Melt the butter in a heavy sauce pan
Add onion and jalapeño and cook till soft
Stir tomato sauce, cream, salt and cayanne.
It should achieve this consistency. Reduce to low and simmer for 30-40 mins.
Add yogurt, Lemon juice, sugar, cayenne, curry powder, cumin and cinnamon to a bowl.
Add the cabbage (I had to improvise with romain) and toss.
In another bowl add yogurt, lemon juice, ginger, garlic, habanero, cayenne, garam masala, cumin, paprika, salt and black pepper.
Whisk and add chicken to marinade. Cover and put on fridge from 30 min to a full day before.
Brush a grill and cook chicken 5 min per side till cooked. Rest chicken for 5 min and cut to bite size pieces.
Add chicken to sauce and mix. Warm up the naan
Plate and garnish with some cilantro. Chicken tikka masala wraps... Done!