Paneer Tikka Masala With Cardamom Cauli Rice & A Chicken Breast

Preheat the grill to high, then crush your cardamom pod[s] open by squashing them with the side of a knife

Add your basmati rice, cauliflower rice and crushed cardamom pod[s] to a pot with a lid with 160ml [250ml] [300ml] cold water and bring to the boil over a high heat, once boiling, reduce the heat to very low and cook, covered, for 10-12 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

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

Line a baking tray with tin foil

Chop your paneer into bite-sized pieces

Add the chopped paneer to a bowl with half your natural yoghurt, half your curry powder and half your ginger paste (you'll use the rest later!)

Give everything a good mix up and then add to the tray and put under the grill for 15 min or until cooked through – this is your paneer tikka

Meanwhile, boil half a kettle

Peel and finely slice your shallot[s]

Chop your tomato[es] roughly

Peel and finely chop (or grate) your garlic

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

Once hot, add the sliced shallot with a pinch of salt and cook for 5-6 min or until caramelised

Once caramelised, add the chopped tomato and cook for 2-3 min or until softened

Once softened, add the remaining curry powder, remaining ginger paste, your tomato paste, ground paprika and the chopped garlic to the pan with 1 tsp [1 1/2 tsp] [2 tsp] sugar and 1 tsp [1 1/2 tsp] [2 tsp] flour

Cook for 1-2 min or until fragrant

Once fragrant, add 200ml [250ml] [300ml] boiled water with your vegetable stock mix and your clotted cream

Cook for a further 5 min or until the sauce begins to thicken to a gravy-like consistency

Once the sauce has thickened, stir through the paneer tikka and your garam masala – this is your paneer tikka masala