Add 1 cup of rice to a small pot along with 1 ½ cups of water. Set the pot over medium heat. Once the top of the water looks a little foamy and starts to bubble, reduce the heat to low and put the lid on your pot. If your pot doesn’t have a lid, use a wooden board or a plate. Leave it with the lid on, undisturbed, for 12 minutes. After 12 minutes, turn the heat off and remove the pan from the stovetop. Let it sit for another 10 minutes, then fluff up the rice with a fork and get ready to serve.

In a large bowl, toss the sliced chicken thighs with a teaspoon each of nutmeg, turmeric, cumin, garam masala, and ½ teaspoon of salt so the pieces are coated evenly.

Set a large, high-sided skillet or pan over medium heat, then add the butter and let it melt. Add the chicken, ideally on one layer to encourage even browning, to the pan and cook for a couple of minutes on each side, until the chicken starts to brown. Add the crushed garlic cloves. Cook, stirring through the chicken, for another minute.

At this point, add the 6 tablespoons of tomato paste and 1 tablespoon of tomato ketchup, and stir them through the chicken for a few minutes to intensify the flavor.

Reduce the heat to low, then add the cream, and stir it through the chicken. PRO TIP: If you do this when the pan is too hot, the cream may split, so that’s why we’re reducing the temperature first. Bring the sauce to a simmer, then cook for another 5 minutes, stirring occasionally. Give it a taste, and add more salt if you think it needs it.

Remove the pan from the heat. Divide the steamed rice between bowls, then spoon the butter chicken – and lots of the lovely sauce – on top. Serve with two-ingredient garlic naan on the side for a proper, Kiwi-inspired takeout experience.