Cut chicken breast into large cubes, removing excess fat and tendons

Mix chicken with lemon juice, Kashmiri chili powder, and salt for first marinade. Let sit 20 minutes

Combine Greek yogurt, avocado oil, fenugreek, turmeric, minced garlic, minced ginger, and garam masala for second marinade

Add second marinade to chicken and marinate for at least 2 hours, preferably overnight

For naan: Mix yeast, sugar, and lukewarm water. Let sit 10 minutes

Add egg, avocado oil, and yogurt to yeast mixture

Mix salt with all-purpose flour and combine with wet ingredients

Knead dough for about 5 minutes until smooth and slightly sticky

Place dough in bowl, cover with damp towel, and let rise 40 minutes to 1 hour

Divide dough into 8-10 portions and roll each to ¼ inch thickness

Make garlic butter by melting unsalted butter, adding minced garlic and salt, cooking 3 minutes

Cook naan in lightly oiled pan over high heat for 30 seconds per side

Brush cooked naan with garlic butter and cilantro

Broil marinated chicken on high heat for about 5 minutes until charred

Toast cinnamon stick, green chili, cardamom pods, and clove in a pan over low-medium heat for 4-5 minutes

Add unsalted butter and continue toasting spices for 2 minutes

Remove whole spices and add minced garlic and ginger to butter

Blend tomatoes into puree and add to pan

Increase heat to medium and add salt, Kashmiri chili powder, and sugar

Add chicken juices to sauce

Reduce sauce for 25-30 minutes until tomato becomes paste-like

Add water back to sauce and bring to simmer

Blend sauce on high for 1 minute

Strain sauce through fine sieve for smooth texture

Add garam masala, fenugreek seeds, and cold unsalted butter to sauce

Stir in heavy cream

Add broiled chicken to sauce and warm gently on low heat for 2-3 minutes

Adjust seasoning with salt as needed

Garnish with cold cream, fenugreek seeds, and cilantro

Serve butter chicken with garlic naan