Choila

Step 1: Rub 1 ⅓ lb boneless chicken thighs, skin on with 1 tsp salt and ¼ tsp ground turmeric. Cover and leave in the fridge for 15 minutes. Use a separate board for raw meat and wash your hands afterwards.

Step 2: Grill the chicken over hot charcoal, or in a very hot griddle pan, for 6–7 minutes on each side until charred and smoky. Chicken must reach 165°F in the thickest part with clear juices; buffalo or beef should be cooked to at least 160°F, as it is cut small and eaten without further cooking.

Step 3: Rest the meat for 5 minutes, then cut into 2 cm pieces and put it in a large bowl while still warm.

Step 4: Add 4 cloves garlic, 1 ⅛ in ginger, 3 green chillies, 1 ½ tsp chilli powder, 1 tsp ground cumin and ½ tsp Sichuan pepper (timur), ground and toss well.

Step 5: Heat 4 tbsp mustard oil in a small pan over a high heat until it just begins to smoke. Turn off the heat and add ½ tsp fenugreek seeds and 3 dried red chillies; let them sizzle for 10–15 seconds until the fenugreek turns dark brown, then add ¼ tsp ground turmeric. A common mistake is letting the fenugreek turn black; it goes bitter and spoils the dish.

Step 6: Pour the hot tempering straight over the meat (it will hiss) and toss. Add 3 spring onions, 3 tbsp fresh coriander and 1 tbsp lime juice, taste for salt and serve warm or at room temperature within 2 hours, with 5 ½ oz beaten rice (chiura).