Ingredients
100g butter, softened
4 500g spatchcocks
120ml grape seed oil
21/2 teaspoons ground cumin
21/2 teaspoons ground coriander
1 red onion, thinly sliced
3 garlic cloves, roughly chopped
2.5cm piece ginger, peeled, roughly chopped
1/2 teaspoon garam masala
60g slivered almonds, toasted
80ml (1/3 cup) thickened cream
2 eschalots, finely chopped
1 teaspoon cumin seeds, toasted
1/2 teaspoon coriander seeds
1 pear, peeled, cut into 2cm pieces
2 tablespoons caster sugar
Vegetable oil, for deep frying
1 small potato, peeled, cut into 1cm cubes
1/3 cup small cauliflower florets
1/2 cup natural yoghurt
1/4 cup roughly chopped mint
1/4 cup roughly chopped coriander, plus extra leaves to serve