Quick Tandoori Chicken Thigh Tikka

• While the rice is cooking, slice chicken thigh into 2cm strips. • In a medium bowl, combine tandoori paste and a drizzle of olive oil. Add chicken, tossing to coat. Set aside. • Roughly chop coriander. In a small bowl, combine Greek-style yoghurt and 1/2 the coriander. Season with salt and pepper to taste. Set aside. • Roughly chop tomato and baby spinach leaves. In a second medium bowl, combine tomatoes, baby spinach, remaining coriander and a drizzle of white wine vinegar and olive oil. Season to taste.

• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing, until browned and cooked through, 4-5 minutes. In the last minute of cook time, add remaining butter.

TIP: Cook in batches if your pan is getting crowded. TIP: Chicken is cooked through when it's no longer pink inside.