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