Butter chicken Naanwich

1. Place 2 tbsp of the Tandoori seasoning in a bowl and stir in 1/2 cup Greek yogurt and 1 tbsp lemon juice.
2. Add the chicken to the marinade and mix until each piece is well-coated. Seal the bag or cover the bowl and let marinate at room temperature for 30 minutes, or refrigerate overnight.
3. When ready to cook, place the cashews in a heatproof bowl and add enough boiling water to cover.
4. Melt 2 tbsp of the unsalted butter in a pan over medium heat. Add the chopped onion and the remaining 1 tbsp Tandoori. Cook, stirring frequently, until the onion is golden brown, about 3-5 minutes. Add 1 tbsp tomato paste and cook for 2 more minutes until the tomato paste darkens in colour, then add the can of tomatoes.
5. Transfer the mixture to a blender. Drain the cashews and add to the blender along with 1 cup of water, blending until smooth. Set aside.
6. Heat 1 tbsp of oil in a large pan over medium-high heat and fry the chicken for 10-15 minutes, cooking in batches until cooked through.
7. Pour the blended mixture back into the pan. Cover and cook on low heat, stirring frequently, for 20 minutes.
8. Stir in the cream and remaining 3 tbsp unsalted butter until the butter is melted. Turn off the heat. Taste and season with seasoning or salt as needed.
9. Mix together the yoghurt and garlic butter.
10. Heat the naan on a griddle and place on a plate, spoon over the butter chicken curry, top with a dollop of yoghurt and scattering of parsley.

Tip: Get ahead and make the curry the night before - you’ll cut down on time AND be rewarded with a much deeper flavour.