Wash and dry produce.

In a medium pot (large pot for 8 servings), combine rice, 2¼ cups water (4½ cups for 8), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.

While rice cooks, place 2 TBSP butter (4 TBSP for 8 servings) in a small microwave-safe bowl; cover with plastic wrap. Microwave until melted, 30 seconds. Add half the garlic powder (you’ll use the rest later) and stir to combine. Set aside.

Roughly chop cilantro.

Open package of chicken* and drain off any excess liquid. Heat a large drizzle of oil in a large, preferably high-sided, pan over medium-high heat (use a second large pot for 8 servings). Add chicken in a single layer and season with salt and pepper. Cook, stirring occasionally, until browned and cooked through, 6-8 minutes (8-10 minutes for 8).

Reduce heat to medium.

Add garam masala, curry powder, and remaining garlic powder to pan with chicken. Cook, stirring, until fragrant, 30 seconds.

Add tomato paste, Vidalia onion paste, veggie stock concentrates, and chicken stock concentrates. Cook, stirring, until chicken is evenly coated, 30 seconds.

Add cream sauce base and ¾ cup water (1¼ cups for 8 servings). Stir to combine. Cook, stirring occasionally, until sauce has thickened, 2-3 minutes. Remove from heat.

Add 3 TBSP butter and ½ tsp sugar (6 TBSP butter and 1 tsp sugar for 8); stir until butter has melted. Cover to keep warm.

Adjust rack to top position and heat broiler to high. Place naan on a baking sheet. Spoon garlic butter over tops and sprinkle with mozzarella.

Broil cheesy garlic naan until cheese melts and naan are toasted, 3-4 minutes. TIP: The broiler is a powerful tool! Keep an eye on the naan to prevent them from burning.

Quarter cheesy garlic naan.

Fluff rice with a fork. Divide rice between bowls and top with butter chicken. Drizzle with yogurt. Garnish with cilantro. Serve with cheesy garlic naan on the side.