Chicken Tikka & DIY Pineapple Chutney

• In a medium saucepan, heat a drizzle of olive oil over medium heat. • Cook half of the garlic until fragrant, 1-2 minutes. Add basmati rice, water (for the rice), and a generous pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

• While the rice is cooking, place chicken on a lined oven tray and bake until cooked through, 14-16 minutes.

TIP: Chicken is cooked through when its no longer pink inside.

• While the chicken is cooking, in a large frying pan, heat the butter and drizzle of olive oil over high heat. • Cook pineapple and onion, stirring, until tender and slightly charred, 3-5 minutes. • Reduce heat to medium, then add ginger paste, brown mustard seeds, the brown sugar and remaining garlic and cook until fragrant and caramelised, 1-2 minutes. • Add the white wine vinegar and water (for the veggies). Simmer, stirring, until reduced, 2-3 minutes.

• In a medium bowl, combine tomato, cucumber, a drizzle of white wine vinegar and olive oil. Season to taste with salt and pepper.