Paneer & Chicken Butter Masala & Rice

• While the rice is cooking, cut paneer into bite-sized chunks. • Roughly chop brown onion. Thinly slice carrot into half-moons. Finely chop garlic. Cut chicken breast into 2cm chunks. • In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. When oil is hot, cook paneer, tossing occasionally, until golden brown, 2-4 minutes. Transfer to a paper towel-lined plate.

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook chicken, tossing occasionally, until cooked through, 3-6 minutes. Transfer to a plate. • Wipe out pan and return to medium-high heat with a drizzle of olive oil. Cook onion and carrot, tossing, until golden, 4-5 minutes. • Add garlic, tomato paste, Mumbai spice blend, mild North Indian spice blend (see ingredients) and the honey and cook until fragrant, 1 minute. • Reduce heat to medium, then stir in light cooking cream and the water (for the sauce). Return cooked paneer and chicken to the pan. Simmer until thickened, 2-3 minutes. • Remove pan from heat, then stir in the butter, a pinch of pepper and baby spinach leaves, until spinach is just wilted, 1 minute.

TIP: The chicken is cooked when it is no longer pink inside.