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Ingredients
  • 1 ea onion
  • 2 cloves garlic
  • 5 g fresh ginger
  • 1 ea red chilli
  • 1 tbsp garam masala
  • 2 tbsp thick greek yoghurt
  • 600 g skinless chicken thighs, diced
  • 1 tbsp ghee
  • 30 g desiccated coconut
  • 15 g ground almonds
  • 15 g ground pistachios
  • 20 g sultanas
  • 1 tbsp mango chutney
  • 1 tbsp black onion seeds
  • 500 g strong white flour
  • 7 g dried instant yeast
  • 10 g salt
  • 350 ml tepid water
  • 1 tbsp unsalted butter
  • 3 ea cardamom pods
  • ea cinnamon stick
  • ea cloves
  • 1 ea onion
  • 2 cloves garlic
  • 5 g fresh ginger
  • 1 ea red chilli
  • 1 tbsp garam masala
  • 1 tsp ground coriander
  • ½ tsp chilli powder
  • 1 tbsp tomato puree
  • 250 ml chicken stock
  • 1 tsp saffron strands
  • 1 tbsp soft dark brown sugar
  • 4 ea long wooden skewers, soaked
  • 150 ml double cream
  • 2 tbsp unsalted butter
  • 1 ea lemon
Steps
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