Chicken tikka with garlic rice

Preheat oven to 160°C fan-forced (180°C conventional). Line an oven tray with baking paper, arrange tomatoes on tray and drizzle with half of the oil. Roast for 15 minutes until almost collapsed.

Meanwhile, for Garlic rice, melt butter in a large saucepan on medium heat. Cook garlic, stirring for 1-2 minutes. Stir in rice and water. Increase heat to high and bring to the boil. Reduce heat to low and simmer, covered, for 10 minutes. Remove from heat and stand, covered, for 10 minutes, then fluff with a fork.

Meanwhile, heat remaining oil in a large deep frying pan on high heat. Cook chicken, in batches, until browned all over. Remove from pan and put on a plate.

Add onion and capsicum to same pan, reduce heat to medium and cook, stirring, for 5 minutes or until onion softens. Add curry paste and chilli to pan, cook, stirring, for 2 minutes or until fragrant. Return chicken to pan with cream and bring to the boil. Reduce heat to low, cook for 10 minutes or until chicken is cooked through. Remove from heat.

Meanwhile, for Raita, combine ingredients in a small bowl. Season.

Top chicken tikka with roasted tomatoes, coriander, extra chilli and sliced red onion. Season. Serve with garlic rice, raita and torn naan bread.