For the sauce, foam the butter over medium heat then add the onion. Cook, stirring occasionally, until starting to brown, about 5 minutes. Chuck in garlic, ginger and chilli. Cook until fragrant, a minute or so. Add spices, and stir through. Add tomato puree and water. Cook until butter separates. Add cream, honey and salt. Stir through chicken. Remove from heat.
On a lined tray or large skillet, lay down your first naan. Top with 2 tsps of mango chutney and spread over the face of the naan. Top with a third of your curry, then a good fistful of cheddar. Repeat this process. Top your final naan with more cheddar.
Bake, covered for a period if possible, for about 30 minutes at 180°C. You want the interior of the cake to read 50°C.