2x small skinless chicken breasts

½ cup natural Greek yoghurt, plus extra to serve 

¼ cup tandoori paste 

2 ½ tbsp lime juice

2 tsp salt

½ tsp ground pepper

½ brown onion

2 tbsp olive oil

1 tsp cumin seeds

½ tsp turmeric powder

⅔ cups basmati rice

1 ⅓ cup water

1 cucumber

1 tsp white wine vinegar

Handful coriander leaves, roughly chopped 

1. Slice chicken into small bite-sized pieces and transfer to a large bowl, then add the tandoori paste, yoghurt, lime juice, 1 tsp of salt and pepper. Mix to combine, then cover and refrigerate for 10 minutes, or up to 24 hours if time allows.

2. Finely dice the onion and place in a saucepan over medium heat with 1 tablespoon of olive oil. Sauté for 2-3 minutes, or until soft and translucent. Add the cumin seeds and ground turmeric, then cook for another 1 minute. Rinse the rice under cold water until the water runs clear then add to the pan and mix well to ensure all grains are coated. Add 375ml of water and half a teaspoon of salt and bring to a boil, then cover and reduce heat and cook for 15-20 minutes. Once cooked, remove from the heat and set aside, covered, until ready to serve.

3. Roughly chop the cucumber into bite-sized pieces, then mix with coriander leaves, vinegar and the remaining 1/2 teaspoon of salt.

4. Heat the remaining 1 tablespoon of olive oil in a large frypan over medium-high heat. Once hot, add the chicken and cook until browned, around 6-8 minutes. Once cooked, remove from the pan and set aside.

5. Fluff the rice with a fork then divide between two plates, place chicken on top and garnish with cucumber salad and extra yoghurt.