Step 1

• In a medium saucepan, add the water (for the rice) and bring to the boil. Add basmati rice. Stir, cover with a lid and reduce heat to low.• Cook for 10 minutes, then remove pan from heat. Keep covered until rice is tender and water is absorbed, 10 minutes (the rice will finish cooking in its own steam!).• Stir crushed peanuts and half the butter through rice.• While rice is cooking, preheat oven grill to high. Cut chicken thigh into 2cm chunks. Cut haloumi into 1cm slices.• In a medium bowl, combine mild North Indian spice blend, a drizzle of olive oil and a pinch of salt and pepper. Add chicken and toss to coat.Little cooks: Help stir the peanuts through the rice!

Step 2

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook haloumi, until golden brown, 1-2 minutes each side. Transfer to a plate and rest.• Add chicken and cook, tossing occasionally, until browned and cooked through, 5-6 minutes.• Reduce heat to medium-high, then add tomato paste, mild curry paste and half the garlic paste. Cook stirring, until fragrant, 1 minute.• Add light cooking cream, the brown sugar and the water (for the curry). Cook, stirring, until thickened, 2-3 minutes.• Add baby spinach leaves and cook, stirring, until wilted, 1 minute.TIP: Chicken is cooked through when it's no longer pink inside.

Step 3

• While chicken is cooking, preheat oven grill to high.• In a small heatproof bowl, combine remaining butter and remaining garlic paste. Microwave in 10 second bursts, until fragrant and melted.• Spread garlic butter over one side of mini flourtortillas.• Place tortillas directly on an oven wire rack. Grill until golden, 3-5 minutes.

Step 4

• Divide creamy butter chicken, haloumi and peanut rice between bowls.• Serve with garlic tortillas. Enjoy!