Before starting, preheat the oven to 450°F. Wash and dry all produce. Add 1 1/4 cups water and 1/4 tsp salt (dbl both for 4 ppl) 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, pat chicken dry with paper towels. Cut into 1/2-inch pieces, then season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Sear until golden brown, 2-3 min per side. (NOTE: Chicken will finish cooking in step 4!) Transfer chicken to a plate.

Roughly chop cilantro. Finely chop cashews. Peel, then mince or grate garlic. Peel, then cut onion into 1/4-inch pieces. Heat the same pan over medium. When hot, add 1 tbsp butter (dbl for 4 ppl), then onions, half the garlic, cashews and mild curry paste. Season with salt and pepper. Cook, stirring often, until onions soften slightly, 3-4 min.

Stir in tikka sauce, 2 tbsp butter and 1/2 cup water (dbl both for 4 ppl). Add chicken back to the pan. Stir to combine. Cover and cook, stirring occasionally, until sauce thickens slightly and chicken is cooked through, 8-10 min.**

While curry cooks, add remaining garlic and 1 tbsp oil (dbl for 4 ppl) to a small bowl. Season with salt and pepper, then stir to combine. Brush garlic oil over naan, then transfer to an unlined baking sheet. Bake in the middle of the oven, flipping halfway through, until slightly toasted, 4-5 min.

Stir cream into curry off heat. Fluff rice with a fork. Divide rice between plates, then spoon curry over rice. Sprinkle cilantro over top. Serve garlic naan on the side.