Marinate the Chicken: In a bowl, combine chicken pieces, yogurt, and ginger-garlic paste. Let it marinate for at least 30 minutes or up to two hours in the refrigerator for better flavor.

Make the Naan Dough: In a mixing bowl, combine flour, sugar, salt, and baking powder. Add yogurt and warm water; knead until smooth. Cover and let it rise for 1 hour.

Cook the Chicken: In a large skillet, melt butter over medium heat. Add chopped onions and sauté until golden brown. Add the marinated chicken and cook until no longer pink.

Add Spices and Sauce: Stir in pureed tomatoes, cumin, coriander, garam masala, turmeric, and salt. Cook for about 10 minutes until the sauce thickens. Reduce the heat, add heavy cream, and simmer for another 5-10 minutes.

Prepare the Naan: Once the dough has risen, divide it into equal portions. Roll out each piece into a flat circle. Spread melted butter and sprinkle minced garlic on top, followed by shredded cheese.

Cook the Naan: Heat a skillet over medium-high heat. Cook each naan for 2-3 minutes on one side, then flip, covering it with a lid to help melt the cheese. Cook for another 2-3 minutes until golden brown.

Garnish butter chicken with fresh cilantro and serve it alongside the cheesy garlic naan.