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1
To make the marinated chicken, combine the garlic, salt, yogurt, chili powder, garam masala, and olive oil and stir to combine.
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2
Pour over the chicken and seal in a large resealable bag.
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3
Let marinate in the refrigerator overnight.
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4
To make the sauce base, heat a large, heavy saucepan over medium heat.
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5
Add the olive oil, tomato paste, cinnamon sticks, cardamom, bay leaf, Thai chiles, and ginger and cook for 2 to 3 minutes.
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6
Add the water to the pan and deglaze, scraping the pan to remove any bits stuck on the bottom.
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7
Add the tomatoes, chili powder, garam masala, cashews, and fennel seed to the pan.
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8
Lower the heat, cover, and simmer for 30 minutes.
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9
Remove the cinnamon sticks and bay leaves from the sauce, transfer the sauce to a blender, and puree.
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10
Set aside and keep warm.
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11
To make the Sauca, prepare the rice according to the package instructions.
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12
Meanwhile, heat the olive oil in a nonstick skillet over medium-high heat until just smoking.
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13
Drain the marinade from the chicken and transfer the chicken to the skillet, searing on all sides until browned all over but not cooked through.
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14
Add the reserved sauce base to the pan with the chicken and bring to a simmer for 1 minute.
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15
Add the butter, cream, honey, salt, and lime juice and simmer on low for 5 to 6 minutes.
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16
Bring the sauce to a boil, remove from the heat, and fold in the cilantro.
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17
Spoon about 1/2 cup of the rice onto your favorite flatbread, top it with the chicken mixture, and garnish with the chopped cashews and cilantro.
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18
Roll the flatbread around the filling, and enjoy.
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19
Repeat to make 7 more sandwiches.
