Method

1. Combine all the marinade ingredients in a bowl and brush them all over the chicken. Marinate for a minimum of 1 hour, or cover and place in the fridge overnight for maximum flavour.

2. In a food processor, blend all ingredients of the avocado sauce for about 2 minutes until smooth. Add salt to taste. Transfer to a bowl, cover and place in the fridge until ready to serve.

3. For the mash, cut the peeled potatoes roughly into 2-3cm cubes and put them in a saucepan. Add a pinch each of salt and turmeric, and just enough water to cover the potatoes. Bring to a boil and cook for 25 minutes or until cooked through. Drain the potatoes and return them to the pan. Crush them, then add the butter and put them aside.

4. In a frying pan, heat the oil for the mash. Add the cumin and, when it crackles, add the chillies and turmeric. Stir in the potatoes, chaat masala and coriander and mix well, trying not to mash too much so that the potatoes are still rough (it's not meant to be a purée). Add salt to taste and set aside in a warm place.

5. To cook the chicken, heat the oil in a frying pan. Add the marinated chicken and cook for 3-5 minutes on either side until cooked through.

6. To serve, divide the mash among serving plates. Lay the cooked chicken on top and serve with the avocado sauce.