Dinner: Chicken Tikka

In a medium saucepan, heat the butter and a dash of olive oil over a medium-high heat. Add the onion and cook, stirring, until softened, 3-4 minutes. Add the garlic and cook until fragrant, 1 minute. Add the water and the salt. Bring to the boil, then add the basmati rice. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

While the rice is cooking, finely chop the cucumber. Pick the mint leaves and thinly slice. In a small bowl, combine the Greek yoghurt, 1/2 the cucumber and 1/2 the mint. Season with salt and pepper and mix well. Set aside. Finely chop 1/2 the tomatoes. Roughly chop the coriander (reserve a few leaves for garnish!). In a second small bowl, combine the tomato, coriander and remaining cucumber. Add the 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 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. When all the chicken is cooked, set aside 2 portions (about 1 cup) for tomorrow's lunch. TIP: Don’t worry if your chicken gets a little charred during cooking, it adds to the flavour!

Divide the garlic rice and the remaining chicken tikka between plates. Serve with the cucumber yoghurt, tomato salad and a dollop of mango chutney. Garnish with the reserved coriander leaves.