Slice each chicken fillet through the middle so that you have two fillets from each breast, pop them on achopping board, cover with cling film and gently beat with a rolling pin or other blunt instrument so thateach fillet spreads to a depth of 1cm.In a blender pop in the breadcrumbs, popcorn and all the ground spices and a large pinch of salt. Nextyou’ll need three bowls, in one tip in the flour, in the next pour in the eggs and in the third add the blendedingredients. Take each piece of chicken and coat it in flour, then dunk it thoroughly in the egg and dip it inthe masala popcorn mix. Why popcorn? It adds a delightful crunchy texture to the chicken. In a large fryingpan heat the oil to a high temperature testing whether it’s hot enough by tossing in a breadcrumb, if itfizzes frantically it’s ready to accept the chicken. Gently lower in each piece of masala coated chicken fryingfor approximately 3-4 minutes on each side allowing it to develop a toffee coloured tan and rest on aplatter of kitchen paper towels.This guilty pleasure is best enjoyed with two companions, Harissa fries and a sweet paprika raitha.

Using a large lidded frying pan or wok, heat the oil over a medium temperature and fry the onionsuntil blonde, tip in the cardamom pods, fennel and coriander seeds plus bay leaves and cook for acouple of minutes until the whole spices have turned a shade darker. Now spoon in the ginger andgarlic paste, green chillies, salt and fry for 3-4 minutes, then add the chicken and stir fry everything for3-4 minutes until the chicken has turned a light white colour. Next pop in the milk, turn the heat up tohigh until the mix is bubbling for 3 minutes, turn the temperature to low, pour in the coconut milk andagitate all the ingredients. Cover and cook for 12 minutes and sprinkle in the sugar, simmering for afurther 2-3 minutes.

Blend the ginger, garlic and generous pinch of salt with the lemon juice with 3 tbs of water untilsmooth. Slice the chicken into cubes and cover with the lemon ginger marinade and refrigerate foran hour or more. Blitz the tomato, fresh fenugreek leaves, chillies, tomato purée, and 50ml waterinto a paste.Heat the oil in a pan over a high heat and fry the chicken, browning on all sides still covered in themarinade, cooking for 10 minutes. Add in the fenugreek mix and cook for another 10 minutes, oruntil the oil starts to separate around the edge of the pan. Gently pour in the yoghurt, stirring in tomake sure it’s assimilated. Cover and reduce the heat to low, sprinkle in the garam masala andcook for a further 15 minutes, or until the chicken is springy and tender add water if it startssticking.

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