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  • 100 gm Greek-style yoghurt, plus extra to serve
  • 4 garlic cloves, finely grated
  • 1 tbsp garam masala
  • 1 kg chicken thighs (about 8), bone in, skin on
  • Toasted shredded coconut, coriander sprigs, pickled chillies and lime wedges, to serve
  • Cardamom-coconut pilaf:
  • 2 tbsp ghee
  • 1 small red onion, finely chopped
  • 12 cardamom pods, bruised
  • 300 gm (1½ cups) basmati rice, rinsed
  • 500 ml (2 cups) chicken stock
  • 100 ml coconut milk
  • Pinch of saffron threads, soaked in 20ml of warm water
  • 40 gm (¼ cup) currants
  • 400 gm canned chickpeas, drained and rinsed
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