Before you start cooking take your chicken out of the fridge, open the packet and let it air, then preheat the oven to 240ºC/ 220ºC (fan)/ gas 9 and boil half a kettle.

Add your cashew nuts to a bowl, cover with 200ml boiled water, then cover with a plate and set aside.

Chop your chicken breast strips into bite-sized pieces.

Add your white long grain rice and your cauliflower rice to a pot with a lid with 110ml cold water and bring to the boil over a high heat.

Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked.

Once done, remove from the heat and set aside (lid on) to steam until serving.

Add the chopped chicken and natural yoghurt to a bowl with your cayenne pepper, garam masala, ground turmeric, 1 tbsp olive oil and a pinch of salt and give everything a good mix up.

Transfer the marinated chicken to a baking paper-lined baking tray and put in the oven for 6-8 min or until the chicken is slightly charred.

Once done, set aside.

Meanwhile, peel and finely dice your red onion.

Peel and finely chop your ginger.

Peel and chop your garlic.

Dice your cucumber finely.

Heat a large wide-based pan with a drizzle of vegetable oil over a medium-high heat.

Once hot, add most of the diced onion and a pinch of salt and cook for 3-4 min or until softened.

Once softened, add the chopped ginger, garlic and your tomato paste to the pan and cook for a further 1-2 min or until fragrant.

Add the softened cashews and a splash of the soaking liquid to a food processor and blitz the cashews as fine as possible.

Add the creamy cashew paste and remaining soaking liquid to the pan with your chicken stock mix and the chicken tikka.

Turn the heat up to high and cook for 7-8 min or until the chicken is cooked through and the sauce has thickened to a curry-like consistency.

Add the diced cucumber and the remaining diced onion to a bowl with a drizzle of olive oil.

Season with a pinch of salt and a generous grind of pepper and give everything a good mix up.

Serve the creamy chicken makhani over the cooked cauliflower rice with the cucumber salad to the side.