Marinate the chicken

• Mix the yogurt, lemon juice, half the ginger garlic paste, half the garam masala, half the chili powder, turmeric, cumin and salt in a bowl.
• Add the chicken pieces, coat well and let marinate.

Cook the chicken

• Heat the oil in a frying pan and cook the marinated chicken until browned and cooked through.
• Set the chicken aside.

Make the butter chicken sauce

• Melt half the butter in the same pan and fry the onion until soft and golden.
• Add the remaining ginger garlic paste and cook until fragrant.
• Stir in the tomato puree, remaining chili powder and garam masala, sugar and soaked cashews, then simmer until thickened.

Blend and finish the sauce

• Blend the sauce until smooth and return it to the pan.
• Add the cooked chicken, cream, crushed fenugreek leaves and remaining butter, then simmer gently.

Make the naan dough

• Mix the flour, yeast, sugar and salt in a bowl.
• Add the lukewarm milk and knead into a soft dough.
• Cover and let the dough rise until doubled.

Shape and cook the garlic naan

• Divide the dough into portions and roll each into an oval.
• Cook the naan in a hot pan until puffed and charred on both sides.
• Brush with butter and sprinkle with chopped garlic and coriander leaves.

Blend the mango lassi

• Blend the mango, yogurt, cold milk and cardamom until smooth.
• Serve chilled alongside the butter chicken and naan.