2 whole dried red chillies, torn or chopped, seeds removed
2 long green chillies, finely chopped
4 long green chillies, finely sliced
2 tsp ground coriander
1 tbsp finely chopped fresh curry leaves
1 small bunch fresh coriander, roughly chopped, plus extra to serve
6 garlic cloves, finely chopped
8 garlic cloves, finely diced
5cm/2in piece fresh root ginger, peeled, finely chopped
5cm/2in piece fresh root ginger, peeled and finely diced
2 tbsp roughly chopped fresh mint leaves
2 onions, finely chopped
1 green pepper, finely sliced
1 long red pepper, finely sliced
1 red onion, finely sliced
3 spring onions, trimmed, finely sliced
1 x 200g tin tomatoes
300ml/10Β½fl oz chicken stock
250ml/9fl oz chicken stock
450g/1lb plain flour, plus extra for dusting
250g/9oz red lentils, rinsed, then soaked in 250ml/9fl oz water for 15 minutes
1 tbsp tamarind paste
1 tsp baking powder
1 tbsp soft dark brown sugar
1 tsp caster sugar
1 tsp hot red chilli powder
1 tbsp cornflour, mixed to a paste with 3 tbsp cold water
1 tsp ground cumin
50g/2oz pine nuts
1 tsp salt
pinch sea salt
75ml/2ΒΎfl oz light soy sauce
1 tsp turmeric
4 tbsp vegetable oil
vegetable oil, for shallow frying
50ml/2fl oz white wine vinegar
2 tsp fast-action dried yeast
50g/2oz butter, melted
40²µ/2Β½΄Η³ϊ butter
1 free-range egg
150ml/5fl oz milk
450g/1lb paneer, cut into thin strips about 1cm/Β½in wide 3cm/1ΒΌin long
150g/5oz plain yoghurt
6 boneless, skinless chicken thighs, cut into chunks