• Mix chicken with yogurt, ginger-garlic paste, lemon juice, and all the spices.
• Coat evenly, cover, and let marinate for at least 30 minutes (overnight gives best flavor).
• Heat ghee in a pan and sear the marinated chicken until golden brown and just cooked through.
• Remove from the pan and set aside.
• In the same pan, melt butter and add bay leaf, peppercorns, cardamom, and cinnamon stick.
• Add sliced onion and sauté until golden.
• Add cashews, green chilies, and tomato paste. Stir well.
• Add sliced tomatoes and cook until softened and saucy.
• Remove whole spices (bay leaf, cinnamon).
• Blend the mixture with a splash of water until smooth and creamy.
• Return blended sauce to the pan.
• Stir in coriander, cumin, black pepper, salt, and garam masala.
• Add heavy cream and mix until silky.
• Add the cooked chicken back into the sauce.
• Simmer for 5–7 minutes so flavors meld together.
• Crush kasuri methi between your palms and sprinkle on top.
• Garnish with fresh coriander and a drizzle of cream.

Make the Garlic Naan Dough

• In a bowl, combine flour, baking soda, baking powder, and salt.
• Add oil and yogurt, mix to combine.
• Slowly add water, kneading until you have a semi-soft dough. (Start with little water, add more if needed.)
• Knead until smooth, then brush lightly with oil, cover with a towel, and let rest for at least 2 hours.

Cook the Naan

• Divide dough into 4 portions.
• Roll each into a flatbread on a floured surface.
• Spritz one side with water and place it water-side down on a hot tawa or skillet.
• Cook until bubbles appear, then flip over an open flame (or use the pan) until you see charred spots.
• Brush immediately with garlic butter (melted butter mixed with garlic and coriander).
• Pair the creamy butter chicken with hot, garlicky naan for the perfect comforting meal.