Lockdown birthday comfort - butter chicken, naan and cake

This is not a healthy recipe. It's also a bit faffier than I would usually go, but it was Child 2's birthday and we would usually be hosting a houseful of family, so I attempted to (over)compensate by cooking exactly what she wanted. And, because curry is her favourite food and she has no body fat, what she wanted was butter chicken and homemade naan (which I have made precisely once before) followed by marble cake (which I have never made before). Anyhow, the overcompensating continued and I agreed to complicated curry, bread making and baking. For a single meal. Hand me my mother of the year badge.

The chicken required 12 hours in a marinade. 4 chicken breasts, chopped into bite size and added to:

100ml plain yoghurt
Juice of 1 lime (mine came out of a bottle)
15g of garlic, crushed ( this is about 4/5 cloves)
2.5cm fresh ginger, grated
1 tsp ground cumin
1 tsp ground coriander
1 tsp garam Masala
Pinch paprika
Pinch salt

Leave in the fridge overnight. Bring back to room temperature before shaking off the marinade and frying off in batches. You should get a lovely charred crust. The recipe says to use whole chicken breasts and grill, but this way works better and gets more flavour into the chicken. Feel free to go your own way!

Once that is cooked, put it on a plate and squeeze over some lemon juice before making the sauce, which needs:

100g unsalted butter
1 onion, grated
2.5cm ginger, grated
100g tomato puree (about half a tube. Yes it is lots)
2 red chillies
Pinch chilli powder
200ml double cream
Salt and pepper

Melt the butter and gently fry the onion for 4-5 minutes until softened. This will smell divine.

 Add the ginger and garlic and cook for another minute, then stir in the tomato puree, whole chillies and chilli powder and cook for another 2-3 minutes.

Reduce the heat, stir in the cream and simmer for another minute or two, then add the chicken back in and heat through. Season and serve. Add some fresh coriander if you have it.

Naan bread:

Put 125ml warm water into a bowl and add 7g yeast and 1 tsp golden caster sugar. Leave for 10-15 minutes or until frothy.
In a larger bowl, put 300g strong bread flour, half a tsp baking powder and another tsp of sugar. Make a well in the middle and add 25g melted butter, 150ml natural yoghurt and the yeast mixture. You can add nigella seeds here but I didn't have any (how? My spice cupboard is teetering).
Mix into a soft dough, then put onto a floured board and knead for 10 minutes until smooth and elastic. Put into a greased bowl, cover and leave to rise - about an hour.
Next, divide the dough into 6 balls, then roll each one out into a teardrop shape (to be fair, I just sort of stretched it out with my hands and didn't measure it, but the recipe says 21cm long and 13cm at widest part).
Put into a hot, dry frying pan and let it puff up and char, turning it over when it looks right. The recipe said 3 minutes a side, but i found it took barely a minute. They were fine.
As you cook each one, layer them up on a baking tray to keep warm in a low oven, brushing with (more) melted butter as you add each one. These were so, so good. Don't miss out the butter bit, it makes them soft and fabulous.

We scoffed the whole thing with some plain rice. It fed 4 with leftovers, as it is so rich. There was a large gap before the cake, but so was so proud of it that it has its own gallery: