Rinse and cube the chicken breasts. Add all the ground spices (salt, black pepper, chilli powder/masala, turmeric, garam masala, cumin powder, coriander powder, cardamom powder), tomato paste, ginger and garlic paste, yoghurt and melted butter. Mix until well coated and marinate for 30 minutes.

Soak the saffron in warm water for 10-15 minutes until the water turns a deep golden colour.

Rinse the basmati rice until the water runs clear. Add the rice, cardamom pods, cinnamon stick, salt, butter, saffron water and water to your Instant rice cooker. Mix gently and cook on white rice setting until done.

Thread the marinated chicken onto skewers.

Place into your Instant VersaZone Air fryer and air fry at 180°C for 15 minutes, turning halfway through.

Brush the cooked skewers with melted butter, then grill at 205°C for about 3 minutes until lightly charred.

Fluff the cooked rice with a fork and remove the whole spices.

Serve the saffron rice topped with the butter chicken skewers. Finish with a drizzle of fresh cream and garnish with freshly chopped coriander.