Wash the rice in a sieve under cold running water until the water runs clear. Then, soak in a bowl of cold water for 30 minutes. This will reduce the cooking time and help the rice cook evenly.

Heat a large pot on medium heat and pour in the oil. Add the whole cumin seeds, cinnamon stick's bay leaves, cloves, star anis and peppercorns. Fry for 30–40 seconds until they start to sizzle. Add the diced onions and fry gently until golden brown, about 15 minutes.

Add the chicken pieces, ginger and garlic paste, tikka masala paste, turmeric, cumin, coriander, the chilli powder and the Kashmiri chilli powder and cook for 20 minutes until no moisture is left from the chicken.

Stir in the tomato passata and cook for 8–10 minutes, until the sauce is reduced. Add the rice, pour in the water (700ml if cooking 6 portions), season with salt, and stir. Partially cover the pan with a lid (not completely or the water may boil over) and cook for 15 minutes until the water has been absorbed, then give it a stir once without disturbing the rice too much. Cover with the lid fully and cook for another 15 minutes on a low heat – the build-up of steam will cook and fluff up the rice.

Serve on a large platter, garnished with chopped coriander and lemon wedges, with a glass of sweet yogurt lassi.