In a medium saucepan, add the water (for the rice) and bring to the boil. Add basmati rice. Stir, cover with a lid and reduce heat to low. Cook for 10 minutes, then remove pan from heat. Keep covered until rice is tender and water is absorbed, 10 minutes. Stir roasted cashews and 1/2 the butter through rice. TIP: The rice will finish cooking in its own steam, so don't peek!

While rice is cooking, preheat oven grill to high. Cut chicken breast into 2cm chunks. In a medium bowl, combine Mild North Indian spice blend, a drizzle of olive oil and a pinch of salt and pepper. Add chicken and toss to coat.

In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken, tossing occasionally, until browned and cooked through, 4-6 minutes. TIP: Chicken is cooked through when it's no longer pink inside.

Reduce heat to medium-high, then add tomato paste, mild curry paste and 1/2 the garlic paste. Cook until fragrant, 1 minute. Add light cooking cream, the brown sugar and the water (for the curry). Cook, stirring, until thickened, 2-3 minutes. Add mixed leaves and cook, stirring, until wilted, 1 minute.

While sauce is cooking, combine remaining butter and remaining garlic paste in a small heatproof bowl. Microwave in 10 second bursts, until fragrant and melted. Spread garlic butter over one side of naan bread. Place naan directly on an oven wire rack. Grill until golden, 3-5 minutes.

Divide creamy butter chicken and greens and the cashew rice between bowls. Serve with garlic naan.