2 ripe beef tomatoes, dicedÌý
2 Kashmiri chillies, rehydrated and finely chopped
1 green chilli, finely dicedÌý
1 tbsp ground corianderÌý
1 tsp ground corianderÌý
fresh coriander leaves, to garnishÌý
1 bunch fresh coriander, chopped
3 garlic cloves, mincedÌý
4 garlic cloves, minced
3 garlic cloves, minced
1 tbsp minced fresh root gingerÌý
1 tbsp grated fresh root gingerÌý
1 lemon, juice only
300g/10½oz Paris brown mushrooms, sliced
2 onions, diced
1 onion, sliced
150²µ/5½´Ç³ú oyster mushrooms, sliced
2 bags baby leaf spinach, washed
freshly steamed basmati rice, to serve
300ml/10fl oz chicken stockÌý
150²µ/5½´Ç³ú chickpea flour
3 tbsp mango chutneyÌý
1 bay leafÌý
salt and freshly ground black pepper
½ tsp chilli powderÌý
1–2 tsp chilli powderÌý
2 tsp ground cumin
1 tsp ground cuminÌý
1 tsp garam masalaÌý
½ tsp garam masalaÌý
oil, for frying
1–2 tbsp red wine vinegarÌý
1 tbsp smoked paprikaÌý
1 tsp smoked paprikaÌý
3 tbsp tomato puréeÌý
1 tbsp tomato puréeÌý
1 tsp turmericÌý
½ tsp turmericÌý
30g/1oz unsalted butterÌý
250ml/9fl oz double creamÌý
100ml/3½fl oz plain yoghurtÌý
8 chicken thighs, skin removed