Pot roast Tandoori chicken

Method 1. Add the toasted spices to a pestle and mortar and grind. Pass the spices through a sieve.

Add these spices to a blender along with the chilli and curry powder, 3 tablespoons of yogurt, half the onion and the tandoori paste. Blend so that everything is combined and pass everything through a sieve.

Marinade the chicken breast in this mixture for at least an hour, or overnight if possible.

Add the butter and olive oil to a saucepan along with the remaining half of the onion. Cook until the onion softens.

Add the bay leaves, a crushed cardamom pod, 2-3 cloves and a pinch of saffron, then add the rice. Stir the rice around in the pan so it is coated in the butter and the flavours are infused. Cover the rice with water and bring to the boil. Once boiling turn off the heat and leave to steam with a lid on for 8 minutes.

While the rice is cooking, ut the chicken into a warm pan with the marinade and a glug of hot water. Put a lid on the pan and cook for 8-10 minutes or until the chicken is completely cooked through.

Squeeze a little lime juice into the rice and mix.

Once the chicken is cooked remove from the pan and leave to rest. Stir 2 tbsp of yogurt into the pan where the chicken was cooked and mix over a low heat to create a sauce.

Spoon the rice into a greased ramekin or small bowl. Upturn onto the serving plate to create a little mound of rice.

. Slice the chicken breast into a fan and place on the plate next to the rice. Drizzle the sauce over the top and serve.