Oven Heating: Preheat oven to 350°F. Place the aluminum tray on a baking sheet. Remove the foil lid, then place it back loosely over the tray. Heat for 25–30 minutes.
Carefully remove the foil lid and continue heating for 5–10 minutes, or until the chicken and sauce are hot throughout.
Naan Bread: During the last 3–5 minutes of heating, place the naan directly on the oven rack or on a baking sheet until warm and soft. Remove the naan from the oven.
Let the chicken rest for 2–3 minutes before serving.
Basmati Rice: While the chicken is resting, loosen or remove the lid from the rice container and microwave on HIGH for 2–3 minutes. Fluff with a fork before serving.
Storage: Keep refrigerated. Best enjoyed within 3 days.
