Prepare Your Ingredients
Wash and dry your fresh produce.
Foil-line and lightly grease a baking sheet/pan.
Preheat the oven to 420° F.
Mince 3 cloves of garlic.
Grate the ginger to make about 1 Tbsp.
Roughly chop the cilantro to make about 1 Tbsp.
Cut the chicken into 1” pieces, season with salt and pepper, and place in a bowl.
Cook the Rice
Bring 1.5 cups salted water to a boil in a small pot.
Add the rice and a little olive oil.
Stir, turn heat down to low, and cook covered until water is absorbed; about 18 minutes.
Fluff with a fork, and set aside covered.
Cook the Chicken
Add the yogurt, ½ the ginger, ½ the garlic, and ½ the spice mix to the bowl with the chicken.
Mix everything together coating the chicken with the mixture and let sit for 5 minutes.
Transfer the yogurt covered chicken to the prepared baking pan and place in the oven for 10-12 minutes.
Set oven to hi broil, and cook chicken for 2 more minutes.
Warm the naan bread by placing it in the hot oven after you turn it off; about 5 minutes.
Make the Sauce
In a medium pot, over medium heat, add 1 Tbsp. olive oil and ½ the butter.
When melted, add remaining spice mix, garlic and ginger.
(Add ½ the chili powder for mild and all the chili powder for a hotter sauce.)
Add the diced onion and cook stirring occasionally for 5 minutes (add oil if pan dries).
Add the tomato sauce and cook for another 5 minutes, stirring frequently.
Add the chicken with all the juices from the baking sheet, and simmer over medium-low, for 7-10 minutes.
Stir in the remaining butter and cream.
Divide the rice between your bowls and serve the chicken on top.
Garnish with cilantro over the chicken.
Serve naan bread on the side and enjoy by dipping bread in the sauce!