Chicken Tikka & Garlic Rice

While the rice is cooking, slice the chicken breast into 1cm strips. In a medium bowl, combine the tandoori paste, the remaining salt and a good drizzle of olive oil. Add the chicken strips, toss to coat and set aside to marinate.

Finely chop the cucumber. Pick the mint leaves and thinly slice. In a small bowl, combine the Greek yoghurt, 1/3 of the cucumber and 1/2 the mint. Season with salt and pepper and mix well. Set aside.

Slice the cherry tomatoes in half. In a second medium bowl, combine the cherry tomatoes, remaining cucumber and remaining mint. Add the white wine vinegar and drizzle with olive oil. Season with salt and pepper and stir to combine.

In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, add 1/2 the tandoori chicken and cook, tossing regularly, until the chicken is browned and cooked through, 4-5 minutes. Transfer to a bowl and repeat with the remaining chicken. TIP: Stand back! The tandoori paste can spatter while the chicken is cooking. TIP: Don’t worry if your chicken gets a little charred during cooking. It adds to the flavour!