Cut your chicken into bite-size cubes.

Season your chicken with ¾ tsp turmeric powder, 2 tsp garam masala,  ½ tsp chili powder, and 1 tsp cumin, 2 tsp freshly grated ginger, 2 cloves of minced garlic, ⅛ cup yogurt, and 1 tbsp lemon juice.

Let chicken marinate for at least one hour.

Spread some ghee or oil in a pan and cook the chicken around 90% through.

Remove the chicken from a pan, and add in ½ onion cubed. Saute on low heat. Once the onion has slightly softened, add in 2 cloves of minced garlic. Add in sprinkles of garam masala, red chili powder, and cumin.

After 2 minutes, add in 4 tbsp of tomato paste as well as approximately ½ cup of water. Continue cooking on low heat.

Once the mixture has reduced, add it to a blender with cottage cheese. Blend until smooth.

Add the mixture back into the pan on low heat. Pour the chicken back in as well. Give the sauce a taste, and adjust the spices according to your liking. Please note that cottage cheese separates when introduced to heat– don’t worry! Whisking/emulsifying can help restore the smooth texture. You can also add in sprinkles of shredded cheese (like mozzarella or pepperjack) to make it smooth.

To prepare the Garlic Naan, Combine and knead 1 cup of greek yogurt with 1 cup of all purpose flour, 1 tsp of baking powder, and 1 pinch of salt.