Marinate the chicken

• Mix the chicken with the yogurt, half the garlic, the ginger, garam masala, chili powder, turmeric and salt.
• Cover and let it marinate in the fridge.

Make the naan dough

• Combine the flour, yeast, salt, milk, yogurt and oil in a bowl.
• Knead into a soft, smooth dough.
• Cover and let it rise until doubled.

Cook the chicken

• Sear the marinated chicken in a hot pan with a little butter until browned and cooked through.
• Set aside.

Start the butter chicken sauce

• Melt butter in the pan and soften the onions until golden.
• Add the remaining garlic and ginger and cook until fragrant.
• Stir in the tomato puree and cook until the sauce darkens and the oil separates.

Blend and finish the sauce

• Blend the soaked cashews with a little water until smooth, then blend into the sauce for a silky texture.
• Return the sauce to the pan, add the cream, sugar, crushed fenugreek and the cooked chicken.
• Simmer gently until thick and creamy, then adjust the salt.

Shape the naan

• Punch down the dough and divide it into equal balls.
• Roll each ball into an oval about 5 mm thick.

Cook the naan

• Cook each naan in a very hot pan until bubbles form and the underside is charred in spots.
• Flip and cook the second side.
• Brush generously with garlic butter and sprinkle with cilantro.

Serve

• Serve the naan hot alongside the butter chicken, garnished with cream and cilantro.