Preheat oven to 220°C and heat a baking tray inside.
Make small cuts in the chicken pieces.
Mix marinade ingredients, coat chicken, and chill for 10 minutes.
Bake chicken in the dish for 15 minutes, turning halfway.
Knead flour, baking powder, salt, milk, sugar, and half an egg into dough; rest 15 minutes.
Simmer tomatoes with 125 ml water, ginger, garlic, and whole spices for 10 minutes.
Discard whole spices, blend sauce until smooth, and simmer with chilli powder for 15 minutes.
Cut chicken into bite-sized pieces and add to the thickened sauce.
Add 200 ml water and whisk in butter pieces over 8 minutes of simmering.
Coat dough in oil, divide into 8 pieces, and roll into 10 cm circles.
Bake naan on the hot tray for 5 minutes until browned.
Finish curry with ginger, fresh chillies, cream, fenugreek, garam masala, and sugar.