Aromatic Tandoori-Style Chicken With Rice Salad

Pre-heat the grill to high 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, once cooked, remove from the heat and keep covered until serving

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 your chicken breast 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, turning the chicken half way through cooking, until the chicken is cooked through (no pink meat!) and starting to char – this is your tandoori-style 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 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

Top, tail and slice your radishes(as finely as you can)

Strip your coriander and mint leaves from their stalks, discard the stalks

Roughly chop the coriander and mint leaves

Add the cooked rice, chopped cucumber, sliced radish and your nigella seeds to a large 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