mozzarella.
• Fold and serve.