• 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 from heat.
• Keep covered, until rice is tender and water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam, so don’t peek!  

• While the rice is cooking, cut paneer into bite-sized chunks.

• Roughly chop brown onion. 
• Trim and roughly chop baby broccoli. 
• Finely chop garlic. 

• Cut chicken breast into 2cm chunks.

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook chicken until cooked through, 5-6 minutes. Transfer to a plate. 

• Wipe out pan In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. Cook onion until tender, 4-5 minutes. 
• Add garlic, tomato paste, Mumbai spice blend, mild North Indian spice blend (see ingredients) and the honey and cook until fragrant, 1 minute.
• Stir in light cooking cream, paneer, baby broccoli and the water (for the sauce). Reduce heat to medium-low and simmer, until thickened and veggies are tender, 4-5 minutes. Remove pan from heat, then stir in the butter, a pinch of pepper and baby spinach leaves, until spinach is just wilted, 1 minute. 

TIP: The chicken is cooked when it is no longer pink inside.

• Roughly chop roasted almonds. 
• Divide basmati rice between bowls. Top with chickenand paneer butter masala.
• Garnish with almonds. 
• Tear over coriander leaves to serve. Enjoy!