Chicken Tikka Masala With Rice & Extra Chicken

Boil half a kettle, then take your chicken out of the fridge, open the packet and let it air

Peel and grate your brown onion[s]

Peel and finely chop (or grate) your garlic

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

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

Once hot, add the grated onion, chopped garlic and chopped ginger with a pinch of salt and cook for 5-6 min or until softened

Meanwhile, add your basmati rice with 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 been absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered until serving

While the rice is cooking, cut your chicken breast portions into bite-sized pieces

Once the onion has softened, add your curry powder and ground paprika and cook for 1 min or until fragrant

Increase the heat to high and add the chopped chicken and cook for 3-4 min further or until coated in all of the spices

While the chicken is cooking, dissolve your tomato paste, chicken stock mix and honey in 250ml [325ml] [450ml] boiled water – this is your tomato stock

Reduce the heat to medium high and add the tomato stock to the pan and cook for 6-8 min or until the sauce has thickened

Once done, add your clotted cream and cook for 1 min further or until melted and the chicken is cooked through (no pink meat!) – this is your chicken tikka masala