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Masala chicken with chapatis
Fruit and vegetables
2
onions
, finely chopped
2 tbsp ginger and
garlic
paste
2 tsp ground
coriander
2 tbsp chopped
fresh coriander
1 tbsp dried
fenugreek
leaves, crushed with the palm of your hand
Tins, packets and jars
700g/1lb 9oz tinned
chopped tomatoes
freshly steamed
basmati rice
Cooking ingredients
150g/5½oz
chapati flour
(atta), plus extra for dusting
1 tbsp
vegetable oil
6 tbsp
vegetable oil
1 heaped tsp
cumin
seeds
3
bay leaves
2 tsp green bird’s-eye
chilli paste
, or to taste
1 heaped tsp ground
turmeric
1 tsp
chilli powder
2 tsp ground
cumin
1 tsp
salt
, or to taste
3–4 tsp
ajwain
seeds, crushed
2 tsp
garam masala
Dairy, eggs and chilled
2 tsp unsalted
butter
, melted, for spreading (optional)
35g/1¼oz unsalted
butter
Meat, fish and poultry
2 whole baby
chickens
, skin removed and bone in, cut into pieces (or use breast or thigh, skin removed and boneless, if preferred)
Other
poppadom's
1 tbsp coriander cress
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