Slash the chicken breasts, and rub in 1.5 teaspoons of garam masala and some grated ginger.
Preheat the oven to 200 degrees (gas 6). Heat some oil in a pan, and fry the chicken, skin-side down (if you leave the skin on!) for about 10 minutes, then transfer to a baking dish and roast skin-side up, for 10 minutes, or until cooked through.
While the chicken is cooking, melt some butter in a pan and gently fry a teaspoon of cumin seeds for a couple of minutes, then stir in the rice and coat in the butter/cumin. Pour over 1/2 pint of chicken stock, cover and simmer for about 10 minutes until all the liquid is absorbed. Add in some raisins (or peas) a few minutes from the end and stir in some gently fried red onions too (or some fresh spring onions, at the end).
Serve with some salad leaves and a spoonful of mango chutney.