Butter Chicken with Poppadum Chips and Cumin Rice

Steps

1. Heat a drizzle of oil in a small pot on medium heat. Cook first measure of onion for 2-3 minutes, until softened. Add cumin seeds and cook for about 1 minute, stirring constantly, until fragrant. Add rice, water and a pinch of salt and bring to the boil.
2. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking. Heat a drizzle of oil in a medium fry-pan on medium-high heat.
3. Cook second measure of onion and garlic for 2-3 minutes, until tender. Add chicken to pan and cook for 2-3 minutes. Add butter chicken spice, toss to coat and cook for about 1 minute, stirring constantly, until fragrant. Add cherry tomatoes, diced tomato, cream and water to pan.
4. Bring to a simmer and cook for 3-4 minutes, until chicken is cooked through and sauce is thickened. Just before serving, add salt, lemon juice and spinach and stir to combine.
5. While butter chicken cooks, peel cucumber into long, thin ribbons. Thinly slice chilli. Toss both in a bowl with mint and lemon zest and juice. When rice has finished cooking, gently fluff up grains with a fork.
6. To serve, divide cumin rice and butter chicken between bowls. Dollop over yoghurt and top with poppadom chips. Garnish with mint and chilli flakes (if using). Serve cucumber salad on the side.