Prepare the marinade by combining the chicken thighs, half of the yogurt, lemon juice, ginger-garlic paste, and half of all the ground spices (turmeric, chili powder, coriander, cumin, garam masala, salt) in a large bowl. Mix well, cover, and let marinate.
Peel and cube the potatoes. Boil them in a pot of water until fork-tender, then drain.
Finely chop one onion and the red chili. Sauté them in a bit of oil, then add the remaining half of the ground spices. Stir in the boiled potatoes, frozen peas, and a handful of chopped fresh cilantro. Mash slightly, mix well, and set aside to cool.
Spread the marinated chicken thighs on a baking tray and roast or broil until fully cooked and nicely charred on the edges. Let rest briefly, then slice into chunks.
To make the butter chicken sauce, heat a little oil in a large pan and briefly toast the whole spices (cinnamon stick, cardamom, cloves). Slice the remaining onion, add it to the pan, and cook until softened and golden.
Pour the tomato passata into the pan. Stir and let it simmer and reduce slightly. Add the sliced roasted chicken, the remaining half cup of yogurt, and the butter. Simmer until the sauce is rich and creamy. Garnish with more fresh cilantro.
Assemble the samosas by placing a small portion of the cooled potato and pea filling onto strips of samosa wrappers. Fold the pastry over tightly into triangle shapes.
Heat the remaining frying oil in a deep pan. Fry the samosas in batches until they are crisp and golden brown on all sides. Remove and drain on a wire rack or paper towels.
Serve the hot butter chicken and crispy samosas alongside rice and warm garlic naan.
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