1
Marinate chicken with yoghurt, spices, lemon juice and ginger garlic paste for 15–30 minutes. Cook in a greased pan for 8–10 minutes until browned and set aside.
2
Melt butter, fry onion, garlic and ginger for 5 minutes, add spices, chopped tomatoes, water, tomato paste, sugar and salt. Simmer 20–25 minutes.
3
Blend sauce until smooth, return to pan with vinegar, chicken, ground almonds and cream. Simmer.
4
Make the naan with yoghurt, flour and salt. Roll out, add mozzarella inside, fold, and fry 2–3 minutes on each side. Melt butter with garlic and parsley. Brush over the naan.
5
Serve butter chicken with rice and cheesy garlic naan. Drizzle with cream and top with coriander.