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Marinate 250gm chicken breast or boneless thigh with salt, ½ tsp red chilli powder, ½ tsp cumin powder, and 1 tsp ginger garlic paste. Mix well and set aside.
Heat oil in a pan and cook the chicken until golden.
In a different pan, heat 2 tbsp butter and add half a medium onion (roughly sliced), ¼ cup cashews, 1 large diced tomato, salt, ½ tsp red chilli powder, and ½ tsp sugar.
Cook on medium heat until tomatoes and onion soften. Let cool and grind into a paste.
In the same pan, heat 3 tbsp butter and add ¼ tsp kashmiri red chilli powder. Mix in the sauce and let it bubble for 1-2 minutes.
Add the cooked chicken and mix well. Add ⅛ cup heavy cream and a pinch of kasuri methi if desired. Garnish with chopped cilantro.
For taco assembly: Heat 4 tbsp oil in a pan and place taco shells in it. Add mozzarella cheese as desired and 2-3 tbsp of butter chicken.
Let the taco crisp up on the bottom and fold in half.
Serve and enjoy.