1 Granny Smith apple, cut into julienne
½ green chilli, chopped
1 tbsp chopped coriander leaves
3-4 tbsp puréed spinach, coriander and mint
2 cloves garlic, peeled
1 tbsp ginger-garlic paste, from a jar (or cursh together fresh garlic and ginger to form a paste)
1 tbsp finely chopped fresh ginger
1 tbsp ginger-garlic paste (see above)
2 tbsp lemon juice
1½ tsp lime juice
1 green (unripe) mango, cut into julienne
100²µ/3½´Ç³ú onion, sliced
25g/1oz baby rocket leaves
2 tbsp tomato paste
vinaigrette made with oil and lime juice
500g/1lb 2oz basmati rice, washed and soaked for 10-20 minutes
200g/7oz black lentils
2 black cardamoms, crushed
1 tsp chaat masala (a mixture of dried spices and chillies, available from Asian grocers)
1 tsp red chilli powder
½ tsp red chilli powder
½ tsp ground cinnamon
2.5cm/1in cinnamon stick
½ tsp each red chilli powder, ground coriander, ground turmeric, garam masala and fenugreek leaf powder
1 tsp cumin seeds
1 tsp garam masala
1 blade mace
1 tsp salt
salt
100ml/3½fl oz vegetable oil
4 tbsp vegetable oil
2 tsp vegetable oil
melted butter and oil, for basting
30g/1oz butter
15²µ/½´Ç³ú butter
2 tbsp mascarpone or double cream
2 tbsp single cream
250g/9oz thick plain yoghurt
4 chicken breasts on the bone, skin removed, scored with 3 or 4 incisions