Step 1

Dice onion into quarter-inch pieces and paste the garlic and ginger on a micrograter or rasp if you don't have ready-made garlic/ginger paste. Set aside.

Step 2

Slice the serrano pepper in half length-wise. If you want less spice, use a spoon to scoop out the seeds and membranes. Set aside with garlic and ginger.

Step 3

Mix 1 tablespoon ground cumin, 1 teaspoon kosher salt, 1 teaspoon ground ginger, 1 teaspoon garam masala, and 1/2 teaspoon ground cinnamon and set aside. Open can of tomato sauce, and measure whipping cream/coconut milk and set aside.

Step 4

Cut chicken into one and a half to two-inch chunks.

Step 5

Heat olive oil in a large nonstick skillet or Dutch oven over medium-high heat until hot but not smoking. Add chicken chunks, season with 1 teaspoon kosher salt and brown 3 to 5 minutes on the first side (until it easily releases from the skillet). Turn chicken over and sprinkle a teaspoon curry powder over chicken. Cook for 2 to 3 more minutes on the other side. Stir to evenly coat the chicken in the curry. Remove from the skillet and set aside. The chicken should not be cooked through completely, as it will finish cooking in the sauce.

Step 6

Add butter to the skillet and reduce heat to medium heat until melted. Add onion and cook, stirring frequently and bringing up any brown bits from the chicken, until translucent. Add garlic paste, ginger paste, and the serrano pepper, cook, stirring constantly, for 2 minutes. Add spice mix of cumin, salt, ground ginger, garam masala, and cinnamon, and stir thoroughly and cook for 2 to 3 minutes.

Step 7

Add tomato sauce and keep stirring until the spice mixture and tomato sauce are thoroughly combined. Turn heat to low and simmer for 10 minutes, stirring every 3 to 4 minutes so the sauce doesn't scorch.

Step 8

After 10 minutes, add paprika and sugar and stir to mix completely. Add chicken back to the pan. Return to simmer and cook for another 10 minutes.

Step 9

Add rice, water, and half a teaspoon kosher salt to sauce pan, bring to boil, and reduce to simmer. Simmer (covered) for 15 minutes, then remove from heat and leave the lid on while you finish the meal.

Step 10

Add heavy cream/coconut milk to the chicken and tomato sauce and stir to combine thoroughly. Simmer for 7 to 10 minutes.

Step 11

While simmering, toast or heat naan according to package directions. Wrap naan in foil to keep warm, and when all is ready, serve chicken and sauce over rice, garnish with cilantro, and soak the sauce up with the naan as you enjoy.