Butter chicken with Naan

Prepare chicken by adding yoghurt roughly 300ml + EITHER a) tandoori paste (4 Tbsp/800g chicken) b) 1 Tbsp ginger paste, 1.5 Tbsp garlic paste, 1 tsp chilli powder, 1 tsp cumin powder, 1 tsp turmeric, 2tsp garam masala, 1 tsp salt. Leave to marinate overnight
oil + First the cumin seeds. Cook for 1-2 min and don’t let burn!
Madame Jeanette (1) + garlic (1 tbsp) + ginger (1 tbsp). Cook 2 min, again don’t let burn!
Add garam masala (1 tsp), coriander powder (1 tbsp), turmeric (half tsp), salt and black pepper. Cook another couple of mins.
cook Tomato (400-500 ml) sauce till its thick and oil is separating from tomato 10/15 min on fairly high heat.
add chicken, bring to simmer
add cream, bring to simmer and cook for another 10/15 min

Make naanbread in the morning