Step 1

For the marinade, place all the ingredients and 1 tsp salt flakes in a food processor and whiz to a coarse paste. Rub chicken all over with marinade, cover and chill for 4 hours or overnight.

Step 2

To cook the chicken, heat a chargrill pan or barbecue to medium heat. Grill chicken, skin-side down, turning halfway, for 10-12 minutes or until cooked through. Transfer to a tray and drizzle with lime juice.

Step 3

For the salad, melt ghee in a frypan over medium heat. Add garlic, mustard seeds and curry leaves, and cook, stirring constantly, for 1-2 minutes or until leaves are crisp. Transfer to a heatproof bowl and gently combine with remaining ingredients.

Step 4

Transfer chicken and salad to a serving platter and serve immediately with extra lime wedges.