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1
Begin by heating oil and sautéing diced onions until golden brown. Add ginger-garlic paste, chopped tomatoes, cardamom, cinnamon, cloves, and a bay leaf. Cook over medium heat until the spices are fragrant and well combined.
2
Transfer the cooked spice mixture to a blender with a little water and blend until you get a smooth paste. Return this paste to the pan, add black pepper powder and coriander powder to taste, and simmer until the mixture thickens.
3
Add chicken pieces and coconut milk to the thickened paste, stirring well to coat. Simmer until the chicken is tender and the curry reaches a rich, sauce-like consistency. Adjust salt and spices to taste.
4
Make the naan dough by mixing 3 cups of all-purpose flour with salt in a wide bowl. Gradually add warm water, kneading until you achieve a soft, smooth dough. Add a little oil, mix well, cover, and let it rest for 2 hours to allow proper fermentation.
5
After fermentation, pinch off a piece of dough about the size of two roti portions. Gently flatten it and use light pats and stretches on a clean surface to shape it into a thin, even disc.
6
Place the stretched dough onto a preheated iron tawa or griddle. Cook on high heat until bubbles form on the surface. Check that the bottom develops golden-brown spots, flip, and cook the other side until both sides are cooked through and charred in spots.
7
Brush the hot naan with butter on both sides immediately after cooking for a soft, rich finish. Serve the butter naan hot alongside the chicken curry.
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