Before starting, preheat the oven to 450°F. Wash and dry all produce. Add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat. Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.

While rice cooks, peel, then cut onion into 1/4-inch pieces. Cut tomatoes into 1/4-inch pieces.

Pat chicken dry with paper towels, then cut into 1-inch pieces. Season with salt and pepper. Heat a large non-stick pan over medium heat. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Sear until golden-brown, 2-3 min per side. (NOTE: Chicken will finish cooking in step 4.)

Add tomatoes, onions, half the garlic puree and Indian Spice Mix to the pan with chicken. Cook, stirring often, until veggies soften slightly, 2-3 min. Add tikka sauce, cream and 1/2 cup (3/4 cup) water. Season with salt and pepper, then stir to combine. Bring to a simmer. Once simmering, reduce heat to medium. Cook, stirring occasionally, until sauce thickens slightly and chicken is cooked through, 9-12 min.\*\*

While curry cooks, add flatbreads to an unlined baking sheet. Brush with 1 tbsp (2 tbsp) oil and remaining garlic puree. Season with salt. Bake in the middle of the oven until golden-brown, 2-4 min. (TIP: Keep your eye on flatbreads so they don't burn!)

When curry is done, remove the pan from heat. Add 3 tbsp (6 tbsp) butter. Stir until melted, 1 min.Fluff rice with a fork. Divide rice between bowls. Top with curry. Tear garlic flatbreads and serve alongside.