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Butter chicken spheres
Fruit and vegetables
1 large
onion
, finely chopped
2 tbsp ginger and
garlic
paste
2 green finger
chillies
, finely chopped
½ tbsp ground
coriander
½
lemon
, juice only
large handful
coriander
, chopped
3 medium Maris Piper
potatoes
4 tbsp ginger and
garlic
paste
1 tsp chopped green finger
chilli
1½ tbsp ground
coriander
200g/7oz plum
tomatoes
, blended
1 tbsp dried
fenugreek
leaves (kasoori methi)
½
lemon
, juice only
Tins, packets and jars
2 tbsp
ghee
50g/1¾oz
plain flour
, seasoned
Cooking ingredients
2 tbsp
rapeseed oil
2
cinnamon
sticks
5 green
cardamom
pods
5
cloves
1 tsp ground
turmeric
½ tbsp ground
cumin
½ tsp freshly ground
black pepper
1 tbsp
sea salt
sea salt
and ground pepper
7 green
cardamom
pods, lightly crushed
2
black cardamom
pods
7
cloves
1 cinnamon stick or
cassia bark
1 tbsp
tomato purée
1½ tbsp ground
cumin
1 tsp ground
turmeric
1 tsp Kashmiri
chilli powder
1 tsp
garam masala
1 tsp caster (superfine)
sugar
vegetable oil
, for deep frying
Dairy, eggs and chilled
2 tbsp whole
milk
150ml/5½oz
double cream
35g/1oz unsalted
butter
2
eggs
, beaten and seasoned
Meat, fish and poultry
250g/9oz
chicken mince
Other
75g/3oz frozen
peas
2 bay leaves
pinch salt
micro herbs, to serve
150g/5½oz
panko breadcrumbs
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