Serves 4:

For the chicken: 12 chicken thighs • 1 small pot of Greek yoghurt • 3 tbsp. tandoori paste (in the Indian grocery section) • 5 cl sunflower oil

For the rice: 300 g basmati rice • 50 g unsalted, blanched cashew nuts • 50 g sultanas • 1 small onion • 30 g butter • 1 cinnamon stick • 1 tsp. coriander seeds • 2 cardamom pods • 1 clove

For the raita: 1 small cucumber • 2 firm tomatoes • 2 small pots of Greek yoghurt • 1 tbsp. fresh mint • 1 pinch of cumin seeds • salt and freshly ground pepper

Slice up the chicken and place it in a shallow bowl. Mix the tandoori paste with the yoghurt and coat the chicken with it. Cover and chill for 1 hour.

Prepare the raita: peel the cucumber. Wash and dry the tomatoes. Cut everything into small cubes. Mix them with the yoghurt, cumin, mint, salt and pepper, then cover and chill.

Preheat the oven to 210°C (gas mark 7). Pour the oil into a casserole dish and place the chicken with the marinade in it. Cook in the oven for 30 minutes. 

Cook the basmati rice for the time specified on the packet. Fry the chopped onion in a pan in the butter over a medium heat for 5 minutes, stirring constantly. Coarsely crush the coriander seeds and add them to the onion along with the other spices, cashew nuts and sultanas. Sauté and stir for 5 minutes over a low heat. Add the strained rice to the pan. Stir, remove from the heat, cover and leave to rest.

After the chicken has cooked for 30 minutes, turn the oven to grill mode. Allow the chicken to grill for about 5 minutes. Serve the chicken and rice hot with the chilled raita, chopped onion and lemon wedges.