Add rice to the boiling water, 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, cut tomatoes into ¼-inch pieces. Peel, then cut onion into ¼-inch pieces.

Heat a large non-stick pan over medium-high heat. While the pan heats, on a separate cutting board, pat chicken dry with paper towels, then cut into 1-inch pieces. Season with salt and pepper. When the pan is hot, add 1 tbsp (2 tbsp) oil, then chicken. Cook until golden-brown, 2-3 min per side. (NOTE: Chicken will finish cooking in step 4.)

Add tomatoes, onions, Indian Spice Mix and half the garlic puree to the pan with chicken. Cook, stirring often, until veggies soften slightly, 2-3 min. Add tikka sauce, cream and ½ cup (¾ 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, 8-10 min.**

Meanwhile, 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.

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