Mix flour, yeast, and baking powder in a food mixer with a dough hook.
Add egg, sugar, salt, yoghurt, and milk, then mix until a soft dough forms.
Let dough rise for 1 hour, knead until smooth, and divide into 6 balls.
Place dough balls on a floured tray, cover, and rest for another 1 hour.
Fry dried chillies, green chillies, and onion in half the oil for 4 minutes.
Stir in curry leaves, ginger, garlic, and a spice paste made with 150ml stock.
Add lentils and their soaking water, bring to a boil, and simmer for 5 minutes.
Add 40g butter to the lentils and keep warm while cooking chicken.
Fry chicken chunks in a separate pan until golden and almost cooked through.
Combine lentils and chicken with tomatoes and remaining stock, then simmer until tender.
Stir in tamarind, sugar, coriander, and mint, then season to taste.
Deep fry paneer strips in a wok until golden-brown and drain.
Stir-fry pine nuts, chillies, ginger, and garlic in the same wok.
Add red onion, peppers, vinegar, soy sauce, and stock, then bring to a simmer.
Thicken sauce with cornflour paste and return the paneer to the pan.
Preheat oven to its highest setting and heat a baking tray inside.
Stretch dough into ovals and bake for 5 minutes until risen.
Brush hot naans with 50g melted butter and serve with chicken dal and paneer.