Our favorite method for this dish is the microwave.
- Conventional oven | 25–30 minutes
Heat the oven to 425°F.
Remove the plastic from the tray of butter chicken. Transfer the rice pilaf to an ovenproof dish and sprinkle with 2 tablespoons water. Cover the tray of butter chicken and the dish of rice pilaf with foil and bake both for 15 minutes. Stir the butter chicken, re-cover, and bake both the butter chicken and the rice pilaf for 10 to 15 minutes more, or until heated through.
- Microwave oven | 9–11 minutes
Remove the plastic from the tray of butter chicken. Transfer the rice pilaf to a microwave-safe dish and sprinkle with 2 tablespoons water. Place a damp paper towel over the top of the tray of butter chicken and the dish of rice pilaf. Microwave the butter chicken for 5 minutes. Stir the butter chicken, re-cover, and microwave both the butter chicken and the rice pilaf for 4 to 6 minutes, or until heated through.
Transfer the rice pilaf to a small sauce pot and stir to break apart. Sprinkle with 3 tablespoons water, cover, and cook over medium-low heat, stirring occasionally, for 4 to 5 minutes, or until heated through. While the rice is cooking, transfer the butter chicken to another small sauce pot. Cook over medium heat, stirring occasionally, for 3 to 5 minutes, or until heated through.