• Wash and dry produce. • In a medium pot (large pot for 8 servings), combine rice, 2 1⁄4 cups water (4 1⁄2 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 pan 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 3⁄4 cup water (1 1⁄4 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 1⁄2 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. ***Poultry is fully cooked when internal temperature reaches 165°.***