Creamy Paneer Makhani With Cucumber Salad & A Chicken Breast

Preheat the oven to 240ºC/ 220ºC (fan)/ gas 9

Boil half a kettle

Add the cashew nuts to a bowl, cover with 200ml [350ml] boiled water, then cover with a plate and set aside

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

Rinse the white long grain rice until the water runs clear, then add it to a pot with a lid with 225ml [450ml] cold water and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked

Once done, remove from the heat and set aside (lid on) to steam until serving

Chop the paneer into bite-sized cubes

Add the chopped paneer and natural yoghurt to a large bowl with the garam masala, ground turmeric and a drizzle of olive oil and give everything a good mix up

Transfer the marinated paneer to a baking paper-lined baking tray and put in the oven for 6-8 min or until the paneer is slightly charred

Once done, set aside – this is your paneer tikka

Meanwhile, peel and finely dice the red onion[s]

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

Peel and chop (or grate) the garlic

Dice the cucumber[s] finely

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

Once hot, add 2/3 of the chopped onion and cook for 3-4 min or until softened

Once softened, add the chopped ginger, chopped garlic and tomato paste to the pan and cook for a further 1-2 min or until fragrant

Meanwhile, add the softened cashews and a splash of the soaking liquid (reserve the rest for later!) to a food processor and blitz the cashews until it becomes creamy – this is your creamy cashew paste

Add the creamy cashew paste and the remaining soaking liquid to the pan with the vegetable stock mix and the paneer tikka (and any juices from the tray)

Cook for 6-7 min or until the sauce has thickened to a curry-like consistency – this is your creamy paneer makhani

Add the diced cucumber and the remaining chopped onion to a bowl with a drizzle of olive oil

Season with a pinch of salt and a generous grind of pepper and give everything a good mix up – this is your peppery cucumber salad