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In a bowl, mix yogurt, flour, and salt until a shaggy dough forms. Knead for 5 minutes until smooth, then cover and rest for 30 minutes to 1 hour.
For the chicken tikka filling: Marinate chicken with yogurt, ginger-garlic paste, tomato purée, spices, and lemon juice. Let sit for 1 hour if possible.
Heat oil in a pan over medium heat. Cook the chicken for 8–10 minutes until most liquid evaporates. Turn off heat, stir in cream cheese and coriander, then set aside to cool.
Divide dough into 6 balls. Flatten each on a floured surface, add 1 tbsp filling and some mozzarella, then pinch edges to seal.
Press down gently, flip, and flatten into small discs.
Cook the naan on a dry pan or tawa over medium heat for 3 minutes per side until golden.
Optional: Brush with garlic butter (melted butter, garlic, and coriander) before serving.