Start this recipe by making the rice. Put a large pan of salted water over high heat and bring to the boil. Rinse the rice under cold water to remove the starch, and then add to the pan of boiling water. Cook the rice for just 5 minutes, and then drain in a colander. ¼ fill the pan with water again, and bring back to the boil Turn down the heat, put the rice in the colander over the pan and cover with a plate. Steam the rice for another 10 min, or until cooked. In a large frying pan, melt the butter and stir in the lemon zest, ginger, turmeric and season with salt and pepper. Stir well until you obtain a smooth paste. Add in the steamed rice and mix well. While the rice is cooking, start to make the tikka Masala paste .Peel the garlic and ginger, and chop up roughly. In a dry frying pan, toast the cumin and coriander seeds to release their flavours. Grind all the ingredients together in a food processor until you obtain a smooth paste. Continue this recipe by slicing up the chicken breasts into 2cm strips. Peel and slice the onions, chop the chilli and finely slice the ginger. Also, finely chop the stalks of the coriander. Heat a large casserole dish on a high heat till hot, and then add the oil and chopped vegetables and fry until soft and golden. Stir in the prepared tikka paste, together with the chicken strips. Mix all the ingredients together to coat with the paste and season with salt and pepper. Add in the tomatoes, coconut milk, and some chicken stock if necessary and bring to the boil Turn the heat down, cover with a lid, and simmer the chicken curry for about 20 minutes. When the chicken tikka is ready, serve with fluffy basmati rice, yoghurt, coriander leaves, flaked almonds and a wedge of lemon. Suggested accompanying wine: DELICATA Medina Sangiovese I.G.T. Maltese Islands