Heat olive oil or ghee in a skillet over medium heat. Add onion and cook for 3–4 minutes until softened. Stir in garlic and ginger and cook for 30 seconds.

Add chicken, garam masala, curry powder, paprika, salt, and pepper. Cook for 5–6 minutes, stirring occasionally, until the chicken is mostly cooked through.

Stir in tomato sauce and heavy cream. Simmer for 3–4 minutes, until the sauce thickens slightly and the chicken is fully cooked. Remove from heat and let cool for 5 minutes, then stir in cilantro.

Using a small knife, carefully slice into the edge of each naan to create a pocket, leaving the sides intact. Gently open the pocket and spoon in the butter chicken filling, dividing it evenly between the naan. Add shredded cheese inside each naan with the filling.

Brush the outside of each stuffed naan with melted butter or ghee and sprinkle lightly with garlic powder.

Heat a large skillet or griddle over medium heat. Cook each stuffed naan for 2–3 minutes per side, pressing lightly with a spatula, until golden brown and warmed through and the cheese is melted.

Slice and serve warm. Enjoy!