1Wash, prep and cut your chicken. Marinade and leave for a couple of hours or overnight.
2Airfry or oven bake at 180 C for 25 mins, keep basting, or pan fry for 15 mins on medium heat.
3Prep the rice by washing your basmati, then in a pot bloom your spices in oil for a couple of mins. Then mix in your rice grains and cook for 7-10 mins.
4Add boiling kettle water until it’s just above the rice line. Cover with plastic bag or foil, lid and steam on medium-low heat for 15 mins. Don’t open the lid, just once to check it’s cooked through.
5For the sauce, blend your fresh ingredients and then mix in your yoghurt and mayo.