Danbauk

Step 1: Mix 5 ½ oz plain yoghurt, 6 garlic cloves, 1 oz fresh ginger, 2 tsp garam masala, 2 tsp sweet paprika, ½ tsp ground turmeric, 1 ½ tsp salt and 1 tbsp lime juice in a large bowl. Turn 2 ⅝ lb bone-in chicken thighs and drumsticks through it until every piece is coated, cover and marinate in the fridge for at least 1 hour, or overnight.

Step 2: Rinse 1 ⅛ lb basmati rice in several changes of cold water until it runs almost clear, then cover with fresh water and leave to soak for 30 minutes.

Step 3: Heat 4 tbsp vegetable oil and half the 1 oz ghee or butter in a heavy, wide pot with a tight lid over a medium heat. Fry 3 onions, stirring often, for 15–18 minutes until deep golden and crisp at the edges. Lift out a third with a slotted spoon and drain on kitchen paper for the topping.

Step 4: Fry 2 ⅛ oz cashew nuts in the same fat for 1–2 minutes until golden, then add 1 ¾ oz raisins for 30 seconds until they puff up. Scoop both out and set aside with the reserved onions.

Step 5: Add 2 ripe tomatoes to the onions left in the pot and cook over a medium heat for 5 minutes, until they collapse.

Step 6: Add the chicken with all its marinade. Cook for 8–10 minutes, turning, until the outside is no longer pink and the sauce has thickened, then cover and simmer on low for 15 minutes. It finishes cooking under the rice.

Step 7: Stir 1 pinch saffron threads into ½ cup whole milk and leave it to steep while the rice cooks.

Step 8: Bring 3 litres of water to a rolling boil with 1 tbsp salt, 2 bay leaves, 5 green cardamom pods, 4 whole cloves and 1 cinnamon stick. Drain the rice, tip it in and boil for 5–6 minutes, until the grains are long and bendy but still have a white, chalky core when you bite one. Drain well, keeping the whole spices with the rice.

Step 9: Spoon the rice over the chicken in an even, loose layer without pressing or stirring. Drizzle over the saffron milk and dot with the rest of the 1 oz ghee or butter.

Step 10: Cover the pot with foil and press the lid down hard to seal. Cook on the lowest heat for 25 minutes (or in an oven at 350°F), until steam has puffed the foil and the rice is tender right through.

Step 11: Turn off the heat and leave the pot sealed for 10 minutes. Check a thick piece by the bone: the chicken must reach 165°F, with clear juices. If not, reseal and give it 5–10 minutes more on low.

Step 12: While it rests, toss 1 red onion, 1 cucumber and 2 green chillies with 4 tbsp rice vinegar, 1 tsp sugar and ½ tsp salt. Leave for 10 minutes so the onion softens and turns pink; add 1 handful fresh mint leaves just before serving.

Step 13: Scatter the fried onions, cashews and raisins over the rice. Serve straight from the pot, digging down to bring up chicken with each portion, with the sour salad on the side.