3 tablespoons garam masala
1 tablespoon paprika
Vegetable oil, for cooking and drizzling
4 skinless, boneless chicken breasts
8 3/4 ounces basmati rice
1 teaspoon ground turmeric, curry powder or pinch of saffron strands, optional
1 bunch spring onions
One 3/4-inch piece fresh ginger
2 cloves garlic
1 1/2 cups light cream or yogurt (cream tastes much better but yogurt is healthier), optional
7 ounces tomato paste
2 teaspoon English mustard powder
Salt and freshly ground black pepper
Fresh cilantro or parsley leaves, for serving
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