2–3 slender green chillies
3–4 dried red chillies, roughly chopped
8–10 coriander stalks with leaves
2 heaped tbsp chopped fresh coriander, to serve
8 garlic cloves
4–5 garlic cloves, roughly chopped
8cm/3in piece fresh root ginger
5cm/2in piece fresh root ginger, roughly chopped
20–25 mint leaves
3 onions, finely chopped
2–3 tomatoes, roughly chopped
500ml/18fl oz chicken stock or water
15–20 raw cashew nuts
5cm/2in piece cinnamon, broken up
1 heaped tbsp coriander seeds
1 heaped tsp cumin seeds
½ tsp fennel seeds
1 tsp garam masala
12–15 peeled almonds, or use 2 tbsp ground almonds
2 tbsp cooking oil (not olive)
½ tsp turmeric powder
6 free-range eggs
250g/9oz plain yoghurt
250g/9oz boned leg and breast of grouse or mallard
250g/9oz boned leg and breast of partridge
250g/9oz boned leg and breast of pheasant