Method:

• Step 1

  Finely chop one clove of garlic and your 50mm ginger.

• Step 2

  Chop the chicken into chunks and place in a bowl along with your chopped garlic, ginger, cayenne, paprika, cumin, yoghurt and a pinch of salt. Cover it and let it marinade in the fridge for 24h or for as long as possible.

• Step 3

  Dice your onion and finely chop your two chillies, 2 more garlic cloves and 25mm of ginger.

• Step 4

  Heat the butter in your ovenproof dish over the stove and brown your marinaded chicken in it. Once cooked, add the onions and fry until translucent.

• Step 5

  Add the chilli and the rest of your ginger and garlic and cook until nice and fragrant.

• Step 6

  Sprinkle in your turmeric and garam masala. Then add in your rice and mix to combine.

• Step 7

  Pour in your chicken stock  and squeeze in some lime juice, then cover with a lid and pop it in the oven for 25-30 mins.

• Step 8

  Once cooked, remove it from the oven and serve with a dash more yoghurt. Now dig in!