• 5 skinless, boneless chicken thighs
• 2 large, ripe, firm mangoes, peeled and diced
• 1 medium size head of iceberg lettuce, cut into wedges and chilled covered in the fridge
• 1 tbsp red or green jalepeno slices
• 20 cashewnuts, toasted
• 1 tbsp fresh coriander, chopped

For the marinade

• 2 tbsp natural yoghurt
• 2 cloves of garlic, grated
• ½ tsp red chilli powder (cayenne)
• 1 tsp coriander powder
• ¼ tsp roasted cumin powder
• ½ tsp aamchur (dried mango powder)
• 1 tsp kasuri methi (dried fenugreek leaves), crumbled
• ¼ tsp garam masala
• ½ tbsp olive oil or any vegetable oil
• salt

For the dressing

• 150 g Greek yoghurt or hung yoghurt drained of whey (reserve some whey to loosen the dressing)
• 1 tsp roasted cumin powder
• ¼ tsp red chilli powder or chilli flakes
• ⅕ tsp freshly ground black pepper
• ½ tsp dried mint - leaves or powder (optional)
• Salt