2 green chillies, finely chopped (optional)
2 tbsp ground coriander
¼ cucumber, peeled and diced
1 tbsp chopped fresh coriander leaves
8 garlic cloves, peeled and grated
thumb-sized piece root ginger, peeled and grated
300²µ/10½´Ç³ú onions, roughly chopped
200g/1lb 5oz tomatoes, roughly chopped
2 tbsp fresh mint, chopped
500g/1lb 2oz plain four
500g/1lb 2oz cooked white basmati rice, to serve
1 tsp baking powder
2 tbsp Kashmiri chilli powder
2 tsp garam masala
1 tbsp sweet smoked paprika
3 tbsp extra virgin rapeseed oil, plus extra for kneading
60²µ/2¼´Ç³ú tomato purée
2 tbsp ground turmeric
4 tbsp vegetable oil
150ml/5fl oz milk
100g/3½oz plain yoghurt
2 tbsp Greek-style yoghurt
100g/3½oz Greek-style yoghurt
400g/14oz natural yoghurt
1kg/2lb 4oz wild venison, diced