Heat 1 tablespoon oil in a frying pan over medium-high heat.

Add chicken. Add ground fenugreek, garam masala, and ground black pepper. Toss to coat chicken in the spices.

Season with salt and pepper. Fry, stirring occasionally, for about 5-7 minutes or until chicken is browned and cooked through.

Remove chicken from the pan.

To the same pan, add 1 tablespoon oil.

When hot, add onions. Saute, stirring occasionally, for 2 minutes or until the onions are soft and translucent.

Add garlic and ginger. Saute, stirring, for about one minute or until fragrant.

Add cumin, garam masala, red chili powder, butter, and lemon juice. Saute, stirring, for about 1 minute or until aromatic.

Add tomato paste. Saute, stirring, for about 2 minutes. Season with salt.

Stir in cream. Bring to a boil. Simmer for about 2-3 minutes. The sauce should be thick enough to coat the chicken.

Add cooked chicken and dried fenugreek leaves. Stir to combine. Heat through.

Remove butter chicken from the pan. Divide into 10 equal portions.

Depending on the size of the frying pan, place 2 or 3 tortillas in the pan.

Top with butter chicken. Add mozzarella.

Fold the tortillas in halves. Cook for about 3 minutes or until the chicken is melted and the tacos are crispy on both sides.

Transfer tacos to a serving plate. Repeat with the remaining tacos, butter chicken, and shredded cheese.

Garnish with coriander (cilantro) leaves. Serve with green chutney and lemon wedges.