Step 1

Coat the chicken in the cumin, coriander and turmeric and leave to marinade for 10 minutes, covered in the fridge.

Step 2

Meanwhile, make the rice. Heat the oil and butter in a pan until the butter melts. Add the onion and cook on a medium heat for 5 minutes until softened.

Step 3

Add in the cumin seeds, cardamom pods, cloves, turmeric and bay leaves. Heat through, whilst stirring for a further minute.

Step 4

Add the rice and stir to coat in the spices.

Step 5

Add the boiling water, stir once and bring back to the boil, then place a lid on the pan and turn the heat down to very low. Cook for 20 minutes.

Step 6

Once cooked, turn the heat off. Leave the lid on and the rice should retain its heat until the curry is ready.

Step 7

Once the chicken has marinated (whilst the rice is cooking), heat the oil and butter in a large frying pan and add the chicken. Cook on a high heat for 4-5 minutes until the chicken is sealed.

Step 8

Add the onion to the pan, turn the heat down to low-medium and cook for 5 minutes, stirring often, until the onion softens.

Step 9

Add the red and green chilli, garlic and ginger and cook for a further 2 minutes.

Step 10

Add in the garam masala, turmeric, salt, cumin and ground coriander. Stir to coat the onions, and cook for a further 2 minutes.

Step 11

Add in the red and green pepper, tinned tomatoes, chicken stock and tomato puree.

Step 12

Bring to the boil, then simmer for 10 minutes until thickened.

Step 13

Stir in the fresh coriander and serve with the pilau rice, topped with fresh coriander and a few chilli flakes.