Indian Chicken with Basmati Rice & Butter Chicken Crema

Steps

1. Bring a full kettle to the boil and preheat BBQ hot plate to medium (if using). Cook rice. Combine rice, boiling water measure and a pinch of salt in a pot and bring to the boil with the lid on. Once boiling, reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking.
2. Prep chicken. Pat chicken dry and slice 2cm. Toss in a bowl with butter chicken paste and 3/4 tsp salt.
3. Prep salad. In a bowl, combine cucumber, tomato and spring onion with a drizzle of olive oil and vinegar. Season to taste. Set lettuce aside separately.
4. Cook chicken. Heat a drizzle of oil in a fry-pan on medium-high heat. Stir-fry chicken for about 8 minutes, or until cooked through. Add almonds to pan and cook a further 2 minutes, until golden. Rest, covered. Alternatively, do this on the BBQ.
5. Serve rice topped with chicken, salad, butter chicken crema and mint.