Cut chicken into 4cm cubes and season with salt and pepper.
Blend half the yoghurt with ginger, spices, lime juice, tomato purée, and oil, then whisk in remaining yoghurt.
Marinate the chicken in the yoghurt mixture for at least 4 hours or overnight in the fridge.
Preheat a grill to medium-high and thread chicken onto metal skewers.
Grill chicken for 10 minutes until cooked through, basting with marinade.
Pulse green chilli, camembert, and coriander for the naan filling into a smooth paste.
Combine yoghurt, milk, salt, sugar, and 200ml water for the dough.
Mix sifted flour and baking powder with the liquid and 30ml rapeseed oil to form dough.
Knead for 6 minutes and let prove in a warm place for 2 hours.
Divide dough into balls, flatten to 1cm thickness, and fill with camembert paste.
Cook naans in a dry lidded pan over medium heat for 4 minutes per side.
Brush cooked naans with melted butter and oil, then top with seeds.
Mix sliced onion, coriander, and mint to create the salad.
Serve chicken tikka with filled naans and fresh salad.