Double Mumbai Chicken & Basmati Rice for Dinner

• Meanwhile, to a medium saucepan, add the water and bring to the boil.
• Add basmati rice, stir, cover with a lid and reduce heat to low.
• Cook for 10 minutes, then remove pan from heat and keep covered until rice is tender and water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

• While rice is cooking, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. In a large bowl, combine tandoori paste, half the Greek-style yoghurt, a good pinch of salt and a drizzle of olive oil. Add chicken breast and toss to coat. 
• Transfer chicken to a second lined oven tray and bake until cooked through, 14-16 minutes.

TIP: Chicken is cooked through when its no longer pink inside.

TIP: Use two oven trays if necessary.

• While chicken is baking, roughly chop cucumber and tomato.
• In a second medium bowl, combine cucumber, tomato, a drizzle of olive oil and white wine vinegar. Season.

• Slice chicken and reserve a portion for lunch.
• Place basmati rice, tandoori chicken and cucumber salsa in a bowl. Dollop with remaining yoghurt and half the tamarind chutney to serve. Enjoy!