The night before whisk well all the marinade ingredients in a large bowl and toss in the chicken to coat all pieces. Place in the refrigerator covered with plastic wrap.
Next day and an hour before cooking, take the chicken out of the refrigerator to come to room temperature.
Take a large and deep pot or cast-iron casserole and place on medium heat. Add the oil and a minute later add the onions, sauteing for 3-4’ until translucent. Add the garlic and ginger and sauté for one more minute. Increase the heat and add the spices cooking for no more than 30’’ while stirring. Add the tomato paste and cook for further 30’’ while continuing stirring.
Pour in the passata along with the coconut milk and cream and bring to a boil. Reduce the heat, give it a good stir and simmer for 10’ uncovered. Next add the cream, mix well and keep aside.
For the rice, place a large pot over high heat, pour the broth and season with the salt and pepper. Cover the pot with its lid, bring to a boil, add the rice and the dry coriander and simmer as per package instructions making sure that the liquid is not completely absorbed. If so, add a bit more.
Turn off the heat, open the lid and strain the rice. Keep aside to cool. Once cooled, place the cooled rice in a large bowl and mix with the coriander and scallions. Pour the dressing, mix again, taste and season accordingly.
In the meantime, turn on the oven to max temperature with the air circulation and grill-broiler on and set the rack to the top position.
Use a dish with a rack and place half the chicken pieces on the rack. Place in the oven and grill for 10’ turning halfway through, aiming for a bit of charred colour to be achieved on the ends of the chicken cubes. Repeat for the rest of the chicken and remove from the oven and add to the pot with the sauce, increase the heat and cook for 3-4 minutes. Finally stir in the butter to melt and serve in individual plates on top of the rice and garnish with fresh chillies and hot paprika.