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