If you don't have a toaster, heat your oven to 220°C/200°C fan/gas mark 7 for the naans.

Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice 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).

Meanwhile, remove the butter (see pantry for amount) from your fridge. 

Finely chop the coriander (stalks and all). Halve the red chilli lengthways, deseed, then thinly slice. Peel and grate the garlic (or use a garlic press). 

Trim the cucumber, then halve lengthways. Cut lengthways into roughly 1cm wide strips, then cut into 1cm pieces widthways. Cut the tomato into 1cm chunks.

Cut the lemon into wedges. Add a squeeze of lemon juice to a medium bowl and stir through the sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper. Add the tomato and cucumber, toss to coat in the dressing, then set aside.

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

Once hot, add the tikka masala paste, tomato puree and half the garlic. Cook, stirring, for 2-3 mins.

Add the chicken, sugar and water for the curry (see pantry for both amounts) to the frying pan. Bring to the boil, then lower the heat. Season with salt and pepper.

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. It's cooked when no longer pink in the middle.

When 5 mins of cooking time remain, cut the naans in half widthways, then put in your toaster until golden.

If you're using the oven, put the naans onto a baking tray. Sprinkle with a little water and pop them into the oven to warm through, 2-3 mins.

Once warmed, spread over the butter (see pantry for amount) and remaining garlic. Season with salt.

Just before you're ready to serve, toss half the coriander and half the chilli through your kachumber salad.

Once the curry is ready, stir in the creme fraiche. Bring to the boil, then remove from the heat. Taste, and season with salt and pepper if needed. 

Fluff up the rice using a fork, then share between your bowls. Top with your ultimate chicken tikka. 

Sprinkle the remaining coriander and chilli over the curry.

Serve your kachumber salad and garlic naans in separate dishes alongside.

Enjoy!