Preheat the oven to 220°C/200°C fan/gas mark 7.
Pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice, cumin seeds and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave 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).

While the rice cooks, peel and grate the garlic (or use a garlic press).
Halve, peel and thinly slice the shallot. Separate the shallot slices.
Finely chop the coriander (stalks and all). Halve the chilli lengthways, deseed, then thinly slice. Remove the butter (see ingredients for amount) from your fridge.

Meanwhile, pour enough oil into a large saucepan to cover the bottom, then pop it on medium-high heat. TIP: To check whether the oil is hot enough, put one shallot slice into the pan - if it sizzles, it's ready.
Add the shallot and fry until golden and crispy, 3-5 mins. Turn once or twice, then remove with a slotted spoon and transfer to some kitchen paper to absorb any excess oil.
In a medium bowl, add the chilli (use less if you don't like heat), cooled crispy shallots and half the coriander. Toss together, then set your curry topping aside.

Keep 2 tbsps of shallot oil and discard the rest. Pop the pan back on medium-high heat.
When hot, add the tikka paste, tomato puree and half the garlic. Cook, stirring, for 2-3 mins.
Stir in the chicken, sugar and water for the curry (see ingredients for both amounts). Bring to the boil, then lower the heat.
Season with salt and pepper and simmer with the lid on until the sauce has thickened and the chicken is cooked through, 15-20 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.

While the curry simmers, combine the butter, remaining garlic and coriander in a small bowl. Season with salt and pepper, then spread the flavoured butter over the naans.
When 5 mins of cooking time remain, pop the naans into the oven to warm through, 2-3 mins.

Once the curry is ready, stir through the creme fraiche. Taste and season with salt and pepper if needed. Add a splash of water if it's a little thick.
Fluff up the rice using a fork, then share between your bowls. Top with your ultimate chicken tikka, then sprinkle with as much of the curry topping topping as you'd like.
Serve the garlic coriander naans alongside.. Enjoy!