Cut the chicken into small cubes
Put the chicken in a bowl and add 2tbsp ginger garlic paste,1tbsp red chili powder,1tsp turmeric,1/2tsp tsp cumin, salt as required ,1tbsp butter and the juice of 1 lemon.
Set aside to marinate and bake in the oven for 10 minutes at 200C
In a blender blend together 2tomatoes,2tbsp tomato paste and 25g cashew nuts
Heat 2tbsp oil in a wok along with the butter and add the remaining ginger garlic paste.
After a few minutes add the tomato paste mixture along with the red chili powder, salt and ½ cup water
Cover and cook for 6-7 minutes. Uncover and add the baked chicken.
Add 3tbsp fresh cream and salt .Cook until the oil floats on top
When the mixture reaches a uniform consistency add 1tbsp of butter and serve with freshly baked naans