Chicken Breast Tikka Masala With Cardamom Brown Rice

Preheat the grill to high

Cut your chicken in half as if you were cutting a burger bun, so you are left with two thinner pieces and add to a bowl with half your natural yoghurt, half your curry powder and half your ginger paste (you'll use the rest later!) and give everything a good mix up, then add to a tin foil-lined baking tray and put under the grill for 15-20 min or until cooked through (no pink meat!) – this is your chicken tikka

Crush your cardamom pods open by squashing them with the side of a knife

Rinse your brown rice, add it to a pot with plenty of cold water and crushed cardamon pods, bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 20-25 min or until it's tender with a slight bite

Once cooked, drain, return it to the pot and keep covered until serving

Meanwhile, boil half a kettle

Peel and finely slice your shallot[s]

Chop your tomato[es] roughly

Peel and finely chop (or grate) your garlic

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

Once hot, add the sliced shallot with a pinch of salt and cook for 5-6 min or until caramelised

Once caramelised, add the chopped tomato and cook for 2-3 min or until softened

Once softened, add the remaining curry powder, remaining ginger paste, your tomato paste, ground paprika and the chopped garlic to the pan with 1 tsp [1 1/2 tsp] [2 tsp] sugar and 1 tsp [1 1/2 tsp] [2 tsp] flour

Cook for 1-2 min or until fragrant

Once fragrant, add 200ml [250ml] [350ml] boiled water with your chicken stock mix and your clotted cream

Cook for a further 5 min or until the sauce begins to thicken to a gravy-like consistency

Chop your chicken tikka into large bite-sized pieces

Once the sauce has thickened, stir through the chopped chicken tikka and your garam masala – this is your chicken tikka masala