• Before starting, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat. 
• Wash and dry all produce.
• Using a strainer, rinse rice until water runs clear. Add rice and peas to the boiling water. Reduce heat to low.
• Cover and cook for 12-14 min, until rice is tender and liquid is absorbed. Remove from heat. Set aside, still covered.
• Pat chicken dry, then cut into 1-inch pieces. Spread out on the cutting board, then season with Indian Spice Mix, salt and pepper. (TIP: For less heat, use half the Indian Spice Mix!)
• Tear cilantro.

• Meanwhile, heat a large non-stick pan over medium-high. 
• When hot, add 1 tbsp (2 tbsp) oil, then chicken. Sear for 1-2 min, flipping once, until golden on both sides. 
• Add mirepoix to the pan with chicken. Cook for 2-3 min, stirring occasionally, until softened.

• Reduce heat to medium. 
• Add tikka sauce, 1/4 cup (1/2 cup) water and cream. Cook for 4-5 min, stirring often, until sauce is thickened slightly and chicken is cooked through.**
• Remove from heat. Add 1 tbsp (2 tbsp) butter. Stir until butter is melted, then season with salt and pepper.

• Fluff rice with a fork. Stir in 1 tbsp (2 tbsp) butter and half the cilantro.
• Divide rice between bowls. 
• Top with butter chicken. 
• Add remaining cilantro over top. 

If you've opted to get chicken breasts, pat dry with paper towels, then cut into 1-inch pieces. Season and cook in the same way the recipe instructs you to season and cook diced chicken.