Before starting, preheat the oven to 450˚F. Wash and dry all produce. Heat a medium pot over medium heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then swirl the pot to melt, 30 sec. Add rice and half the onions to the pot. Cook, stirring often, until onions soften, 2-3 min. Add 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl), then bring to a boil over high. Once boiling, 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.

Meanwhile, core, then cut pepper into 1/2-inch pieces. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl) then chicken. Cook, breaking up chicken into smaller pieces, until no pink remains, 4-6 min.** Season with 1/4 tsp garlic salt (dbl for 4 ppl) and pepper.

Add peppers, peas and remaining onions to the same pan. Cook, stirring occasionally, until tender-crisp, 2-3 min.

Add mild curry paste to the pan with chicken mixture. Cook, stirring often, until well-combined, 30 sec. Add tikka sauce, cream and 1/2 cup water (dbl for 4 ppl). Bring to a simmer. Once simmering, reduce heat to medium-low. Cook, stirring often, until sauce thickens slightly, 3-5 min. Season with salt and pepper, to taste.

Meanwhile, heat 1 tbsp butter (dbl for 4 ppl) in the microwave, until melted, 30 sec. Arrange naan on an unlined baking sheet. Brush with melted butter, then season with 1/8 tsp garlic salt (dbl for 4 ppl).Toast in the middle of the oven until golden-brown, 2-4 min. (TIP: Keep an eye on the naan, so they don't burn!)

Fluff rice with a fork. Cut naan in quarters. Divide rice between plates. Top with chicken tikka. Serve garlic naan alongside.