In a large bowl, combine the yoghurt, tomato paste, cinnamon, chili powder and garam masala.

Add the chicken and turn until coated then cover the bowl and refrigerate.

Cook the rice using your favourite method and add the saffron to the water. Cook it until it is just soft but make sure you don't over-cook it.

Run a fork through the rice to fluff it and then stir in the peas and set it aside.

Pre-heat the oven to 200C fan-forced.

In a large, oven-proof frying pan, heat the butter over a medium heat then add the onion and cook, stirring for 3 minutes or until transparent.

Add the capsicum and cook for another 5 minutes until both are soft.

Add the garlic and cook for another minute or until you can smell the garlic.

Finally, add the chicken and marinade to the pan.

Cook, stirring, just until the chicken is sealed.

Add the tomato puree and sugar and stir through.

Bring the pan to a simmer then reduce the heat to low and cook for 5 minutes.

Stir through the cream then season with salt and pepper.

Turn off the heat and spread the chicken mixture so it is flat in the pan.

Top with the rice and flatten it out.

Spray the rice with oil.

Bake for 25-30 minutes or until the top is golden.

Sprinkle with toasted almonds and coriander (use parsley if you have coriander-phobic eaters) and serve.