1 tbsp ground coriander
1 tbsp garlic paste
2 tbsp ginger paste
3 white onions, sliced into thin rings
2 Indian bay leaves
salt and freshly ground black pepper
3 green cardamom pods
2.5cm/1in piece cassia bark
450g/1lb wholemeal or chapati flour, plus extra for dusting
¼ tsp chilli powder
1 clove
small handful flaked almonds, to garnish
2 tbsp ground almonds
large pinch saffron
1 tsp salt
1 tbsp sugar
6 tbsp vegetable oil
vegetable oil, for frying
4 tbsp butter or ghee, melted (or use oil)
2 tbsp full-fat milk
500g/1lb 2oz Turkish or Greek-style yoghurt (10% fat)
8 chicken thighs (approximately 1kg/2lb 4oz), skin removed and bone in