Use this recipe as a base:  30-Minute Butter Chicken

Prep the ingredients at home before you leave for your day out; cut the onion and store in an airtight container, mince the garlic beforehand, and cut the chicken into cubes, making sure you have a good cool box that will keep everything at a safe cold temperature until you are ready to cook.

You could also pre-cook the chicken by searing on a hot grill at home so it is quicker when you are putting it all together.

When cooking the butter chicken, it is perfect for the grill as it’s a one pan dish. Use a paella pan or a cast iron skillet. Toast naan breads on the grill as well.

If you don’t have the time or are not sure about making this outside, you can make before and reheat – it gives the flavour more time to develop. Just make sure that you are keeping the food at a safe temperature and only reheat it once.

To cook the rice on the grill, make a pouch out of double-thickness foil, making 4 x 6mm/¼” folds on each side to make it watertight. Add the rice, seasonings and water, then make four folds on the top to seal the pouch. Leave some air inside to allow room for expansion. Shake (don’t worry about small leaks), and cook on medium direct heat, flipping the pouch over once halfway through cooking.

Serve the chicken on the rice with a folded naan, on a bamboo plate something like this one:

Purple Planet Palm Leaf Tableware