Slender, deep red er jing tiao chillies, with their mild heat and smoky aroma, are essential to Noodle and Beer’s signature chilli oil, which slicks hotpots, noodles and stir-fries.

8 boneless, skinless chicken thighs (cut in two) 100g yoghurt 15g Kashmiri red chilli powder 1 tbsp ginger-garlic paste 1 tbsp mustard oil 1 tsp dried kasoori methi ...