Tandoori Chicken

Meanwhile, rinse the basmati rice. Place the rice and the water in a medium saucepan and bring to the boil over a high heat. Reduce the heat to medium and simmer, uncovered, for 10-12 minutes, or until the rice is soft. Drain. Season with salt and pepper, cover and set aside.

While the rice is cooking, finely chop the coriander leaves. Zest the lime and cut into four wedges. Peel and crush the garlic. Cut the cucumber in half lengthways and slice into half-moons. Peel and cut the carrot into half-moons.

In a small bowl, combine the remaining Greek yoghurt, coriander, lime zest, juice of 1/2 the lime wedges, garlic, 2/3 of the olive oil and the sugar. Set aside. TIP: It's time to season! Add a pinch of salt and pepper and taste your dressing. If you can't taste all the flavours add a little more until you can.

Heat a large frying pan over a high heat and add the remaining olive oil. Cook the chicken thigh for 4-5 minutes on each side, or until golden on the outside and cooked through. Remove from the pan and set aside on a plate. Cover with aluminium foil until ready to serve. TIP: Wait for the pan to heat up before you add the chicken, a high heat will ensure your chicken gets a nice golden tandoori crust.