Peel and grate the garlic (or use a garlic press).

Heat a drizzle of oil in deep saucepan (with a tight-fitting lid) on medium heat. 

Once hot, add the mushrooms. Season with salt and pepper and fry, stirring occasionally, until browned, 6-7 mins.

Next, add half the garlic to the mushrooms. Fry until fragrant, 1 min, then stir the rice into the pan until coated, 1 min more.

Add ¼ tsp salt and the water for the rice (see pantry for amount) and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave the mushroom rice to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Meanwhile, roughly chop the coriander (stalks and all). 

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the diced chicken and season with salt and pepper. Fry until browned all over, 5-6 mins. Turn occasionally. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Once the chicken is browned, stir in the remaining garlic, the korma curry paste and North Indian style spice mix. Cook for 1 min. 

Add the tomato puree, chicken stock paste, creme fraiche, sugar and water for the sauce (see pantry for both amounts). Stir together, then bring to the boil.

Lower the heat and simmer gently until the sauce has thickened and the chicken is cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Heat your oven to 220°C/200°C fan/gas mark 7 for the naans while the sauce simmers.

In a small bowl, mix half the coriander and the remaining garlic with the olive oil (see pantry for amount). Spoon the coriander-garlic oil over the naans and place on a baking tray.

When the curry has 5 mins left to cook, put the naans onto a baking tray. Sprinkle with a little water and pop them into the oven to warm through, 2-3 mins.

When the sauce has 1-2 mins left, stir through the peas.

Once the sauce has thickened and the chicken is cooked, vigorously stir in the butter until melted.

Taste and season with salt and pepper if needed.

When everything's ready, fluff up the mushroom rice with a fork and share between your bowls. 

Top with your ultimate butter chicken. Serve the garlic and coriander naans alongside.

Finish with a scattering of the remaining coriander.