Makes enough for 4 portions

Note the marinading in advance part of the recipe (steps 1 -4). Best done a day before the meal is served, though can be done on the day if you must..

• 150g of greek yougurst (or if going Ollie friendly, use some a few glugs of olive oil instead)
• ½ tsp turmeric
• ½ tsp chilli powder
• 1 tsp garam masala
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 2 hot chilli peppers
• 4 chicken breasts
• 280g basmati rice
• 3 tbsp veg oil or ghee (can use olive oil tbh)
• 4 green cardamom pods
• 1 tsp cumin seeds
• 1 onion
• 400g tin of chopped tomatoes
• 3 tbsp tomato puree
• 1 tsp ground coriander
• pinch of saffron
• 60ml milk (use rice milk for Ollie friendly)
• 2 tbsp mint leaves
• 2 tbsp coriander leaves (a potentially divisive ingredient, can be left out..)

1. Make a marinade by adding the yogurt, turmeric, chilli powder, half the garam masala, half the garlic paste, half the ginger paste and chilli peppers together in a large bowl
2. Cut the chicken into bite sized (~3cm) cubes
3. Mix the chicken into the marinade
4. Cover and leave in the fridge for anywhere from 30 minutes to 24 hours. Longer is better.
6. Finely dice the onion