Marinate chicken in yogurt + spices (10 mins).
Fry onion with tikka seasoning + tomato purée until golden.
Add chicken and cook almost through.
Add passata. Simmer 10–15 mins. Then add the yogurt to cream up.
Mix naan ingredients, knead into dough.
Roll out, cook in a dry pan 2–3 mins per side.
Finish naan with melted butter + garlic.
Serve with rice & broccoli.
