Step 1

Place coriander seeds, cumin seeds and dried chillies into mixing bowl and dry roast 5 min/120°C/speed 1, without measuring cup. Insert measuring cup and mill 1 min/speed 8.

Step 2

Add fresh coriander, garlic, ginger and olive oil and blend 1 min/speed 5 - 10, increasing speed gradually from speed 5 to speed 10. Scrape down sides of mixing bowl and mixing bowl lid with spatula. Repeat blending if necessary until a smooth paste consistency is achieved.

Step 3

Add all remaining tikka paste ingredients and cook 40-60 min/80°C/speed 2. Once the paste is cooked, a red sheen of oil should be visible on the surface. Transfer the paste into storage jars with sealable lids and cover with a little more olive oil if necessary to submerge the paste for storage. Allow paste to cool completely, then seal lids and store in the refrigerator until needed. Clean and dry mixing bowl.

Step 4

Place a ceramic or glass bowl onto mixing bowl lid and weigh chicken, natural yoghurt and 130 g of the reserved tikka paste into it. Combine well, then cover and leave to marinate in the refrigerator for a minimum 3 hours or overnight.

Step 5

Insert simmering basket then weigh rice into it. Remove simmering basket with aid of spatula and rinse rice until water runs clear.

Step 6

Place water into mixing bowl. Re-insert simmering basket with rice and add saffron threads and cook 13-16 min/100°C/speed 4, pouring vegetable oil onto mixing bowl lid allowing it to trickle into mixing bowl.

Step 7

Remove simmering basket with aid of spatula, then transfer rice into a thermal serving bowl or other large bowl and cover to keep warm while you prepare the chicken and masala sauce. Rinse simmering basket.

Step 8

Place onion, garlic, ginger and chilli into mixing bowl and chop 3 sec/speed 7. Scrape down sides of mixing bowl with spatula.

Step 9

Add butter or ghee and sauté 3 min/120°C/speed 1.

Step 10

Add chopped tomatoes, tomato paste, salt, sugar, garam masala and 100 g of reserved tikki paste and cook 10 min/100°C/speed 1.

Step 11

Add yoghurt and cream and blend 10 sec/speed 4 -8, increasing speed gradually from speed 4 to speed 8. Set sauce aside in mixing bowl to stay warm.

Step 12

Place a large non-stick, high-sided griddle or frying pan over a high heat and cook marinated chicken for 10 minutes, or until cooked through.

Step 13

Pour sauce into a serving bowl, then add chicken and stir to combine. Serve immediately on a bed of the saffron rice garnished with coriander leaves.