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

• Meanwhile, slice chicken breast into thin strips. In a medium bowl, combine tandoori paste and a drizzle of olive oil. Add chicken strips, toss to coat, then set aside. • Pick and finely chop mint leaves. In a small bowl, combine Greek-style yoghurt and 1/2 the mint. Season with salt and pepper and mix well. • Roughly chop tomato and baby spinach leaves, then place in a second medium bowl. Add remaining mint, the white wine vinegar and a drizzle of olive oil. Season, then toss to coat.

• In a large frying pan, heat a drizzle of olive oil over a high heat. • Add chicken, tossing, until browned and cooked through, 4-5 minutes (cook in batches if your pan is getting crowded). TIP: Stand back! The paste can spatter while the chicken is cooking. TIP: Chicken is cooked through when it's no longer pink inside.

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