1

Sauté the Onion

Heat a small amount of oil in a large skillet over medium heat. Add the chopped onion and cook for 3–4 minutes until softened.

2

Add the Garlic

Stir in the minced garlic and cook for approximately 30 seconds until fragrant.

3

Cook and Season the Chicken

Add the ground chicken and cook for approximately 7–10 minutes, breaking it into small pieces with a wooden spoon. Stir in the tomato paste, soy milk, diced bell peppers, paprika, chili powder, turmeric, garlic powder, black pepper, garam masala, and salt. Continue cooking until the chicken reaches 165°F (74°C).

4

Thicken the Filling

Simmer for approximately 5 minutes, stirring occasionally, until excess moisture evaporates and the mixture becomes thick enough to hold inside the cones. Remove from heat and cool slightly.

5

Shape the Tortilla Cones

Cut each tortilla in half. Roll each half into a cone, overlapping the edges and securing with a toothpick. Repeat to make 12 cones. Warm the tortillas briefly if they are difficult to roll.

6

Fill and Bake

Preheat the oven to 375°F (190°C). Optionally pre-crisp the empty cones briefly, then fill each with the chicken mixture and top with shredded mozzarella. Arrange on a baking tray and bake for approximately 5–7 minutes, or until the tortillas are golden and crispy and the cheese has melted. Remove all toothpicks before serving.

7

Garnish and Serve

Sprinkle with fresh parsley and serve warm with salsa, garlic sauce, sour cream, or your favorite dipping sauce.