In a bowl, mix chicken with yogurt, ginger-garlic paste, garam masala, red chili powder, and salt. Cover and marinate for at least 1 hour, preferably overnight.

Cook the Chicken

In a large pan, melt butter over medium heat. Add the chopped onions and sauté until translucent. Add the marinated chicken and cook until browned.

Make the Sauce

Pour in the tomato puree and let it simmer for 10 minutes. Add cream and mix well. Cook for an additional 5 minutes, then garnish with chopped coriander leaves.

Basmati Rice

Prepare the Rice

Rinse the basmati rice under cold water until the water runs clear. In a pot, combine the rinsed rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit for 5 minutes before fluffing with a fork.

Grilled Naan

Prepare the Dough

In a bowl, mix warm water, yeast, and sugar. Let it sit for 10 minutes until frothy. In a large bowl, combine flour and salt. Add the yeast mixture and yogurt. Knead until smooth, then cover and let it rise for 1 hour.

Cook the Naan

Divide the dough into balls and roll out each ball into a flat circle. Heat a skillet over high heat and cook each naan for 2-3 minutes on each side or until puffed and golden. Brush with melted butter before serving.