FOR THE NAAN BREAD: In a large bowl, combine the kefir, flour, yeast, and salt; mix well. Add the brown sugar, lemon zest, olive oil, and water.

Knead until all ingredients are well combined, and you have a smooth, elastic dough that doesn't stick. Form a ball, lightly oil it, and cover with a cloth. Let it rest for at least 1 hour.

As the dough rises, prepare the toppings: slice the onion in one bowl; in another, prepare the melted butter, salt, lemon juice, and grated ginger; and in a third, cut the cheese into small pieces.

Divide the dough into smaller portions — we made 16 — and roll them out slightly elongated with a rolling pin, adding the onion. (To ensure they stick well, roll over them again).

In a non-stick pan with a drop of oil, cook the bread, keeping a close eye as they cook quickly. Flip them as they brown. Once done, brush with the prepared topping and finally add the cheese pieces. Set aside.

FOR THE CHICKEN TIKKA MASALA: Start by preparing the spice mix in a large bowl, adding and mixing the garam masala, turmeric, cumin, parsley, and a pinch of salt. In another large bowl, cut the chicken breasts.

Add half of the spices to the chicken, and add the Greek yogurt, grated ginger, and garlic. Mix and let marinate while preparing the sauce.

In a hand blender, add the other half of the spices, tomato paste, and onion.

Also add the ground pepper, chili flakes, and blend well.

Place the mixture in a wok over medium heat with a splash of oil, and let it sauté for about 5 minutes. Add the tomatoes to reduce.

Once the tomato sauce has slightly reduced, transfer it to the blender and blend everything well. Meanwhile, in the wok, cook the marinated chicken over high heat to seal it. Once done, add the blended tomato sauce and let it cook for about 10 minutes, finally adding the coconut milk.

Serve the chicken with plenty of sauce, accompanied by the white rice and naan bread.