In a medium bowl, zest the Lime (1), and juice half of the lime. Add one tablespoon of Greek Yogurt (1 cup).
To create the raita, in a small bowl, juice the remaining lime, Ground Coriander (1/4 teaspoon), Ground Cumin (1/4 teaspoon), remaining yogurt, Salt (1/4 teaspoon) and Ground Black Pepper (1/4 teaspoon). Mix well.
Slice the Mini Cucumber (1) into small diced pieces. Add to small bowl, toss evenly and set the raita aside.
Peel and cut the Red Onion (1/2) into quarter inch diced pieces, and set aside.
Peel and mince the Fresh Ginger (1 ounce). Place half in the medium bowl with lime, and set aside remaining. Finely chop the Garlic (2 clove) and add to bowl.
Remove and discard stems from Fresh Cilantro (0.5 ounce). Roughly chop the leaves and place half in a medium bowl.
Add Oil (1 tablespoon), Salt (1/2 teaspoon), and Ground Black Pepper (1/2 teaspoon) to the medium bowl. Stir until combined.
Pat the Chicken Breast (2) dry with paper towels and dice into half inch pieces. Add to marinade and toss until all pieces are coated evenly. Set aside.
Pour Water (1 cup) into a medium saucepan. Add Basmati Rice (4 ounce), Cardamom Seeds (1/2 teaspoon), and Salt (1/4 teaspoon). Stir, and bring to a boil over high heat.
Once it has reached a boil, stir again, and reduce heat to low. Cover and simmer for 20 minutes.
Remove from heat, fluff rice with a fork, and keep warm until plating.
Heat a large saute pan over medium heat. Add Vegetable Oil (1 tablespoon) to the pan.
When the oil is hot, add the red onion and remaining fresh ginger. Saute for 11 minutes until onions are soft and slightly caramelized.
Add the Tikka Masala Seasoning (1 tablespoon) and Salt (1/4 teaspoon). Cook for 2 minutes, stirring occasionally.
Remove the onion mixture, put on a plate, and return pan back to heat.
Increase the heat to a medium high heat. Add Vegetable Oil (1 tablespoon) to the pan.
Once the oil is hot, add chicken and cook for one minute on each side, or until golden brown.
Add onion mixture, Tomato Paste (1 tablespoon), Whipping Cream (4 fluid ounce), and Salt (1/4 teaspoon). Stir until combined, and simmer for four minutes.
Remove from heat and hold for plating.
Preheat oven to 400 degrees F (200 degrees C).
Place Garlic Naan (2 piece) in oven, directly on the rack for 2 minutes, then remove from oven.
Divide the rice evenly between two plates. Spoon the chicken with sauce alongside the rice. Garnish with remaining cilantro. Serve with raita and Naan bread on the side. Enjoy!