Cut the chicken: Cut the chicken thighs into strips, then cut the strips into bite-sized pieces.

Mince the garlic: Slice off the root part of the cloves. Bash them with a knife and peel off the skin. Mince the garlic with a knife or a mincer.

Mince the ginger: Separate the knobs and peel the skin with a knife. Cut the knobs into thin round slices, then cut the slices into thin strips. Cut the strips into small cubes, then mince them into small pieces.

Chop the cilantro: Bunch the cilantro into a small mound, then chop finely with a knife.

Season the chicken: Prepare a bowl and add 20 oz skinless boneless chicken thighs. Add the seasoning: 1/4 cup of Greek yogurt, 1/2 tbsp lime juice, 1 tsp paprika, 1 tsp ground cumin, 1/2 tsp garam masala, 1/2 tsp turmeric powder, 1/2 tsp Cajun seasoning, 1/2 tsp chili powder, 1/2 tsp cayenne, 1/2 tsp sugar, 1/4 tsp salt, and 1/2 tsp ground black pepper. Mix the seasoning blend and rub it on the chicken thighs.

Toast the tortillas: Toast 4 flour tortillas for 1 minute on each side in a pan over medium heat.

Caramelize the garlic and ginger: Place a pan over medium heat until hot. Add 2 tbsp unsalted butter, 1 tbsp garlic, and 1 tbsp ginger. Stir for 30 seconds to caramelize.

Start the sauce: Add 1 tbsp of Hunt’s tomato paste and stir for 30 seconds.

Stir-fry the chicken: Add the seasoned chicken and stir for 5 minutes.

Add more seasoning: Add 1/2 cup of homemade tomato sauce and 1/2 tbsp all-purpose flour. Stir for 2 minutes.

Cook down the sauce: Add 1/2 cup unsalted chicken broth and reduce the sauce by about half for 5 minutes. Then stir in 4 tbsp heavy cream for 1 minute and take it off the heat.

Garnish and serve: Sprinkle with 2 tbsp cilantro. Serve the chicken with the toasted flour tortillas.