Chicken tikka masala with saffron rice

Tikka paste

• 40 g coriander seeds
• 40 g cumin seeds
• 10 g dried red chillies
• 50 g fresh coriander, washed thoroughly and left to dry on paper towel
• 100 g garlic cloves
• 100 g fresh ginger, peeled
• olive oil, for covering
• 100 g water
• 100 g lemon juice (approx. 2-3 lemons)
• 1 ½ tsp ground turmeric
• 30 g sea salt
• 50 g dried onion flakes
• 140 g tomato passata (purée)

Chicken tikka and saffron rice

• 1000 - 1200 g chicken thigh fillets, cut into cubes (2 cm)
• 100 g natural yoghurt
• 300 g jasmine rice
• 900 g water
• 3 pinches saffron threads
• 2 tsp vegetable oil

Masala sauce

• 1 brown onion (approx. 150 g), cut into halves
• 2 garlic cloves
• 3 cm piece fresh ginger, peeled
• 1 fresh long green chilli, deseeded if preferred
• 50 g butter or ghee
• 400 g canned chopped tomatoes
• 2 tbsp tomato paste
• ¼ - ½ tsp sea salt
• 1 tsp raw sugar
• 2 tsp garam masala
• 150 g natural yoghurt
• 150 g double cream
• fresh coriander, leaves only, for garnishing