Preheat the oven to 200°C/400°F/Gas Mark 6.

Bring a pot of water to boil. Add the rice, bring to boil then reduce heat. Cook for 12 minutes.

Cut the chicken breasts into bite-sized pieces. In a small bowl, mix together the paprika, ground cumin, ground coriander, turmeric, cayenne pepper, and 0.5 Teaspoon of salt. Rub the spice mixture onto the chicken pieces.

Spread the chicken pieces out on a baking sheet and bake for 15-20 minutes, or until cooked through.

In a large saucepan, heat a drizzle of oil over medium heat. Add 1 diced onion and 2 minced garlic cloves and cook for 2-3 minutes, or until the onion is soft.

Add the tomato puree, garam masala, and smoked paprika to the pan. Cook for 1-2 minutes, or until fragrant.

Stir in the chopped tomatoes and heavy cream. Bring to a simmer and cook for 10-15 minutes, or until the sauce has thickened slightly. Season with salt and pepper to taste.

Add the cooked chicken pieces to the sauce and stir to coat. Cook for another 5-10 minutes, or until the chicken is fully cooked.

Serve hot with basmati rice and naan bread.