Heat a saucepan and add half of the vegetable oil. Add the finely chopped onions and sauté until they turn golden brown.

Add the garam masala, cumin powder, turmeric, and chilli powder. Add a little water to prevent the spices from burning. Sauté for another 2 minutes.

Add the tinned tomatoes, grated garlic, grated ginger, and a little salt and pepper. Turn down the heat to simmer for 5 minutes.

Stir in the cream and continue to simmer the sauce for about 10–15 minutes.

Remove the sauce from the heat and use a stick blender to blend it until it is completely smooth.

Heat a separate pan and add the remaining vegetable oil. Add the cubed chicken, a little salt, and pepper, and sauté until the chicken is golden brown and cooked through.

Add the blended sauce to the chicken and stir until all the chicken is coated in the sauce. Turn down the heat and simmer gently until all the flavors have infused.

Break the ready-made dough into even pieces. On a floured surface, roll each piece into a flatbread about 1 cm thick, forming an oval shape. Do not give the bread time to rise.

Heat a griddle pan to medium heat. Add a little sunflower oil.

Add the flatbread to the pan and cook until it is golden brown on one side. Flip and cook on the other side.

Ensure the pan is not too hot to prevent the bread from burning before it cooks through.

Serve the creamy Butter Chicken hot, with the Naan Bread on the side.