• Peel, then mince or grate garlic.
• Heat a medium pot over medium heat.
• When the pot is hot, add 1/2 tbsp (1 tbsp) oil, then rice and garlic. Cook, stirring often, until fragrant, 2-3 min.
• Add 1 1/4 cups (2 1/2 cups) water and half the garlic salt. Bring to a boil over high.
• Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
• Remove from heat. Set aside, still covered.

• Meanwhile, peel, then halve carrot lengthwise. Cut into 1/4-inch half-moons.
• Roughly chop spinach.

• Heat a large non-stick pan over medium-high heat.
• When the pan is hot, add 1/2 cup (3/4 cup) water, then carrots. Cook, stirring often, until water is absorbed and carrots are tender-crisp, 5-6 min.
• Season with salt and pepper, to taste, then transfer to a plate.

• Pat chicken dry with paper towels.
• Cut into 1-inch pieces. Season with remaining garlic salt and pepper.
• Reheat the same pan over medium.
• When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken.
• Cook until golden-brown, 2-3 min per side. (NOTE: Chicken will finish cooking in the next step.)

• Add curry paste to the pan with chicken. Cook, stirring often, until fragrant, 30 sec.
• Reduce heat to medium-low, then add tikka sauce, cream and 1/4 cup (1/2 cup) water.
• Cook, stirring occasionally, until sauce thickens slightly and chicken is cooked through, 5-7 min.**
• Add carrots and spinach. Season with salt and pepper, then stir until spinach wilts, 1-2 min.

• Fluff garlic rice with a fork.
• Divide rice between plates. Top with chicken tikka masala.

If you've opted to get chicken thighs, cook them in the same way the recipe instructs you to cook the chicken breasts.