Baked Chicken Tikka

130g brown rice

1 tsp ground cumin (Kuemmel)

1 tsp ground paprika

1 tsp ground turmeric

2 garlic cloves

15g root ginger

1 spring onion

4 british chicken thigh fillets

120g organic natural yoghurt †

1/2 cucumber

1 red chilli

Add the rice to a medium pot with plenty of water (approx. 4 times) and a pinch of salt

Bring to the boil on a high heat

Cook for 20 - 25 min or until the rice is cooked with a slight bite

Once cooked, drain and return to the pan with the lid on until ready to serve

Preheat the oven to 200°C/ 180°C (fan)/ 400°F/ Gas 6

Peel and chop the ginger coarsely

Crush the garlic with the side of a knife, peel it and chop coarsely

Remove the stem(s) of the chilli(es)and chop coarsely

Combine the ginger, chilli (careful, adjust to your preferred hotness), garlic and salt to taste in a pestle and mortar to form a spice paste (alternatively use a blender)

Add 2 tbsp (4 tbsp) of yoghurt to a bowl and set aside (used in step 5)

Mix the remaining yoghurt, spice paste, turmeric, cumin, paprika and 1 tsp (2 tsp) of sugar to form a marinade

Add 1-2 tbsp of vegetable oil to an oven tray and spread well

Chop the chicken into bite size pieces

Coat well in the marinade, season to your taste with salt and place evenly on the tray

Put in the oven for 10 min, or until cooked through

Slice the cucumber in half lengthways and deseed with a tea spoon

Chop the seeds finely and add to the yoghurt bowl to make a raita

Season to your taste with olive oil, salt and pepper

Chop the remaining cucumber finely

Chop the spring onion(s) finely

Once the rice is done, add the cucumber and spring onion to the pot, mix well

Season to your taste with salt and pepper

Turn the oven off and preheat the grill to high

Grill the chicken for 5 min, or until slightly charred

Serve the chicken on top of the rice, with your cucumber raita on the side

Enjoy!