Ultimate Chicken Tikka and Rice

While the rice cooks, peel and grate the garlic (or use a garlic press).

Halve, peel and thinly slice the shallot. Separate the shallot slices.

Finely chop the coriander (stalks and all). Halve the red chilli lengthways, deseed, then thinly slice.

Remove the butter (see pantry for amount) from your fridge.

Meanwhile, pour enough oil into a large saucepan to cover the bottom, then pop it on medium-high heat. TIP: Check if the oil is hot enough by adding one shallot slice - if it sizzles, it’s ready.

Add the shallot and fry until golden and crispy, 3-5 mins. Turn once or twice, then remove with a slotted spoon and transfer to some kitchen paper to absorb any excess oil.

In a medium bowl, mix together the red chilli (use less if you'd prefer things milder), cooled crispy shallots and half the coriander. Set your curry topping aside.

Keep 2 tbsp of shallot oil in the pan and discard the rest. Pop the pan back on medium-high heat.

Once the shallot oil is hot, add the tikka paste, tomato puree and half the garlic. Cook, stirring, for 2-3 mins.

Stir in the chicken, sugar and water for the curry (see pantry for both amounts). Bring to the boil, then lower the heat. Season with salt and pepper.

Simmer with the lid on until the sauce has thickened and the chicken is cooked through, 15-20 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

While the curry simmers, combine the butter, remaining garlic and coriander in a small bowl. Season with salt and pepper.

When 5 mins of cooking time remain, cut the naans in half widthways, then put in your toaster until golden.

If you're using the oven, put the naans onto a baking tray. Sprinkle with a little water and pop them into the oven to warm through, 2-3 mins.

Once warmed, spread the flavoured butter over the naans.