Butter Chicken

If making your own naan, prepare your dough and allow it to rest while making your curry.
Heat your pan over medium heat, and toast your cumin and mustard seeds. Swirl your pan often, or they'll burn.
Do this till they've become fragrant and the mustard seeds turn golden.
When they start to pop remove from heat. Using a mortar & pestle, grind the cumin and mustard seeds down to a fine powder.
*skip this step if using powders.
Measure out the chili, cumin, mustard and curry powder, garam masala into a bowl. Give it a stir to mix. Set aside.
Heat your pan over medium heat on your large flame. Add the oil and butter. Once melted together add your onions. Cook for 2-3 minutes.
Add your veggies if using. Cook for another 4-5 minutes.
Add your garlic and ginger, stir well to combine and cook for about a minute.
Add your chicken, tomato paste and spices. Stir well to make sure everything is coated in the tomato and spices and cook for 5-6minutes.
It'll become nicely fragrant
Add 50ml of water if it's looking too dry. You don't want to make it too wet though...
Add the cream and remaining water and simmer for 10minutes, stirring regularly.
Add salt and pepper to taste.
Make changes as you go, balance it to your taste buds.
Serve with naan and rice.