Step 1

Mix the korma paste and 2 tbsp of yogurt together. Add the chicken, mixing to coat evenly. Marinate in the fridge for 1 hour.

Step 2

To make the naans, place 1 tsp sugar and the yeast in a small bowl. Mix in the milk and leave for 4-5 minutes until frothy.

Step 3

Place the flour, mustard seeds, salt, baking powder and remaining tsp sugar in the bowl of a stand mixer. Add the oil, egg, remaining yogurt from the curry recipe and yeast mixture, and mix to a dough. Using the mixer’s dough hook, knead for 10 minutes. Transfer to an oiled bowl, cover and leave for 45 minutes until doubled in size.

Step 4

Melt the butter in a large frying pan, shake off any excess marinade from the chicken and fry for 5 minutes, turning halfway through. Add the ginger, chilli, onion, tomato purée and remaining marinade mix, and cook for a further 5 minutes.

Step 5

Pour in the cream, cover and simmer gently for 10 minutes, or until the chicken is cooked through with no pink meat, stirring occasionally. Add the coriander.

Step 6

Meanwhile, knock back the naan dough and divide into 8 pieces. Roll each out on a floured surface to a rough oval shape, around 12cm x 20cm. Heat a little oil in a large frying pan and fry the naans, 2 at a time, for 2 minutes each side until golden.

Step 7

Serve the naan bread with the creamy butter chicken.