Step-by-Step Instructions

1. 1.Cook the Rice

   Combine 2 cups of rice with 2 1/4 cups of water and a pinch of salt in a pot. Bring to a boil over high heat. Once boiling, cover the pot, reduce the heat to low, and simmer for 15-18 minutes.

2. 2.Prepare Garlic Butter

   Melt 2 tablespoons of butter in a small bowl. Add 1 packet of garlic powder to the melted butter and mix well. This will be used for the naan bread later.

3. 3.Chop Cilantro

   Roughly chop the fresh cilantro. This will be used as a garnish.

4. 4.Cook Chicken

   Heat a large drizzle of oil in a pan over medium-high heat. Season the diced chicken thighs with salt and pepper. Add the chicken to the hot pan and cook for 6-8 minutes, stirring occasionally, until browned and cooked through.

5. 5.Add Spices to Chicken

   To the cooked chicken, add the remaining garlic powder, curry powder, and masala spice blend. Stir well until the chicken is evenly coated with the spices.

6. 6.Add Tomato Paste and Stock Concentrates

   Add the tomato paste, vegetable stock concentrate, and chicken stock concentrate to the pan with the chicken. Stir until all ingredients are well combined and the chicken is evenly coated.

7. 7.Thicken the Sauce

   Pour 3/4 cup of water and the cream base into the pan. Stir occasionally and cook for 2-3 minutes until the sauce has thickened to your desired consistency.

8. 8.Finish the Sauce

   Remove the pan from the heat. Stir in 1/2 teaspoon of sugar and 3 tablespoons of butter until the butter is completely melted and incorporated into the sauce.

9. 9.Prepare and Broil Naan

   Preheat your broiler to high. Place the naan bread on a baking sheet. Brush the naan with the prepared garlic butter. Sprinkle mozzarella cheese evenly over the naan. Broil for 3-4 minutes, or until the cheese is melted and bubbly and the naan is lightly toasted. Cut the naan into desired pieces.

10. 10.Assemble and Serve

    Fluff the cooked rice with a fork and plate it. Spoon the Indian-style butter chicken over the rice. Drizzle with plain yogurt and garnish with fresh chopped cilantro. Serve immediately with the cheesy garlic naan.