Butter Chicken With Coriander Rice & Naan

Preheat the oven to 200°C/ 180°C (fan)/ 395°F/ Gas 6

Add the basmati rice and 300ml [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

Cut the chicken breasts into large, bite-sized pieces

Combine the chopped chicken with the ground coriander, 1 tsp [2 tsp] of the garam masala (save the rest for later!) and a generous pinch of salt

Heat a large, wide-based pan (preferably non-stick, with a matching lid), with a drizzle of vegetable oil over a high heat

Once hot, add the chopped chicken and cook for 4 min, turning occasionally until the chicken is browned

Once browned, transfer the chicken to a plate and reserve the pan

Boil a kettle

Peel and finely dice the brown onion[s]

Return the reserved pan to a medium heat with 1 tbsp [2 tbsp] butter

Once melted, add the diced onion with a pinch of salt and cook for 5 min or until softened and starting to caramelise

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger

Peel and finely chop (or grate) the garlic

Once softened, add the chopped ginger, chopped garlic, ground turmeric, tomato paste and remaining garam masala to the pan and cook for 1 min or until fragrant

Crumble in 1/2 [1] Knorr chicken stock cube, then add 250ml [450ml] boiled water

Return the chicken to the pan and cook, covered, for 4-5 min or until the sauce has thickened to a curry-like consistency and the chicken is cooked through (no pink meat!)

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

Fluff the cooked rice with a fork, stir through the chopped coriander and season with salt – this is your coriander rice

Add the plain naans to a baking tray and put the tray in the oven for 3-4 min or until cooked through

Once the chicken is cooked, remove the pan from the heat and stir in the clotted cream – this is your butter chicken