Before starting, preheat the oven to 450°F. Wash and dry all produce. Bring 1 1/4 cups water and 1/4 tsp salt (dbl both for 4 ppl) to a boil in a covered medium pot. Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.

While rice cooks, peel, then cut onions into 1/4-inch pieces. Cut tomatoes into 1/4-inch pieces.

While rice cooks, pat chicken dry with paper towels, then cut into 1-inch pieces. Season with salt and pepper. Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Sear until golden-brown, 2-3 min per side. (NOTE: Chicken will finish cooking in step 4.)

Add tomatoes, onions, half the garlic puree and Indian Spice Mix to the pan with chicken. Cook, stirring often, until slightly softened, 2-3 min. Stir in tikka sauce, cream and 1/2 cup water (dbl for 4 ppl). Season with salt and pepper, then stir to combine. Bring to a simmer. Once simmering, reduce heat to medium. Cook, stirring occasionally, until sauce is slightly thickened and chicken is cooked through, 9-12 min.**

While curry cooks, add naan directly to a baking sheet. Brush with 1 tbsp oil (dbl for 4 ppl) and remaining garlic puree. Season with salt. Bake in the middle of the oven until golden-brown, 2-4 min. (TIP: Keep your eye on naan so they don't burn!)

When curry is done, remove the pan from heat, then stir in 3 tbsp butter (dbl for 4 ppl). Fluff rice with a fork. Divide rice between bowls. Top rice with curry. Serve garlic naan on the side for dipping.