Ingredients:
Butter Chicken - 
1 Tbsp oil
1 Tbsp butter
1 medium onion, diced
1 tsp fresh ginger, minced
2–3 garlic cloves, minced
700g chicken breast, cubed
4 Tbsp tomato paste or a 227g (8 oz) tin of tomato sauce
1 Tbsp garam masala
1 tsp chili powder or paprika
1 tsp cumin
1 tsp salt
¼ tsp black pepper
1 cup of full cream or yogurt 
Garlic Naan Bread – 
2¼ tsp active dry yeast
1 tsp sugar
½ cup warm water
2½ cups plain flour
½ tsp salt
¼ cup plain yoghurt
2 Tbsp oil
2 Tbsp melted butter
2–3 garlic cloves, minced
Optional: chopped parsley
METHOD:
Make the Butter Chicken – 
Heat oil and butter in a pan. Sauté onions until golden.
Add ginger and garlic, cook for 30 seconds.
Add chicken, tomato paste, and spices. Cook 5–6 mins.
Stir in cream or yoghurt and simmer for 8–10 mins.
Make the Garlic Naan Bread – 
Dissolve yeast and sugar in warm water. Let sit 10 mins.
Mix flour, salt, yoghurt, oil, and yeast mixture into a dough.
Knead until smooth. Cover and let rise 1 hour.
Divide into 6–8 balls. Roll each into a thin oval.
Heat a pan until very hot. Cook naan 1–2 mins per side.
Brush with melted garlic butter and sprinkle with parsley.
 

Serve the butter chicken with garlic naan bread