Barbecued imli chicken with harissa

Put the poussin in a large bowl and add the ginger and garlic paste, garam masala, chilli powder, lemon juice and a pinch of salt. Mix well until evenly coated, then cover and keep in the fridge for 4 hours

For the harissa, drain the chillies and add to a blender with the garlic, vinegar, cloves, cumin and coriander. Blitz to a paste, season with salt, then transfer to a small saucepan. Cook gently for 15-20 minutes, stirring regularly, then leave to cool before stirring in the soya yoghurt. Transfer to a squeezy bottle

For the glaze, place all the ingredients in a bowl with a pinch of salt and mix well. Set aside

For the papaya salad, heat a dash of oil in a small saucepan. Add the garlic and cook for 1 minute, then stir in the turmeric and cook for 1 more minute. Add the papaya, vinegar, sugar and a pinch of salt and cook for around 5 minutes, until the papaya has softened but retains its crunch. Season with black pepper and set aside to cool

For the peanut thecha, heat a dash of oil to a saucepan over a medium heat. Add the whole chillies and peeled garlic cloves and sauté for 3-4 minutes, until the chillies are blistered and the garlic is slightly softened. Add the cumin, stir for 30 seconds, then leave the mixture to cool

Once cool, place in a spice grinder or food processor with the peanuts, kashmiri chilli powder and a pinch of salt. Blitz to a semi-coarse texture, then gently heat the mixture in a dry pan to dry it out slightly. Set aside

Set up a barbecue for direct grilling. Once the coals are glowing white, grill the marinated poussin breasts for 1 minute on each side. Start liberally brushing the glaze over the poussin and cook for another 2-3 minutes (the cooking time may differ if you’re using larger cuts of chicken)

Serve the chicken with dots of the harissa and the papaya salad alongside. Garnish with a sprinkling of peanut thecha and the pea shoots, pickled chillies and edible flowers (if using)