• 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 thickened cream, the brown sugar and the water (for the curry). Cook, stirring, until thickened, 2-3 minutes. • Add baby spinach 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 cashew rice between bowls. Serve with garlic naan. Enjoy!