Begin by making your masala seasoning. Place onion, garlic, ginger, juice of one lime, and all of the spices listed above in the food processor. I used a mixture of the pulse/puree setting until I got the right consistency - which is a thin paste.
Dice your chicken breast. Add to a bowl. Add 2 tbsp of the masala seasoning to the chicken and coat it thoroughly. Let it marinate for 15-20 minutes in the fridge.
Heat a cast iron skillet on low to medium heat. Add the chicken. Cook for 1 minute or so and then add the remaining masala seasoning to the pan. Cook until the chicken is done. Lower the heat and add the crushed tomatoes and coconut milk. Stir to combine. Let simmer for 20 minutes or until thick. Once taken off the heat, stir in the heavy cream if desired for ultimate creaminess!
Cook your rice according to the package. Add in one tbsp of butter once it's cooked for flavor (optional).
Assemble your bowls! Add in rice, top with the tikka masala. Garnish with cilantro.
The naan bread is not included in the nutritional information below since it's an optional add-on.