Aromatic Tandoori Free Range Chicken With Rice Salad

Pre-heat the grill to a high heat then take your chicken out of the fridge, open the packet and let it air

Add your basmati rice, a pinch of salt and 300ml [390ml] [600ml] cold water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked, then rinse the rice under cold running water until cool and set aside until serving

Meanwhile, slice your free range chicken breast portions into strips

Combine your curry powder, half of your natural yoghurt (you'll use the rest later!), 1 tbsp [1 1/2 tbsp] [2 tbsp] vegetable oil and a very generous pinch of salt in a bowl

Add the chicken strips and give everything a good mix up – this is your coated chicken

Drizzle a baking tray with vegetable oil (to prevent the chicken from sticking)

Add the coated chicken to the tray and put it under the grill for 10-12 min or until the chicken is cooked through and starting to char (no pink meat!) – this is your free range tandoori chicken

Meanwhile, add the remaining natural yoghurt and mayo to a small bowl

Zest your lime[s]

Peel and finely grate (or chop) your garlic

Add the chopped garlic (don't like raw garlic? Go easy!), lime zest and a generous pinch of both salt and pepper to the yoghurt – this is your lime & garlic yoghurt

Slice your cucumber in half lengthways and scrape out the seeds using a teaspoon and discard

Slice the cucumber halves finely

Pick the coriander and mint leaves from their stems, discard the stems

Roughly chop the mint and coriander leaves

Add the rinsed rice, chopped cucumber, shredded red cabbage and your nigella seeds to a bowl

Squeeze the juice of the lime[s] into the bowl and season with salt and a drizzle of olive oil and give it a good mix up – this is your rice salad