Cover the rice in water, give it a stir, strain it and cover with water again.
Mix the chicken in a bowl with the garlic, ginger and a pinch of salt, cover and put in the fridge for an hour if you have time.
Heat the oil in a pan that has a lid and can go in the oven. Fry the chicken for 5 minutes until starting to brown and then remove to a plate.
Add the shallots, cumin and nigella seeds to the hot pan, and cook for 5 mins until starting to soften. Stir in the curry paste, then cook for 1 min more. Return the chicken to the pan.
Preheat the oven to 180⁰c.
Drain the rice, washing it with clean water, add it to the pan along with the curry leaves, then pour over the stock and bring to the boil.
Add the spinach to the pan and put the lid on for a few minutes until it has wilted. Stir in the paneer and some seasoning. Cover the pan with foil, then put the lid on top.
Cook in the oven for 20 mins, then leave to stand, covered, for 10 mins.
Serve with the coriander, chillies and yogurt on the side.