Indian Feast With Butter Chicken, Beef Seekh Kebab & Bhajis

Preheat the oven to 220°C/ 200°C (fan)/ gas 7, then take your chicken out of the fridge, open the packet and let it air

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

Combine your mince in a large bowl with half your chopped mint (you'll use the rest later!), half your ginger & garlic paste (you'll use the rest later!), panko breadcrumbs and half your garam masala (save the rest for later!)

Season with a generous pinch of salt and pepper – this is your seekh kebab mixture

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

Once hot, add the seekh kebabs and cook for 2 min on each side or until browned all over

Transfer to one side of a baking paper-lined baking tray (save the pan!)

Add your onion bhajis to the other side of the tray and put the tray[s] in the oven for 10-15 min or until the mince is cooked through (no pink meat!)

Tip: Cooking for 3 or more? Do this in batches!

Add your basmati rice and 250ml [320ml] [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, sprinkle over the half your ground turmeric 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 – this is your turmeric rice

Boil a kettle

Wipe the reserved pan clean and return to a high heat with a drizzle of vegetable oil

Once hot, add your diced chicken breast and cook for 3-4 min or until lightly browned

Meanwhile, dissolve your chicken stock mix, tomato paste and 1 tsp [1 1/2 tsp] [2 tsp] sugar in 150ml [200ml] [250ml] boiled water – this is your tomato stock

Once the chicken has browned, add your remaining ginger & garlic paste, garam masala, ground turmeric and curry powder and and cook for 1 min or until fragrant

Once fragrant, add the tomato stock and cook for 6-8 min or until the sauce has thickened and the chicken is cooked through (no pink meat!)

Once the chicken is cooked through, add your clotted cream with a knob of butter, stir it all together and cook for 2 min or until slightly thickened – this is your butter chicken