Combine 1 tablespoon each of butter chicken paste and yoghurt in a bowl. Add chicken and stir to coat.
Heat 1 tablespoon ghee or oil in a large non-stick frying pan over a medium heat. Add half the chicken and cook for 2-3 minutes each side until golden. Remove to a plate. Repeat with more ghee and remaining chicken. Cover to keep warm.
Melt remaining ghee in the frying pan over medium heat. Add the onion and cook, stirring often for 4-5 minutes until onion is soft. Stir in the remaining paste and cook, stirring for 2 minutes. Add the cashews and cook for 1 minute. Stir in passata and stock. Return the chicken to the pan and add the Broccolini® and Fioretto®. Cover and simmer gently for 4-6 minutes until vegetables are tender.
Stir in the cream and simmer for 1-2 minutes, until sauce has reduced slightly. Top with yoghurt and coriander. Serve with the naan.
TipTip: Vegetables in butter chicken sauce is a great option, replace the chicken with 800g steamed pumpkin; ignore steps 1 and 2 above, using the 1/2 cup paste in step 3.