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Lahori chicken

Fruit and vegetables

2 tbsp garlic paste
3 tbsp ginger paste
3 tbsp lemon juice
10g garlic paste
20g/¾oz ginger paste
10g dried fenugreek leaves, lightly toasted
1g dried mint
2g green mango powder
50g/1¾oz fresh root ginger, peeled, finely chopped and crushed into a paste, plus 1 tsp finely chopped fresh root ginger
1 tsp finely chopped coriander stalks
1 tsp finely chopped green chillies

Cooking ingredients

1 tsp salt
30g/1oz garam masala
1 tbsp salt
2g black salt
9g chaat masala
2g kashmiri chilli powder
2g garam masala
60g/2¼oz cashew nuts, roasted until light golden
5 cardamom pods, crushed
salt

Dairy, eggs and chilled

1kg/2lb 4oz live cultured plain yoghurt
250g/9oz strained yoghurt (from recipe above)
50g/1¾oz whipping cream
200g/7oz salted butter, plus extra melted butter for basting (or ghee for basting)
600g/1lb 5oz yoghurt whey (from the recipe above)
300g/10½oz whipping cream

Meat, fish and poultry

4 chicken breasts, boneless and skin removed (150g/5½oz each)

Other

2 tbsp mustard oil

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