1. Start by preparing the naan dough. In a glass jug combine the dry yeast, 1 teaspoon sugar and warm water and let it sit for about 10 minutes or until foamy. Meanwhile sift the flour, salt, 1 teaspoon sugar and baking powder in a large bowl.
2. When the yeast is ready, mix 2 tablespoons of Greek yoghurt and olive oil into the yeast mixture. Pour into the dry ingredients and mix. When the dough is nearly formed use your hands to mix and knead until the dough is soft. Cover with cling film and let rise in a warm area for 2 hours.
3. While you wait make the chicken marinade. Combine the rest of the Greek yoghurt, lime juice, Shemin’s Garam Masala and Shemin’s Indian Curry Paste and mix well. Coat the chicken with the mixture and leave to marinade for at least 30 mins.
4. Add the butter and olive oil to a large saucepan over a medium heat. Add in the diced onion and saute until softened, about 10 mins.
5. When the onion is soft, add in the chicken mixture and cook for 5 minutes. Then add the tin tomato and tomato paste, and simmer, uncovered for about 30 mins.
6. Pre-heat the oven to 200°C / Gas mark 6.
7. Add the vegetables and cream to the curry and continue to cook on a medium heat for 5 mins.
8. Grease the edges of 6 small casserole dishes or 1 large casserole dish, and fill with the Butter Chicken curry.
9. On a lightly dusted surface, turn out the dough and divide into 6 equal pieces (if using small casserole dishes) and gently stretch to cover the top of the dishes. Press to the sides to adhere.
10. Bake until golden, about 15 minutes. Remove from oven and brush with melted butter. Serve immediately.

Garnish with coriander leaves and sea salt if desired