Make the Cumin-Lime Slaw: In a medium bowl, whisk together 1 tbsp lime juice, 1 tbsp olive oil, 1/2 tsp ground cumin, and 1/4 tsp salt. Add the shredded cabbage and chopped cilantro. Toss thoroughly and set aside in the refrigerator to chill and marinate.

Make the Concentrated Butter Chicken: Melt 1 tbsp butter and 1 tbsp oil in a large skillet over medium heat. Add the minced onion and cook for 4 minutes until translucent. Stir in ginger-garlic paste and cook for 60 seconds.

Add garam masala, cumin, coriander, Kashmiri chili powder, and salt. Stir for 30 seconds to bloom the spices.

Pour in the tomato sauce. Simmer vigorously for 4 to 5 minutes, stirring frequently, until the sauce reduces, darkens, and thickens significantly into a thick glaze.

Reduce heat to low. Stir in the heavy cream until smooth. Fold in the shredded chicken and remaining 1 tbsp butter. Simmer gently on low for 3 to 4 minutes until the chicken is thoroughly coated and heated to 165°F (74°C). Remove from heat and stir in crushed kasuri methi.

Warm the Tortillas: Heat a dry cast-iron skillet or griddle over high heat. Warm the tortillas for 30 to 45 seconds per side until pliable with light blister marks. (Stack them in a clean kitchen towel to keep warm and soft).

Assemble: Double up the corn tortillas for structural support. Spoon a generous portion of warm butter chicken into the center of each taco. Top with a mound of crunchy cumin-lime slaw, crumbled cotija cheese, and fresh cilantro. Serve immediately with extra lime wedges.