Ingredients

Ingredients For the first marinade

• 1 tbsp ginger-garlic paste, from a jar (or cursh together fresh garlic and ginger to form a paste)

• 1 tsp red chilli powder

• 2 tbsp lemon juice

• 1 tsp salt

For the chicken

• 4 chicken breasts on the bone, skin removed, scored with 3 or 4 incisions

• melted butter and oil, for basting

• 1½ tsp lime juice

• 1 tsp chaat masala (a mixture of dried spices and chillies, available from Asian grocers)

• salt

• 4 Peshawari naan, to serve

For the second marinade

• 250g/9oz thick plain yoghurt

• 1 tsp garam masala

• 100ml/3½fl oz vegetable oil

• ½ tsp ground cinnamon

• ½ tsp red chilli powder

• pinch of edible red colouring (optional)

• 1 tsp salt

For the black lentil sauce

• 200g/7oz black lentils

• 4 tbsp vegetable oil

• 1 tbsp finely chopped fresh ginger

• 2 cloves garlic, peeled

• 2 whole green chillies

• 1 tsp cumin seeds

• 1 tbsp ginger-garlic paste (see above)

• ½ green chilli, chopped

• 2 tbsp tomato paste

• ½ tsp each red chilli powder, ground coriander, ground turmeric, garam masala and fenugreek leaf powder

• 30g/1oz butter

• 2 tbsp single cream

• 1 tbsp chopped coriander leaves

• salt

For the herb pulao

• 15g/½oz butter

• 2 tsp vegetable oil

• 100g/3½oz onion, sliced

• 2.5cm/1in cinnamon stick

• 2 black cardamoms, crushed

• 1 blade mace

• 500g/1lb 2oz basmati rice, washed and soaked for 10-20 minutes

• 1 tsp salt

• 3-4 tbsp puréed spinach, coriander and mint

• 2 tbsp mascarpone or double cream

For the rocket and mango salad

• 25g/1oz baby rocket leaves

• 1 Granny Smith apple, cut into julienne

• 1 green (unripe) mango, cut into julienne

• vinaigrette made with oil and lime juice

Description

Recipe Uses 1 Tbsp Ginger-garlic Paste, From A Jar (or Cursh Together Fresh Garlic And Ginger To Form A Paste) , 1 Tsp Red Chilli Powder, 2 Tbsp Lemon...

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