To start, I add the diced chicken breast to a mixing bowl along with the fat-free Greek yoghurt, half of the tikka paste, and seasonings. I mix everything together until the chicken is well coated. Then, I heat a frying pan over medium heat and fry the chicken for about 3-4 minutes on each side, or until it’s cooked through and golden.

Once the chicken is cooked, I set it aside and add the diced onion to the pan. I cook the onion until it becomes soft, which usually takes a few minutes. After that, I add the crushed garlic and uncooked rice to the pan, along with the tomato puree and the remaining tikka paste and seasonings. I stir everything together to make sure the rice is well coated.

Next, I pour in the chicken stock and bring it to a boil. Once it’s boiling, I reduce the heat, cover the pan with a lid, and let it simmer for about 12 minutes, or until the rice is fully cooked.

When the rice is done, I add the cooked chicken on top, sprinkle the grated cheese over everything, and pop the lid back on for a few minutes to let the cheese melt.

Finally, I scatter chopped coriander on top and serve the dish with mango chutney and mint garlic yoghurt on the side for extra flavor!