• Add 1 1/4 cups (2 1/2 cups) water and 1/4 tsp (1/2 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.

• Meanwhile, pat tofu 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 the pan is hot, add 1 tbsp (2 tbsp) oil, then tofu.
• Cook, turning occasionally, until crispy and golden-brown all over, 6-7 min.
• Transfer tofu to a plate.

• Roughly chop cilantro.
• Finely chop cashews.
• Peel, then mince or grate garlic.
• Peel, then cut onion into 1/4-inch pieces.
• Reheat the same pan over medium.
• When the pan is hot, add 1 tbsp (2 tbsp) butter, then onions, half the garlic, cashews and curry paste.
• Season with salt and pepper. Cook, stirring often, until onions soften slightly, 3-4 min.

• Stir in tikka sauce, 2 tbsp (4 tbsp) butter and 1/2 cup (1 cup) water.
• Add tofu back to the pan. Stir to combine.
• Cover and cook, stirring occasionally, until sauce thickens slightly, 8-10 min.

• Meanwhile, add remaining garlic and 1 tbsp (2 tbsp) oil to a small bowl. Season with salt and pepper, then stir to combine.
• Brush garlic oil over flatbreads, then transfer to an unlined baking sheet.
• Bake flatbreads in the middle of the oven, flipping halfway through, until slightly toasted, 4-5 min.

• Remove curry from heat, then stir in cream.
• Fluff rice with a fork. Divide between plates, then spoon curry over top. 
• Sprinkle with cilantro.
• Serve garlic flatbreads alongside.

If you've opted to get tofu, prepare and cook it the same way as the chicken thighs, turning occasionally, until crispy and golden-brown all over, 6-7 min.