Method

1. Add all the ingredients in the blender.
2. Add only 1 tablespoon of oil to begin with and add more as needed.
3. Start the blender and mix until the ingredients start to come together into a paste (If the blender has trouble mixing, add another half a tablespoon oil or tomato puree.)
4. Add small amounts of water while blending until you reach the right consistency.
5. Once completely blended, the paste can be used immediately as a marinade.
6. In a small bowl, mix the diced cucumbers with most of the chopped mint leaves and yogurt.
7. Season with Bayara black pepper, mix, then cover the bowl and chill in the fridge until serving.
8. Make 3-4 deep cuts on each chicken breast on one side and place them in a bowl.
9. Add the yogurt and tikka paste, mix well, then cover the bowl and let the chicken marinate in the fridge for 30 minutes.
10. Preheat the oven to 240°C (or 220°C fan/gas 9).
11. Scatter the onion wedges over a foil-lined baking tray.
12. Remove the chicken breasts from the marinade, shake off any excess, and place them on top of the onion wedges.
13. Place the baking tray in the oven and cook for 20 minutes.
14. In a pot of boiling water, add the basmati rice, Bayara curry powder, Bayara chicken masala, Bayara saffron, Bayara bay leaves, peas, and pepper.
15. Simmer for 10 minutes or until the basmati rice is just tender.
16. Drain well and divide the basmati rice into 4 plates.
17. Add the chicken, roasted onion, and the remaining chopped mint leaves.
18. Serve with the cucumber raita.