Marinate the chicken

• In a bowl, combine the chicken pieces with the Greek yogurt, Kashmiri chili powder, red chili powder, garam masala, ground coriander, ground cumin, garlic powder, salt, lime juice and olive oil.
• Mix well so every piece is thoroughly coated, then cover and let marinate for at least 30 minutes.

Sear the chicken

• Heat a skillet over medium-high heat with a splash of olive oil.
• Add the chicken pieces in a single layer, cooking in batches if needed to avoid crowding the pan.
• Sear for 4 to 5 minutes on each side until nicely charred and cooked through, then set aside.

Start the makhani sauce

• In the same skillet, melt the butter over medium heat.
• Add the chopped onion and sauté for 4 to 5 minutes until soft and translucent.
• Stir in the ginger-garlic paste and cook for 1 minute until fragrant.

Simmer and blend the sauce

• Pour in the crushed tomatoes and simmer for 5 minutes.
• Blend the onion and tomato mixture until completely smooth, then return it to the pan.

Finish the sauce

• Add the tomato paste, Kashmiri chili powder, garam masala and ground coriander.
• Stir in the cream and the crushed kasuri methi.
• Let it simmer for another 2 to 3 minutes until smooth and rich.

Coat the chicken in the sauce

• Add the seared chicken pieces back into the simmering butter chicken sauce, tossing well so every piece is coated.
• Simmer for 2 to 3 minutes, then remove from the heat.

Assemble the tacos

• Heat a little olive oil in a skillet over medium heat.
• Place a layer of mozzarella on a tortilla, add a spoonful of butter chicken and fold into a half-moon.
• Repeat with the remaining tortillas.

Fry the tacos

• Fry the tacos in the hot skillet for 2 to 3 minutes per side until the shell is deep golden-brown and crispy.
• Drain briefly and serve hot.