Place all of the ingredients for the masala paste into a bowl and stir together.

Transfer the chicken to a bowl and mix in the yogurt and half of the masala paste. Cover and refrigerate while you get the rice cooking.

Rinse the rice with cold water and drain thoroughly. In a saucepan, cook the rice according to the directions on the package.

Make the chicken tikka masala: Heat a nonstick pan over medium high heat. Once hot, add the oil. Brown the chicken pieces on all sides (in batches if needed) then remove them from the pan and set aside.

Place the pan back on the stove and add the remaining masala paste. Stir for 1 minute. Add the tomato paste and browned chicken; simmer for 10 minutes until the chicken is cooked through.

To finish the chicken tikka masala: Stir in the cream and season with salt and pepper. Simmer until the sauce thickens to a creamy consistency. Add broth as needed to thin out the consistency if too thick.

To finish the rice: Fluff with a fork and season with salt and pepper to taste.

Set a nonstick pan over medium heat. Warm the naan on both sides. Then cut into wedges.

To serve: Spoon the rice onto a plate or bowl, top with the chicken tikka masala, and garnish with cilantro. Enjoy with naan and coconut water.