Rinse your basmati rice under cold water using a bowl and sieve until the water runs completely clear. Bring 2 litres of water to a boil in a large saucepan and add basmati rice to the water.

Once the water has come to a boil again, cook rice for 4-5 mins, until rice is partially cooked but still firm in the middle. Remove from heat, drain and then add rice back to empty saucepan. Cover saucepan tightly with tin foil, put on high heat until dome rises in tin foil, then remove from heat again and leave to steam for 20-30 mins.

Meanwhile, heat non-stick pan on medium-high heat and add marinaded chicken thighs. Cook 5-6 mins on each side until cooked through and slightly charred on the outside. Transfer cooked chicken thighs to chopping board and slice them up into smaller strips.

Serve your chicken thighs and basmati rice with some naan pieces, greek yoghurt and a simple side salad.