Chicken Tikka with Garlic Rice for Dinner

In a medium saucepan, heat the butter and a dash of olive oil over a medium-high heat. Cook the onion, stirring, until softened, 3-4 minutes. Add the garlic and cook until fragrant, 1 minute. Add the water and salt (for the rice) and bring to the boil. Add the basmati rice, stir, reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

While the rice is cooking, finely chop the cucumber. Pick the mint leaves and thinly slice. In a small bowl, combine the remaining yoghurt, 1/2 the cucumber and 1/2 the mint. Season with salt and pepper and mix well. Set aside. Finely chop 1/2 the tomato. Roughly chop the coriander (reserve a few leaves for garnish!). In a second small bowl, combine the chopped tomato, coriander and remaining cucumber. Add the vinegar and a drizzle of olive oil. Season with salt and pepper and stir to combine. Set aside.

In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, cook the chicken, in batches, tossing, until the chicken is browned and cooked through, 3-4 minutes. Transfer to a bowl. When all the chicken is cooked, set aside 2 portions (about 1 cup) for tomorrow's lunch. TIP: Don’t worry if your chicken gets a little charred during cooking – it adds to the flavour!

Divide the garlic rice and the remaining chicken tikka between plates. Serve with the cucumber yoghurt, tomato salsa and a dollop of mango chutney. Garnish with the reserved coriander leaves.