For the marinade

3 garlic cloves, finely chopped

1 large piece ginger, peeled and finely chopped

2 tbsp. plain yoghurt

1-2 bird’s eye chillies, finely chopped with seeds (optional)

1 tsp. ground coriander

½ tsp. ground cinnamon

1 tsp. chilli powder

1 tsp. ground cumin

1 tsp. ground turmeric

1 tsp. salt

½ tsp. ground black pepper

Juice of half a lemon

3 large chicken breasts, cut into chunks

For the sauce

6 oz. unsalted butter, divided into three equal portions

1 onion, finely chopped

1 tbsp. garam masala

1 tsp. chilli powder

1 can chopped tomatoes

7 fl. oz. double cream

Salt to taste

For the naan bread

8 fl.oz. warm water

1 tsp. sugar

1 sachet fast action dried yeast

1 tsp. salt

14 oz. strong white bread flour, plus extra

3 slightly raised tbsp. plain yoghurt

1 tbsp. vegetable oil, plus extra

3 garlic cloves, minced

Palmful fresh coriander, roughly shopped

2 tbsp. unsalted butter, melted

To serve

Cooked basmati rice

Fresh coriander, to garnish

1. Place the chicken in a large bowl. Make the marinade by combining all of the ingredients in a blender until you have a smooth paste. Pour the paste into the bowl with the chicken and stir well until the chicken is completely coated. Cover with clingfilm and leave to marinade at room temperature for 30 minutes. (You can also leave the chicken to marinade overnight).
2. In the meantime, start making the naan bread by gently mixing the water, sugar and yeast. Cover and set aside for 10 minutes or until the mixture becomes frothy. In a large mixing bowl, combine the salt, flour, yoghurt and oil. Next, pour in the yeast liquid and start to bring together to form a dough. Turn on to a floured surface and knead for 10 minutes or until the dough becomes smooth and pliable. Alternatively use a stand mixer attached with a dough hook for 5-10 minutes until you reach the correct consistency. Lightly grease the mixing bowl with oil, then place the dough into the bowl brushing the top with a little oil. Cover tightly with clingfilm and leave to rise for 1 hour or until double in size.
3. In a large frying pan that been placed over a medium-high heat, melt the first portion of butter. Next, cook the chicken pieces in the butter so that it starts to brown but don’t cook it fully. Remove the chicken from the pan and set aside.
4. In the same frying pan, melt the second portion of butter. Add the onions and cook until translucent. Next, stir in the garam masala and chilli powder for 30 seconds or until fragrant. Next stir in the tomatoes and the third portion of butter until it is fully melted. Reduce the heat to a simmer, cover the pan and leave to cook for 10 minutes. 
5. After 10 minutes, add the sauce to a food blender and blend until smooth. Pour back into the pan and simmer for 5 minutes. Next pour in the cream and gently stir in. Cover the pan and leave to simmer for a further 10 minutes. Next, add the partially cooked chicken and continue to simmer with the lid on for 5-10 minutes or until the chicken is cooked. Add salt to taste. Remove from the heat and set aside.
6. Turn your attention to the dough. Remove from bowl, divide into 6 equal pieces and roll into balls. Place the dough balls on a lightly greased baking sheet and cover with clingfilm. Leave to rest for 30 minutes.
7. Next, roll a dough ball into a fairly thin oval shape by just using an up and down motion with the rolling pin. Next sprinkle on top some of the garlic and coriander, then use a rolling pin to press them in using the same up and down motion so the naan doesn’t lose its oval shape. Lightly brush some butter on top, then set aside. (Repeat this process for the remaining dough balls).
8. To cook the naan bread, place a large flat frying pan over a medium-high heat. Cook the naan bread about a minute on each side. Alternatively bake, them in a hot oven (200º Celsius) for 10-15 minutes or until puffed up.
9. Heat the curry through and garnish with a bit of fresh coriander. Serve with the naan bread and rice, and enjoy!