Chicken Tikka & DIY Pineapple Chutney

• In a medium saucepan, heat a drizzle of olive oil
over medium heat. 
• Cook half the garlic until fragrant, 1-2 minutes. 
Add basmati rice, the 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 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 it’s no longer 
pink inside. 

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

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