Ingredients

• 225g/½lb sliced chicken breast
• 1 tbsp vegetable oil
• 1 tbsp olive oil
• 1 tsp garam masala
• 6 tbsp natural yoghurt
• 1 lemon
• juiced
• 2 garlic cloves
• finely chopped
• ½ tsp turmeric
• 1 tbsp paprika
• 3 cardamoms
• crushed with husk removed
• ½ tbsp salt
• 1 tbsp ground chilli
• 1 tbsp cumin
• handful of fresh coriander
• 2 cups basmati rice
• washed well
• 1 onion
• chopped
• 1 clove of garlic
• chopped
• ½ cinnamon stick
• 2 cardamom pods
• 1 tbsp fennel seeds
• 1 tbsp vegetable oil

Directions

• Mix the marinade ingredients together and marinade the chicken for 2 hours.
• Heat 1 tbsp vegetable oil in a pan and fry the onion in a pan.
• Add the rice
• garlic
• cinnamon
• cardamom and fennel seeds.
• Add cold water to 1in above the level of the rice and bring to the boil.
• Boil for 5 minutes and cover with a lid.
• Turn off the heat and leave for 20 minutes.
• In a non-stick pan heat the oils and fry the chicken until tender and cooked through.
• When the chicken is cooked
• add the garam masala and chopped coriander and serve with the rice and a warm naan bread.