Slice chicken breasts into small pieces and grill in pan until fully cooked. Add tandoori spices if needed (optional).

Chop up peppers, carrots, and onions (optional) into quarter pieces.

In large pot, melt the butter while stirring in the minced garlic.

Combine dry spices into separate small bowl and mix until even.

Add the wet ingredients into pot once butter/garlic is melted and mixed. Stir thoroughly until even colour.

Pour spice mix into pot and stir constantly until thoroughly mixed.

Add carrots and cooked chicken into the butter sauce and let simmer for 30 minutes.

In a pan, sauté the peppers (and onions) until lightly blackened. Once finished, mix it in with the butter chicken sauce.

Serve with rice and naan bread.