1. Slice tomatoes; roughly chopped
2. Red Onion; roughly chopped
3. Fresh Ginger; roughly chopped
4. Garlic; Thinly sliced
5. Mortar and pestle; Start pounding and grinding into a paste 
6. Coriander; roughly chopped
7. Chicken breasts; 
1. Ginger, Garlic, Salt, Yoghurt, Black Pepper, Cumin, Coriander, Graham Masala, Kashmir, Chili, lemon juice, oil, 
   
   Mix To Marinate
   
   
8. Bread;
1. Bowl; General Purpose Flour
2. yeast
3. salt
4. Sugar
5. Yoghurt
6. Oil
7. warm water --> Mix to Combine; Gluten Strong, Bowl, Cover
9. Heat on, Pan, Oil
10. Marinated Chicken, frying until charred
11. Flip and keep frying until Golden brown; Set Aside
12. Oil, Butter, Melt
13. Onions; Sauté
14. Ginger Garlic paste, Sauté
15. Tomatoes; Sauté
16. Cumin, Coriander, Graham Masala, Salt, Kashmir, Chili --> Cook to a paste
17. Cashew nuts; infuse with the spices
18. Water --> mix; Simmer
19. Bread dough, Doubled in Size  --> Punch it down
20. Flour the surface
21. Dough into balls; cover
22. blend until smooth the paste and cashews with hand blender until smooth and silky
23. Add the checken cubes; Let finish cooking in the sauce
24. roll out and stretch your dough flat
25. hot dry pan until risen
26. flip directly over the flames
27. until charred and smoky
28. Melt slightly hot butter, garlic and coriander
29. mix and brush over your naan
30. heavy cream on chicken
31. finish it off with more butter and fenugreek