• Before starting, wash and dry all produce.
• Peel, then mince or grate garlic.
• Heat a medium pot over medium.
• Meanwhile, using a strainer, rinse rice until water runs clear.
• When the pot is hot, add 1/2 tbsp (1 tbsp) oil, then rice and garlic. Cook, stirring often, until fragrant. 
• 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 for 12-14 min, until rice is tender and liquid is absorbed.
• 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.
• When the pan is hot, add 1/2 cup (3/4 cup) water, then carrots. Cook for 5-6 min, stirring often, until water is absorbed and carrots are tender-crisp.
• Season with salt and pepper, 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 for 2-3 min per side, until golden. (NOTE: Chicken will finish cooking in the next step.) 

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

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

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