In a blender, combine the garlic, onions, tomatoes and blend to a smooth paste.
Heat the oil in a pan, add the tomato mixture, chicken and spices, and cook until the liquid dries and the chicken is completely cooked, about 15 minutes. Uncover the pan, add the milk and cilantro and stir to combine.
Preheat the oven to 500°F and line baking sheet with parchment paper.
Scoop half the chicken mixture on top of the naan. Add mozzarella cheese, and top with tomatoes and onions.
Bake in the preheated oven for 5-7 minutes until the mozzarella melts.
Remove from the oven, top with crushed red pepper and fresh basil.