Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium-high heat. Add the garlic and cook until golden and fragrant, 1-2 minutes. Add the basmati rice, water (for the rice) and 1/2 the salt, stir, and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

While the rice is cooking, slice the chicken breast into 1cm strips. In a medium bowl, combine the tandoori paste, remaining salt and a good drizzle of olive oil. Add the chicken strips and toss to coat.

Pick and finely chop the mint leaves. In a small bowl, combine the Greek yoghurt and 1/2 the mint. Season with salt and pepper and mix well. Set aside.

Slice the cherry tomatoes in half. Roughly chop the baby spinach leaves. In a second medium bowl, combine the cherry tomatoes, spinach and remaining mint. Add the white wine vinegar and drizzle with olive oil. Season with salt and pepper and stir to combine.

In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, cook the tandoori chicken, in batches, tossing, until the chicken is browned and cooked through, 4-5 minutes. TIP: Stand back! The tandoori paste can spatter while the chicken is cooking. TIP: Don't worry if your chicken gets a little charred during cooking. It adds to the flavour!

Divide the garlic rice and chicken tikka between bowls. Serve with the mint yoghurt, tomato salad and the mango chutney.