Take lukewarm water and add sugar and yeast to it. Let ot sit for 5 minutes and bubble up.

Next, take a mixing bowl. Add the all purpose flour and salt and mix.

Add in the yeast mixture next and mix.

Add yogurt and give it a good mix. Bring the dough together as much as you can.

Knead into a smooth dough by taking it out of the bowl and onto a surface. Add more flour if needed.

Transfer back the dough into the bowl and cover with a wet cloth. Let the dough rest for an hour. Post an hour, it should double in size.

Prepare the chicken in the meantime. Take the chicken in a mixing bowl. Add in all the ingredients. Marinate the chicken and let it rest for 30 minutes.

Heat butter in a pan. Add in the marinated chicken and cook for 6-7 minutes. Do not cook the chicken completely. Keep aside.

Next, heat butter in the same pan. Add in the whole spices and saute.

Add in the onions next. Saute for 3-4 minutes.

Add ginger garlic paste next and saute.

Add in all the spices and cook for 1 minute.

Next, add in the tomato puree. Mix well and let the curry simmer for 2-3 minutes.

Remove the bay leaf and cinnamon stick and using a hand blender, blend the curry into a smooth paste.

Once the blending process is done, add in the cream and mix well.

Add the chicken next and mix well.

Garnish with coriander leaves.

For the naan, check if the dough has risen to twice its size.

Next, take a big enough scoop of the dough. Flatten it with your hand. Add minced garlic on top and roll it out. It doesn't need to be too thin.

Brush the opposite side of the rolled out dough with water.

Heat a tawa and transfer the rolled out dough on to it with the watered side touching the tawa. The naan will start to puff up.

Once the naan puffs up completely, flip the tawa itself with the top side of the naan towards the flame. Roast the naan in that fashion until you see it get charred a bit. Be careful not to burn it.

Apply butter and garnish with coriander leaves.

Serve hot with butter chicken.