Place the chicken, 120ml yoghurt, 50g ginger, 2 chopped cloves garlic, chopped coriander and peri peri/chilli powder in a bowl and mix together. Leave to marinate for 2 hours. Saute the onion in the olive oil until soft. Add the garlic and ginger and soften slightly. Dry-fry the turmeric, cumin and garam masala in a separate pan. Add the dry spices to the onion mix and cook for a minute. Add the tomato paste and stir in. Add the bay and curry leaves. Add the cream and water and bring to the boil. Simmer until slightly thickened. Stir in the honey and season with salt and pepper. Allow to cool.
Place the marinated chicken, with any leftover marinade, into the sauce. Bring to a simmer and cook gently until the chicken is tender and cooked through (about 10-15 minutes). Remove the bread centres with the loaves or rolls and fill with butter chicken. Top with tomato, coriander and yoghurt and serve with lots of napkins.