Method

For the Rice:

• In a large pan, fry some mushrooms in oil until golden. Then add the onions, garlic, turmeric and cardamom; continue to cook for 5 minutes.
• Add rice to the pan and stir to give a coating of oil. Then pour in the water; bring to a boil.
• Reduce the heat, then cover and cook over low heat for 30-35 minutes or until cooked through. Season with salt and pepper.

For the Tikka:

• In a bowl, mix the diced chicken, half the quantity tikka masala paste, yoghurt, garlic and lemon juice.
• Cover with a lid. Marinate for at least 2 hours, preferably overnight.
• Shallow fry marinated chicken on a non-stick pan for 2-3 minutes on each side. Set aside.
• In a separate large pan, fry onions in some oil for 4 to 5 minutes, add Laila ginger garlic paste, red chillies and continue to cook for 3 to 4 minutes.
• Add turmeric, cinnamon and the remaining tikka paste. Sauté for a minute.
• Pour in the tomato paste, coconut milk and ground almonds; bring to a simmer.
• Place the chicken into the sauce. Simmer for 45 minutes.
• Add sugar in desired quantity, and then garnish with some fresh coriander.
• Serve Laila Plain Poppadoms on the side for a complete meal!