Method
To make the naan bread, mix the flour, yeast, poppy and fennel seeds, salt and baking powder in a large bowl until well combined. Add the egg olive oil and yogurt and stir in with a plastic spatula. Add two thirds of the warm milk to the dough mixture and stir until well combined. Gradually add the remaining milk as necessary until the dough is smooth and soft.
Using floured hands, knead the dough on a clean, floured work surface for 20–25 minutes or until soft and elastic.
Put the dough in a bowl, cover with a clean, damp cloth and set aside for one hour until doubled in size.
Knock the air out of the dough and give another brief kneading. Then cut it into six pieces and roll each out until about 5mm thick. Leave to rest while you heat the grill. Put one of the pieces of dough under the grill until the bread bubbles up and browns slightly in places. Turn it over and continue cooking until the other side is golden brown. Repeat with the other pieces of dough.
For the jalfrezi, heat two tablespoons of oil in a large pan. Add the onion and a pinch of salt and fry for 6–8 minutes. Add the chillies, garlic and ginger. Cook for 3–4 minutes. Add the spice mix and cook for another couple of minutes until fragrant.
Add the chicken and cook for 3–4 minutes, then add the tomatoes, pepper, a splash of water and stir well. Cover the pan and cook for 30 minutes. Stir in some yogurt off the heat for a creamy sauce.
Serve with basmati rice and the naan bread.