• Preheat oven to 220°C/200°C fan-forced. Finely chop garlic. • In a medium saucepan, melt the butter with a dash of olive oil over medium heat. Cook half the garlic until fragrant, 1 minute. • Add basmati rice, the water and a generous pinch of salt. Stir, then bring to boil. Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat. Keep covered until rice is tender and water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam, so don't peek!

• Meanwhile, roughly chop tomato. Drain sweetcorn. • In a large bowl, combine Mumbai spice blend, a dollop of Greek-style yoghurt, a drizzle of olive oil, remaining garlic paste and a pinch of salt and pepper. Add chicken breast, tossing to coat. Set aside. • Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a bowl.

• Return frying pan to a medium-high heat heat with a drizzle of olive oil. When oil is hot, cook chicken in batches until golden, 2 minutes each side (depending on thickness). • Transfer to a lined oven tray and bake until cooked through, 12-14 minutes. • Meanwhile, add mixed salad leaves and tomato to the bowl with the corn. Season with salt. Drizzle with the white wine vinegar and olive oil. Toss to combine. TIP: Chicken is cooked through when its no longer pink inside.

• Slice Mumbai yoghurt chicken. • Divide garlic rice and corn-tomato salad between plates. Top rice with chicken and remaining yoghurt. • Sprinkle with flaked almonds to serve. Enjoy!