Tandoori Style Hasselback Chicken

Line a baking tray with foil. Pop the chicken breasts in between two wooden spoon handles on a board. Make slices widthways at 1cm intervals, making sure not to cut all the way through. In a large bowl, mix together the tandoori masala spice, half the turmeric and half the yoghurt. Add the hasselback chicken to the bowl and season with salt, then use your hands to coat. Lay the chicken, cut-side up, onto the foil-lined baking tray. Discard any remaining marinade in the bowl. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Once the oven is hot, roast the chicken on the top shelf until cooked through, 20-25 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle. Meanwhile, combine the remaining yoghurt with half the coriander and half the chilli (add less chilli if you don't like heat) in a small bowl. Set aside your chilli coriander yoghurt.

Pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tight-fitting lid. Stir in the rice, chicken stock paste and the remaining turmeric 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).

When 10 mins of chicken cooking time remain, heat a drizzle of oil in a large frying pan on medium-high heat. Once the pan is hot, add the green beans and stir-fry until starting to char, 2-3 mins. Stir in the garlic, turn the heat down to medium and cook for 1 min. Then add a splash of water and immediately cover with a lid or some foil. Cook until the beans are tender, 4-5 mins.