In a saucepan on medium-high heat, add 4 tablespoons oil and 1 teaspoon ginger garlic paste, Saute for a few seconds.

Immediately add the following - red chili powder, cumin powder, paprika powder, salt, chicken bullion cube, ketchup and all purpose flour.

Saute for 10-15 seconds.

Using a whisk, GRADUALLY add water while whisking to prevent lumps from forming.

Allow the sauce to come to a simmer and cook for 5 minutes. It will not thicken too much.

Switch off the heat.

In a pan/small wok on medium-high heat, add 2 tablespoons of oil and 1 teaspoon ginger garlic paste.

Saute for a few seconds and then add the diced chicken.

Cover and cook until the water from the chicken almost dries up.

Then switch off the heat.

Now take 1 cup of the sauce and add it to the chicken. Using a potato masher or the back of a spoon, mash the chicken.

Then add 1/2 cup shredded cheese to the chicken mixture and mix.

Preheat the oven to 375 F.

Lightly brush the dish with oil (this will prevent the tortillas from sticking).

Spread 1/2 cup of the sauce on the base of the baking dish.

Take a tortilla, lay it flat and spoon 2-3 tablespoons of the chicken mixture at one end. Then roll it up to form a log. Place it in the baking dish SEAM SIDE DOWN.

Do this for all the tortillas making sure to lay them in the baking dish side by side.

Drizzle the sauce all over the packed rows of tortillas.

Then spread 1- 1 1/2 cup cheese as the final layer.

Bake in the oven for 20 minutes.