For butter chicken: In a bowl, combine yogurt, lemon juice, ginger paste, garlic paste, garam masala, turmeric powder, chili powder, and salt. Add chicken pieces and mix well. Marinate for at least 30 minutes or up to overnight in the refrigerator.

Cook the rice according to the instructions on the package. Once tender, fluff with a fork and season with salt and pepper. Keep warm covered with a lid.

Make the palak paneer: To a pot of boiling water, add salt and then spinach leaves to it. Blanch the spinach leaves for 2 to 3 minutes until wilted. Take them out and put them in ice-cold water. (This helps the leaves in retaining their green color).

To a blender, add the blanched spinach along with tomato, garlic, ginger, and green chili. Puree to a smooth paste and set aside.

Heat a pan on medium heat. Once hot, add the oil and then add the onions. Sauté for a few minutes until it starts changing color. Stir in the spinach puree and water.

Cover the pan and let it cook for 10 minutes on medium heat. The spinach will bubble a lot. Stir at regular intervals to avoid sticking at the bottom. Once the spinach is cooked, add the garam masala, turmeric powder, chili powder, and salt. Mix and cook for 1 minute. Then add the heavy cream and mix.

Stir in the paneer and mix. Let simmer for 3 to 4 minutes. Switch off the flame; add lemon juice.

Heat butter in a pan. Add chopped onion and cook until translucent.

Add minced garlic, grated ginger, ground cumin, and ground coriander. Cook for a minute.

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

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

Warm the naan on both sides in a nonstick pan over medium heat.

To Serve: Serve butter chicken over cooked rice with naan on the side. Serve palak paneer on the side. Enjoy coconut water with the meal.