Pan-Seared Paneer, Chicken & Veggie Tikka Curry

• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl. • Return frying pan to medium-high heat with a drizzle of olive oil and cook the paneer until golden brown, 3-4 mins. Set aside on a plate. • While paneer is cooking, finely chop brown onion and garlic. Roughly chop capsicum. TIP: Chicken is cooked through when it's no longer pink inside.

• Return the frying pan to medium-high heat with a drizzle of olive oil. Add onion and capsicum and cook until softened, 4-5 minutes. • Add mild North Indian spice blend, Mumbai spice blend and garlic and cook until fragrant, 1 minute. • Add passata, the water, brown sugar and butter and simmer until slightly thickened, 1-2 minutes. • Remove pan from heat and add baby spinach leaves, Greek-style yoghurt and return chicken and paneer to the pan. Stir until combined. Season to taste.