Kashmiri-Style Chicken Thigh Rogan Josh With Cauliflower Rice

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

Chop your chicken into bite-sized pieces then add the chopped chicken to a bowl with half your natural yoghurt, half your Kashmiri-style chilli paste (you'll use the rest later!) and a drizzle of vegetable oil, season with a pinch of salt and pepper and give everything a good mix up – this is your marinated chicken

Boil a full kettle

Heat a hob-safe oven-proof casserole dish with a drizzle of vegetable oil over a medium-high heat

Once hot, add your marinated chicken and cook for 4-5 min, turning half way, or until beginning to brown

Meanwhile, peel and finely chop (or grate) your garlic

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

Peel and brown onion[s] into wedges

Chop your tomato[es] into wedges

Once browned, transfer the browned chicken to a plate and set aside

Return the dish to a medium heat with a drizzle of vegetable oil

Once hot, add the onion wedges with a pinch of salt and pepper and cook for 3-4 min or until beginning to soften

Once softened, add the chopped garlic, chopped ginger and your tomato paste to the dish with the remaining Kashmiri-style chilli paste (can't handle the heat? Go easy!) with 1 tsp [1 1/2tsp] [2tsp] flour and cook for 1 min or until fragrant

Once fragrant, add your chicken stock mix with 250ml [325ml] [425ml] boiled water, the browned chicken and tomato wedges and bring to the boil over a high heat, once boiling, put the dish in the oven and cook, covered, for 25-30 min or until the sauce has thickened and the lamb is cooked through (no pink meat!) – this is your chicken rogan josh

Add your basmati rice and cauliflower rice to an oven-proof dish with 120ml [225ml] [300ml] boiled water

Cover tightly with tin foil and put the dish in the oven for 25-30 min or until all the water is absorbed and the rice is cooked – this is your baked cauliflower rice

Chop your coriander roughly, including the stalks