Prepare the ingredients as instructed above.

In a bowl, mix yogurt, lemon juice, ginger paste, garlic paste, garam masala, turmeric, chili powder, and salt. Add chicken pieces and coat well. Cover and marinate for at least 30 minutes.

Cook the rice according to the package instructions. Once tender, fluff with a fork and season with salt and black pepper. Cover and keep warm.

Bring a pot of salted water to a boil. Add spinach and blanch for 2 to 3 minutes until wilted. Transfer immediately to ice-cold water to retain its green color.

In a blender, combine the blanched spinach with tomato, garlic, ginger, and green chili. Puree until smooth and set aside.

Heat oil in a pan over medium heat. Add chopped onion and sauté until it begins to change color. Stir in the spinach puree and water.

Cover the pan and cook for 10 minutes, stirring occasionally to prevent sticking. Once cooked, add garam masala, turmeric, chili powder, and salt. Cook for 1 minute.

Stir in the heavy cream. Add paneer cubes and simmer for 3 to 4 minutes. Turn off the heat and add lemon juice. Set aside.

In a separate pan, melt butter and add chopped onion. Cook until translucent. Add minced garlic, grated ginger, cumin, and coriander. Cook for 1 minute.

Add crushed tomatoes and cook until the oil separates from the mixture.

Add the marinated chicken along with the marinade. Cook until the chicken is no longer pink.

Stir in the heavy cream and fenugreek leaves. Simmer for 5 to 7 minutes until the chicken is cooked through and the sauce thickens. Adjust seasoning if needed.

Warm naan bread in a nonstick pan over medium heat until both sides are soft and lightly browned.

Serve butter chicken over cooked rice with naan on the side. Plate palak paneer alongside and enjoy cold coconut water with the meal.