In a large skillet over medium heat, melt 50g of butter and sauté 3 minced garlic cloves and 1 teaspoon of minced ginger until fragrant, about 2 minutes. Add 600g of boneless, skinless chicken, diced, and cook for 6-8 minutes until golden and cooked through. Stir in 200g of tomato puree, 200g of heavy cream, and the ground spices: 1 teaspoon each of cumin, coriander, turmeric, garam masala, chili powder, and paprika. Simmer for 10 minutes until creamy, then cool the mixture.

In a small saucepan, melt 100g of unsalted butter over low heat. Add 4 minced garlic cloves and optional 1 teaspoon of chili flakes, stirring frequently for about 2-3 minutes until garlic is just golden and fragrant. Remove from heat and stir in chopped fresh coriander.

Roll out 600g of pizza dough on a lightly floured surface into approximately 6-inch circles. Place a generous spoonful of the cooled butter chicken filling in the center of each circle, followed by a handful of shredded mozzarella cheese (about 33g per calzone).

Fold each dough circle over the filling to create a half-moon shape. Pinch the edges tightly to seal.

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and place your calzones on it. Bake for 15-20 minutes or until they are golden brown and crispy.

Once baked, remove the calzones from the oven and let them cool slightly. Garnish with additional fresh coriander and serve warm.