Marinate the chicken:
In a large bowl, mix together yoghurt, lemon juice, spices, and salt. Add chicken and coat well. Cover and marinate in the fridge for at least 1 hour.

Cook the chicken:
Heat a bit of oil in a pan over medium-high heat. Sear the marinated chicken in batches until browned (no need to cook through). Set aside.

Make the sauce:
In the same pan, melt the butter. Sauté onion until soft, about 5 minutes. Add garlic and ginger and cook for 1–2 minutes. Stir in spices and tomato paste, cooking for another minute. Add tomato purée and bring to a simmer. Let cook for 10 minutes.

Add chicken & cream:
Return the browned chicken to the pan. Stir in cream and simmer gently for 15–20 minutes, or until chicken is cooked through and the sauce is rich and creamy. Season to taste.

Make the naan:
In a mixing bowl, combine flour, baking powder, baking soda, salt, and yoghurt. Mix to form a dough. Knead briefly until smooth, then divide into 6–8 balls. Roll each one out on a floured surface.

Cook the naan:
Heat a dry pan over medium-high heat. Cook each naan for 1–2 minutes per side until puffed and golden spots appear. Brush with melted butter or ghee while warm.

Garnish and serve:
Serve butter chicken hot, garnished with fresh coriander, alongside warm naan.

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