Chicken Tikka Masala with Fluffy Basmati Rice and Crunchy Pappadums

Cut each chicken thigh into half. Place in a bowl along with half the Greek yoghurt and half the tikka paste. Mix well and leave to marinade for 10 minutes

Heat a pan with oil over high heat. Add the chicken and cook for 3 minutes on each side; a bit of charring adds authentic flavour. Set the chicken aside and wipe the pan clean for the next step

Dice onion finely. Heat butter in the same pan over medium heat. Add diced onion and cook for 3–4 minutes until soft. Stir in the remaining tikka paste, then pour in the passata and coconut cream. Bring to a gentle simmer, then return the chicken to the pan. Cook for a further 10–15 minutes until the chicken is cooked through and the sauce thickens.

In a pot, bring 3 cups of water and rice to a boil, cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep pot covered and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

Pick coriander leaves. Slice cucumber into rounds. Heat pappadums in the microwave for 30 seconds to 1 minute, they are finished when they puff up. Divide rice between the bowls. Top with chicken and curry sauce. Place coriander leaves over. Serve with pappadums and sliced cucumber. Enjoy

Cut each chicken thigh into half. Place in a bowl along with half the Greek yoghurt and half the tikka paste. Mix well and leave to marinade for 10 minutes

Heat a pan with oil over high heat. Add the chicken and cook for 3 minutes on each side; a bit of charring adds authentic flavour. Set the chicken aside and wipe the pan clean for the next step

Dice onion finely. Heat butter in the same pan over medium heat. Add diced onion and cook for 3–4 minutes until soft. Stir in the remaining tikka paste, then pour in the passata and coconut cream. Bring to a gentle simmer, then return the chicken to the pan. Cook for a further 10–15 minutes until the chicken is cooked through and the sauce thickens.

In a pot, bring 3 cups of water and rice to a boil, cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep pot covered and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

Pick coriander leaves. Slice cucumber into rounds. Heat pappadums in the microwave for 30 seconds to 1 minute, they are finished when they puff up. Divide rice between the bowls. Top with chicken and curry sauce. Place coriander leaves over. Serve with pappadums and sliced cucumber. Enjoy

Cut each chicken thigh into half. Place in a bowl along with half the Greek yoghurt and half the tikka paste. Mix well and leave to marinade for 10 minutes

Heat a pan with oil over high heat. Add the chicken and cook for 3 minutes on each side; a bit of charring adds authentic flavour. Set the chicken aside and wipe the pan clean for the next step

Dice onion finely. Heat butter in the same pan over medium heat. Add diced onion and cook for 3–4 minutes until soft. Stir in the remaining tikka paste, then pour in the passata and coconut cream. Bring to a gentle simmer, then return the chicken to the pan. Cook for a further 10–15 minutes until the chicken is cooked through and the sauce thickens.

In a pot, bring 1 1⁄2 cup water and rice to a boil, cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep pot covered and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

Pick coriander leaves. Slice cucumber into rounds. Heat pappadums in the microwave for 30 seconds to 1 minute, they are finished when they puff up. Divide rice between the bowls. Top with chicken and curry sauce. Place coriander leaves over. Serve with pappadums and sliced cucumber. Enjoy

Cut each chicken thigh into half. Place in a bowl along with half the Greek yoghurt and half the tikka paste. Mix well and leave to marinade for 10 minutes

Heat a pan with oil over high heat. Add the chicken and cook for 3 minutes on each side; a bit of charring adds authentic flavour. Set the chicken aside and wipe the pan clean for the next step

Dice onion finely. Heat butter in the same pan over medium heat. Add diced onion and cook for 3–4 minutes until soft. Stir in the remaining tikka paste, then pour in the passata and coconut cream. Bring to a gentle simmer, then return the chicken to the pan. Cook for a further 10–15 minutes until the chicken is cooked through and the sauce thickens.

In a pot, bring 1 1⁄2 cup water and rice to a boil, cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep pot covered and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

Pick coriander leaves. Slice cucumber into rounds. Heat pappadums in the microwave for 30 seconds to 1 minute, they are finished when they puff up. Divide rice between the bowls. Top with chicken and curry sauce. Place coriander leaves over. Serve with pappadums and sliced cucumber. Enjoy

Cut each chicken thigh into half. Place in a bowl along with half the Greek yoghurt and half the tikka paste. Mix well and leave to marinade for 10 minutes

Heat a pan with oil over high heat. Add the chicken and cook for 3 minutes on each side; a bit of charring adds authentic flavour. Set the chicken aside and wipe the pan clean for the next step

Dice onion finely. Heat butter in the same pan over medium heat. Add diced onion and cook for 3–4 minutes until soft. Stir in the remaining tikka paste, then pour in the passata and coconut cream. Bring to a gentle simmer, then return the chicken to the pan. Cook for a further 10–15 minutes until the chicken is cooked through and the sauce thickens.

In a pot, bring 1 1⁄2 cup water and rice to a boil, cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep pot covered and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

Pick coriander leaves. Slice cucumber into rounds. Heat pappadums in the microwave for 30 seconds to 1 minute, they are finished when they puff up. Divide rice between the bowls. Top with chicken and curry sauce. Place coriander leaves over. Serve with pappadums and sliced cucumber. Enjoy

Cut each chicken thigh into half. Place in a bowl along with half the Greek yoghurt and half the tikka paste. Mix well and leave to marinade for 10 minutes

Heat a pan with oil over high heat. Add the chicken and cook for 3 minutes on each side; a bit of charring adds authentic flavour. Set the chicken aside and wipe the pan clean for the next step

Dice onion finely. Heat butter in the same pan over medium heat. Add diced onion and cook for 3–4 minutes until soft. Stir in the remaining tikka paste, then pour in the passata and coconut cream. Bring to a gentle simmer, then return the chicken to the pan. Cook for a further 10–15 minutes until the chicken is cooked through and the sauce thickens.

In a pot, bring 1 1⁄2 cup water and rice to a boil, cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep pot covered and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

Pick coriander leaves. Slice cucumber into rounds. Heat pappadums in the microwave for 30 seconds to 1 minute, they are finished when they puff up. Divide rice between the bowls. Top with chicken and curry sauce. Place coriander leaves over. Serve with pappadums and sliced cucumber. Enjoy