Lingkan Reang
Heat oil, add cinnamon, fennel seeds, and let them sizzle.
Saute ginger, garlic, onions, and chilies until golden.
Add mint leaves, cook until wilted, then cool.
Blend into a smooth puree.
In the same pan, heat butter, add shahi jeera, then cook the puree with salt until butter separates.
Add chicken, simmer, then stir in cream and lemon juice. Serve with naan.