Make the naan dough

• Mix the flour, garlic salt, sugar and baking powder in a bowl.
• Add the warm water, Greek yogurt, melted ghee and oil, then knead into a soft dough.
• Cover and let the dough rest.

Marinate the chicken

• Coat the diced chicken with the Greek yogurt and half of the garam masala, chili powder, paprika, cumin, coriander and salt.
• Set aside to marinate.

Cook the chicken

• Sear the marinated chicken in a hot pan until golden and cooked through.
• Remove and set aside.

Build the sauce base

• Sauté the onion, garlic and ginger until soft.
• Add the roma tomatoes, the remaining spices, the roasted cashews, apple cider vinegar, a splash of water, the sugar and salt.
• Simmer until the tomatoes break down.

Blend and finish the sauce

• Blend the sauce until smooth, then return it to the pan.
• Stir in the heavy cream and the cooked chicken.
• Simmer gently to combine.

Cook the naan

• Divide the rested dough and roll each piece into an oval.
• Cook in a hot pan until puffed and charred on both sides.
• Brush with ghee and keep warm.

Serve

• Garnish the butter chicken with parsley.
• Serve with the warm garlic naan.