STARTING POINT ONLY. Adjust for your tastes, food
preferences, what's available etc. Adapt! Enjoy!

Ingredients.
2-3 chicken breast fillets cut into small pieces.
One cinnamon stick (or about 1/4 tsp ground cinnamon)
pinch of salt
Cashew butter, cashew and almond paste or crunchy peanut butter (about 1/2 cup)
2 tsp crushed ginger
0-2 tsp crushed garlic (to taste)
2 tsp crushed chilli
1/4 tsp turmeric powder
2 tsp chilli powder
1 tsp coriander powder (to taste)
1 onion, chopped
1 knob (approx 3 tsp) butter.
Tomato puree (or sachet, equiv to about 2 tomatoes)
2-3 tsp olive oil

Directions.
Mix tomato puree, peanut butter and about 1/2 cup water
to make a smooth sauce.
Fry onions in oil until transparent.
Add cinnamon and let it fry a minute
Add ginger, garlic, crushed chilli and a little water.
Stir continuously.
Add turmeric, chilli, coriander, salt and a little more water.
Stir and cook for a minute or so.
Pour in tomato and peanut butter sauce.
When it starts to boil, add chicken.
(MAY need to add more water)
Bring back to boil, reduce heat to low simmer at least 15-20 mins.
Stir frequently, otherwise it tends to catch on the wok.
When ready, check sauce. Add water, or water and cornflour if required.
Remove heat. Cut butter into 3-4 pieces and mix in.

We find that when start to cook this is a good time to put the rice on
to cook. 1 cup rice, 2 cups water and a pinch of salt in a saucepan.
Put on high heat. When it comes to the boil, turn down to lowest heat
and cover. Cook 12 mins.  Turn heat off, leave covered 12 mins longer.
It comes ready about the same time as the dish. Brown rice, black rice
etc will take longer so start it about 20 mins earlier!

Refrigerate the second half. It improves with age. In a day or two we
make a second meal. Stuffed bread to go with it. Make up bread dough,
about 200 grams worth. Make 4, 50g balls. Roll two into thin, dinner
plate sized disks. Stuffing of your choice. I like chilli and cheese.
KW likes fresh garden herbs and cheese. Even just plain is ok.
Roll the two remaining balls as per the first two. Put your stuffing
of choice on the first pieces, thinly, to within about 3/4" of the edge.
Wet the outer edge of the dough. Put the tops on and lightly press the
edges. Put the leftover Butter Chicken on to heat. 
Put a large flat based pan over a high flame. When hot, put one of the
Naan breads in. Shake to prevent it sticking. Once that side is cooked,
flip the bread and cook the other side. Slide it half out of the pan
onto a plate and fold it over. Same for the other. By now the chicken
should be hot, ready to serve beside the naan.