½ tsp Kashmiri chilli powder
3 green chillies, slit open
small handful fresh coriander leaves, roughly chopped
2 garlic cloves, grated
25g/1oz fresh root ginger, grated
25g/1oz fresh root ginger, peeled and grated
1 large lemon, juice only
1½ tbsp lemon juice
1 large onion, finely sliced
315g/11oz basmati rice
225g/8oz chopped tomatoes, tinned or fresh
12 green cardamom pods, seeds removed and crushed
1 green cardamom pod, crushed
250g/9oz chapati flour (or half wholemeal, half plain flour), plus extra for dusting
1 tsp Kashmiri chilli powder
3cm cinnamon stick
2 cloves
1½ tsp coriander seeds
1½ tsp freshly toasted coriander seeds, ground
2 tsp cumin seeds
1 tsp freshly toasted cumin seeds, ground
1 tsp garam masala
1 tbsp ground almonds
2 tsp mild paprika
½ tsp mild paprika
½ tsp salt
1 tsp salt
¼ tsp salt
1 tsp sugar
1 tbsp tomato purée
1 tsp turmeric
2 tbsp melted ghee, butter or vegetable oil, plus extra for brushing
1 tsp vegetable oil
25g/1oz ghee or clarified butter, melted
3 tbsp ghee, clarified butter or vegetable oil
120ml/4fl oz double cream
150ml/¼ pt plain yoghurt
750g/1lb 10oz chicken breasts, boneless, skin removed