In a bowl combine chili powder, lemon juice, yoghurt, and ginger. Mix together . Add chicken thighs and refrigerate covered for 30 minutes.
In a large pan add butter and oil and cook chicken in batches, until browned all over. Remove to a plate.
For the naan bread refer to naan bread recipe
Add onion, garlic and cook in same pan until it softens. Add remaining spices and cook until fragrant. Remove from heat; add tomato paste, puree, stock, honey and cinnamon stick.
This dish can be cooked in a slow cooker for 4 hours, or simmer in a heavy saucepan for 1.5 hours or until tender. Stir in cream, season to taste.
Serve with basmati rice and warm naan bread.
For the naan bread refer to naan bread recipe.