• Step 1

  Preheat oven to 350 degrees F with rack in center for the butter chicken.

• Step 2

  Remove all labels from the Indian-Style Butter Chicken bag and place right-side-up in a baking pan.

• Step 3

  Cook the butter chicken in the preheated oven for 45 minutes.

• Step 4

  When the butter chicken has cooked for about 30 minutes, preheat a non-stick skillet on medium heat or oven to 400 degrees F depending on your choice for warming the naan.

• Step 5

  Sprinkle the naan with water or brush lightly with oil on both sides.

• Step 6

  Warm naan in the skillet for 2-3 minutes turning once or in the oven for 2-3 minutes; set aside and keep warm.

• Step 7

  With about 5 minutes remaining on the butter chicken's cooking time, microwave the brown rice. Tear open top corner about 1 inch to vent, gently squeeze the pouch to loosen the rice, and cook on high for 90 seconds; let rest for 1 minute in microwave.

• Step 8

  Allow the butter chicken to rest for 10 minutes after it is done cooking. Avoiding steam, use scissors to cut open the bag and transfer contents to a serving dish; stir.

• Step 9

  Carefully remove the brown rice from the microwave, holding it at the Cool Grip area. Tear or cut the pouch completely open and empty it into a serving dish; fluff the rice with a fork.

• Step 10

  Serve the warm butter chicken over the brown rice and accompany with warm naan on the side.

• Step 11

  Optionally, pour glasses of Chardonnay to pair with the meal.

Note: When servings & ingredients are modified, nutrition & directions may vary.