2-in-1 Chicken Tikka Masala x Pulled Tikka Rotis

Day 1: Preheat the oven to 220°C/ 200°C (fan)/ gas 7, then take your chicken out of the fridge, open the packet and let it air

Heat a large, wide-based hob-safe oven-proof casserole dish (or two!) with a drizzle of vegetable oil over a high heat and boil half a kettle

Note: Make sure your dish is oven-proof and safe to use on the hob. Don't have one? Start cooking in a large, wide-based pan then transfer to an oven-proof dish and cover tightly with foil

Once hot, add your chicken thighs to the dish and cook for 3-4 min or until starting to brown

Meanwhile, peel and cut your brown onion[s] into wedges

Slice your red chilli[es] finely

Peel and finely chop (or grate) your garlic

Add the onion wedges to the dish with half the sliced red chilli (can't handle the heat? Go easy!) and your ginger paste

Add your garam masala with your curry powder, ground smoked paprika, chicken stock mix, chopped garlic and 1 tbsp [1 1/2 tbsp] [2 tbsp] flour and cook for 30 secs

Add your chopped tomatoes with 150ml [200ml] [250ml] boiled water with a generous pinch of salt and pepper and give everything a good mix up

Bring to the boil, then put the dish in the oven and cook, covered, for 45 min or until the chicken is cooked through (no pink meat!) and the sauce has thickened – this is your curry

Meanwhile, chop most of your coriander finely, including the stalks (save some leaves for a garnish!)

Once the curry has had 20 min, reboil the kettle

Add your white long grain rice to an oven-proof dish with 300ml [390ml] [600ml] boiled water

Cover tightly with tin foil and put the dish in the oven for 30 min or until all the water is absorbed and the rice is cooked – this is your baked rice

Once the curry is ready, remove the dish from the oven and stir through your crème fraîche and chopped coriander and season with a grind of pepper, then leave to stand for 5 min before serving (this helps the flavours to develop) – this is your chicken tikka masala

Serve half the chicken tikka masala (you'll eat the rest tomorrow!) with the baked rice to the side

Season with a generous pinch of pepper and top with the remaining sliced chilli (not a fan of spice? Just add a little!) and the coriander leaves

Enjoy!

Pull the remaining chicken tikka using 2 forks and give everything a good mix up, then cool down quickly (within 2 hours max) and refrigerate in a covered container. Enjoy within 24 hours

Day 2:

Wash your spinach and pat it dry with kitchen paper

Transfer the pulled tikka to a pot with the spinach and cook over a medium-high heat, stirring occasionally, for 4-5 min or until it is piping hot throughout – this is your pulled chicken tikka & spinach

You can only reheat your food once, then enjoy straight away

Add your roti to a plate and pop in the microwave for 20 secs on high or until warmed