Chicken Pasanda With Paneer & Pepper Skewers

Preheat the oven to 220°C/ 200°C (fan)/ gas 7, boil half a kettle and take a couple of knobs of butter out of the fridge to soften

Peel and finely slice your red onion[s]

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into bite-sized pieces

Cut your paneer into bite-sized cubes

Take your chicken out of the fridge, open the packet and let it air

Soak your skewers in water (this prevents them from burning whilst cooking)

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

Once hot, add 3/4 of the sliced onion (you'll use the rest later!) with a pinch of salt and cook for 6-7 min or until softened

Add your basmati rice with 250ml [325ml] [500ml] 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

Add the paneer cubes to a large bowl with the chopped pepper, half your ginger & garlic paste (save the rest for later!) and a grind of black pepper – this is your marinated paneer & pepper

Thread the marinated paneer & pepper onto the soaked skewers and transfer them to a tin foil-lined baking tray

Put the tray in the oven for 13-15 min or until the paneer is slightly charred – these are your paneer & pepper skewers

Chop your chicken breast portion[s] into bite-sized pieces

Once the onion has softened, add the chopped chicken, your curry powder and the remaining ginger & garlic paste and cook for 2 min further or until fragrant

Add your chicken stock mix with half your ground almonds (you'll use the rest later!), 250ml [325ml] [450ml] boiled water and a pinch of sugar and cook for 12-15 min further or until the chicken is cooked through (no pink meat!)

Once the chicken is cooked through, add your cultured coconut – this is your creamy chicken pasanda

Meanwhile, combine the remaining ground almonds and 1 tsp [1 1/2 tsp] [2 tsp] sugar in a bowl with the softened butter and a pinch of salt – this is your almond butter mix

Spread the almond butter mix equally over your garlic & coriander naan[s], then transfer them to a baking tray

Put the tray in the oven for 7-8 min or until golden – these are your almond naan[s]

Add the remaining sliced onion to a small bowl with half your rice vinegar and a pinch of sugar – this is your quick-pickled onion

Chop your coriander finely, including the stalks

Strip your mint leaves from their stems and chop them roughly, discard the stems

Add the chopped herbs to a small bowl with a drizzle of vegetable oil and the remaining rice vinegar – this is your herb chutney