Indian Feast With Butter Chicken, Beef Seekh Kebab & Bhajis

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Strip your mint from their stems and chop them roughly, discard the stems then 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!), then 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 white long grain rice and 225ml [300ml] [450ml] 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 12-15 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

While the chicken is cooking, combine your natural yoghurt with the remaining chopped mint in a small bowl – this is your mint raita

Once everything is nearly ready, remove the tray[s] from the oven, add your garlic & coriander naan[s] to the tray and return to the oven for 1-2 min or until warmed through