Chilli Paneer Masala With Basmati Rice And Naan & A Chicken Breast

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Added chicken? Cook at 220°C / 200°C (fan) / gas 7 for 18-20 min

Now, let's get started!

Add your basmati rice 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

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

Chop your paneer into bite-sized pieces

Once hot, add the chopped paneer to the pan and cook for 3 min, turning once halfway until beginning to turn golden

Add your garlic & coriander naan[s] to a toaster for 1-2 min or until warmed through

Meanwhile, chop your tomato[es] into wedges

Add your curry powder and cayenne pepper (can't handle the heat? Go easy!) to the pan with the paneer and cook for 10 secs

Add your tomato paste and tomato wedges and cook for 1 min further, stirring until fully combined

Wash your spinach, then add it to the pan with a small splash of cold water and cook, covered, for 1-2 min or until wilted

Once wilted, remove the pan from the heat and stir your natural yoghurt through the sauce – this is your chilli paneer masala