Duck Tikka Masala

In the meantime, peel and grate the garlic (or use a garlic press). Pop a deep saucepan (with a tight-fitting lid) on medium heat. Melt in the butter (see pantry for amount).

When the butter has melted, add the garlic and cumin seeds and stir-fry for 1 min. Stir in the rice until coated, 1 min.

Add 0.25 tsp salt and the water for the rice (see pantry for amount) and bring to the boil.

Once boiling, turn the heat down to medium and cover with the lid. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

While everything cooks, heat a drizzle of oil in a medium saucepan on medium heat.

Add the tomato puree, tikka paste and fry until fragrant, 2-3 mins.

Add the chicken stock paste, water and sugar for the sauce (see pantry for both amounts). Stir together, then bring to the boil.

Simmer until thickened, 4-5 mins. 

Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

Vigorously stir through the soured cream until well combined. Remove from the heat.

Taste, and season with salt and pepper if you feel it needs it.