Ultimate Chicken Tikka and Rice

Meanwhile, remove the butter (see pantry for amount) from your fridge. 

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

Peel and grate the garlic (or use a garlic press). 

Heat a drizzle of oil in a large frying pan on medium-high heat.

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

Add the chicken, sugar and water for the curry (see pantry for both amounts) to the frying pan. 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, in a small bowl, add the butter, remaining garlic and half the coriander. Season with salt and pepper. Mash with the back of a fork.

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.