Use a mortar and pestle to crush the ginger, garlic, turmeric, cumin, cayenne pepper, cardamom powder, and cinnamon. Cut the chicken breasts into bite-sized cubes, place them in a large bowl, and combine them with the spice mixture and plain yogurt. Transfer the bowl to the refrigerator and let the chicken marinate for 1 hour.
Combine the dry yeast, lukewarm water, and sugar, and let the mixture rest for 10 minutes. Once it has rested, transfer the mixture to a large mixing bowl and add the flour, plain yogurt, vegetable oil, and salt. Knead the dough using a hand mixer with a dough hook until the ingredients are combined, then knead by hand for another 10 minutes until a smooth dough forms. Grease a large bowl, transfer the dough to the greased bowl, and let it rise for 45 minutes.
Melt the butter in a large frying pan and sauté the diced onion. Add the marinated chicken, briefly sauté, pour in the tomato puree, and bring to a simmer. Let everything simmer for 30 minutes, stirring frequently. After 30 minutes, combine the water with the corn starch, pour the corn starch mixture into the frying pan to thicken the butter chicken sauce, and bring everything to a light boil.
While the butter chicken sauce is boiling, preheat the oven to 400°F and cook the basmati rice in a saucepan with 1 whole star anise for added flavor. Cut the naan bread dough into 3 equal sections and roll out each piece into a long, rectangular strip, approximately 20 x 4 inches. Remove the star anise from the cooked basmati rice and spoon the rice onto 1 rolled-out strip of dough.
Spoon the butter chicken onto the 2 remaining strips of dough and carefully roll up each section into a snug log. Twist the end of each roll and press down lightly along the edges to seal the dough.
Transfer the stuffed sections of dough to a baking tray lined with parchment paper and braid the 3 stuffed strands. Transfer the baking tray to the oven and bake the stuffed naan braid at 400°F for 30 minutes. Once the naan braid has baked, remove it from the oven, brush melted butter over the surface of the bread, and sprinkle fresh chopped cilantro and black and white sesame seeds on top.
