Creamy Butter Chicken & Herby Rice

Add the basmati rice and 350ml [700ml] 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 10-15 min or until all the water has absorbed and the rice is cooked

Meanwhile, combine the cinnamon, ground cumin, ground coriander and plenty of salt and pepper in a mixing bowl

Cut the chicken breast[s] into bite-size pieces and add them to the bowl of spices

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

Once hot, add the spice-coated chicken and cook for 2 min or until the chicken has browned a little, then transfer the browned chicken to a plate and keep the pan for later

Meanwhile, peel and chop the onion[s] finely

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

Peel and finely chop (or grate) the garlic 

Return the pan to a medium heat with a knob of butter

Once hot, add the onion, garlic and ginger with a pinch of salt 

Cook for 4-5 min, or until the onions have softened slightly

Meanwhile, chop the tomatoes finely

Once the onions have softened, add the tomato paste, chopped tomatoes and a pinch of sugar to the pan

Cook for a further 3-5 min

Tip: loosen the mixture with a couple of splashes of water if it's too dry

Meanwhile, chop the parsley finely, including the stalks 

Transfer the softened tomato mixture to a food processor and blitz until smooth, then add the clotted cream and blitz again

Add the blitzed mixture to the pan and reduce the heat to low

Return the chicken, add 100ml [200ml] water, cover with a lid and cook for another 3-4 min, or until the chicken is cooked through

Stir the chopped parsley through the fluffed rice