Chicken tikka masala

Begin by cutting the chicken breasts into long strips, 3-4 per chicken breast, and placing them in a large bowl.

Add the yoghurt, ginger, garlic, chilli, garam masala, cumin, coriander, chilli powder, turmeric and salt into a blender and blend to a paste. Pour this onto the chicken and stir with a wooden spoon so the chicken is evenly coated in the paste. Cover and keep in the fridge for at least 2 hours but ideally overnight.

Heat a large shallow casserole pot or pan and add the oil. Add the chicken pieces and cook on a medium to high heat for 3-4 minutes until they are charred on the outside, then lower the heat.

Add the butter to the pan, followed by the onion, garlic, ginger and 1 whole red chilli, and sweat this off for 1 minute. Then add the garam masala, cumin, coriander, chilli powder, turmeric and tomato puree and cook out for 2 minutes, stirring regularly.

Add in chopped tomatoes, sugar, chicken stock and cream and bring to a simmer. Allow to simmer for 20 minutes, stirring occasionally.

While the tikka masala is simmering, prepare the rice. Start by heating a steamer pot with boiling water in the base. In a small heatproof bowl, add equal volumes of boiling water and rice. Whatever the quantity, the ratio is 1:1.

Place the heatproof bowl on the steamer insert and cover with a lid for 25 minutes until the water has been absorbed and the rice is cooked through.

Remove carefully from the steamer and fluff with a fork. Serve warm.

After the tikka masala has been simmering for 20 minutes, check the seasoning, then remove from the heat. Garnish with toasted flaked almonds and sliced red chilli and serve with the steamed rice.