For the naan, combine the ingredients, except for the cheese, in a large bowl until it forms a sticky dough. Pour the dough onto a lightly floured surface and knead for 5-7 minutes, until the dough is smooth and taught. Shape the dough into a ball, transfer to a large, oiled bowl, cover with cling film and leave to proof for 1 hour, it should rise by roughly double.

Bring a large saucepan of water to the boil and cook the rice according to packet instructions.

Mix together the spice mix in a medium bowl.

Add the chicken, yoghurt, lemon juice and half the spice mix to a large bowl, mix until the chicken is coated, transfer to a baking dish and bake for 20-25 minutes, until cooked through. I like to get a bit more colour on the chicken by finishing it off under a hot grill for 4-5 minutes.

Meanwhile, heat the oil in a large, deep pan, toast the cinnamon, cardamom, cloves for 1-2 minutes over a medium heat, until fragrant, add the onions and cook for 3-4 minutes, until soft, add the garlic, ginger, cook for 1-2 minutes. Stir in the tomato puree, cook for 1-2 minutes, until thick, add 50ml of water to create a sauce, stir until combined and transfer the onions to a blender and blend until smooth.

Transfer the blended sauce back to the pan, add a splash of water, the cream, remaining spice mix and bring the pan to a low simmer.

Once the chicken is cooked, chop it up into bite-sized pieces, add the butter chicken and continue to simmer for 10-15 minutes.

Make the naan. Pour the dough out onto a lightly floured surface , divide the dough into 6 pieces and roll out to create a flat circle. Pack roughly 20g of mozzarella into the circle and pinch the sides together to enclose the cheese. Roll out the dough once more to create a flat naan. To cook the naan, heat a dry, cast iron skillet and cook for 3-4 minutes on each side until the dough bubbles and begins to char.

Before serving the butter chicken, dress it with a drizzle of cream, add the butter and garnish with the coriander. If meal prepping this, divide between 4 airtight containers. This will keep in the fridge for up to 4 days.