1 tsp finely chopped green chillies
1 tsp finely chopped coriander stalks
10g dried fenugreek leaves, lightly toasted
2 tbsp garlic paste
10g garlic paste
3 tbsp ginger paste
20²µ/¾´Ç³ú ginger paste
50²µ/1¾´Ç³ú fresh root ginger, peeled, finely chopped and crushed into a paste, plus 1 tsp finely chopped fresh root ginger
3 tbsp lemon juice
2g green mango powder
1g dried mint
5 cardamom pods, crushed
60²µ/2¼´Ç³ú cashew nuts, roasted until light golden
9g chaat masala
2g kashmiri chilli powder
30g/1oz garam masala
2g garam masala
1 tsp salt
1 tbsp salt
2g black salt
salt
200g/7oz salted butter, plus extra melted butter for basting (or ghee for basting)
50²µ/1¾´Ç³ú whipping cream
300²µ/10½´Ç³ú whipping cream
1kg/2lb 4oz live cultured plain yoghurt
250g/9oz strained yoghurt (from recipe above)
600g/1lb 5oz yoghurt whey (from the recipe above)
4 chicken breasts, boneless and skin removed (150g/5½oz each)
2 tbsp mustard oil