Rinse the rice under cold water until the water runs clear. Drain the rice well.
Melt butter in a medium pot over medium heat. Add the rice and cook for 2 minutes while stirring to evenly distribute the butter.
Stir in the water, add the salt, and bring to a rolling boil on high heat. When boil is reached, reduce the heat to a low simmer and cover, cooking for about 20 minutes until the liquid is absorbed by the rice.
To serve, remove from heat and let stand, covered, for five minutes. Spoon rice into a flat-bottomed bowl, and layer the chicken tikka masala on top. Sprinkle portion liberally with cilantro to taste.
Serve with warm naan, and enter an Indian food coma so euphoric, you won't believe you made it yourself.