In a large pot or Dutch oven, heat the canola oil over medium-high heat. Season the chicken with salt and pepper, and add to the pot. Cook, turning as needed, until browned on all sides, 8 to 10 minutes. Using a slotted spoon, transfer the chicken to a plate and set aside.
Add the turmeric and onion to the pot, and cook, stirring often, until softened, 5 to 6 minutes. Add the scallions, parsley and cilantro, and cook until wilted and dark green, 5 minutes. Return the chicken to the pot and add the chicken stock, fenugreek leaves and dried limes.
Bring to a simmer until the chicken is tender and the liquid has reduced, 25 minutes. Halfway through cooking, pierce 3 of the limes with a paring knife.
Add the kidney beans and cook until warmed through, another 5 minutes. Divide the stew between bowls and garnish with more parsley and cilantro. Serve with pita on the side.
Marinate the chicken: Combine the chopped garlic and ginger in a food processor and pulse until almost smooth. In a small skillet, heat the canola oil over medium heat. Cook the garlic and ginger paste, stirring constantly, until fragrant and softened, 3 to 5 minutes. Transfer to a large bowl, along with the yogurt, lemon juice, salt, garam masala, coriander, cumin, turmeric, cardamom and fenugreek leaf, if using. Add the chicken and, using your hands, massage the marinade into the meat, completely covering all of the pieces. Refrigerate for at least 4 hours and up to overnight.
Preheat the oven to broil with the rack about 5 to 6 inches from the heat source. Transfer the chicken to a foil-lined baking sheet. Discard the leftover marinade. Broil until the chicken is cooked through with a few charred spots, 8 to 10 minutes.
Orange Dressing
In a medium saucepan, reduce the orange juice over medium heat to ½ cup, 50 to 55 minutes, adding the thyme after 40 minutes of cooking. Strain the reduced orange juice into a small bowl and whisk in the olive oil and salt. Makes 1 cup and can be made up to 1 day in advance. Cover and store in the fridge, making sure to bring to room temperature 30 minutes before serving.
Mango Garnish
In a large bowl, stir together the mango, tomato, cucumber and lemon juice. Season to taste with salt, stirring every so often until served.
Serve
Place the mixed greens on a large platter and top with the chicken. Drizzle ½ cup of the orange-olive oil dressing on top, serving more on the side. Spoon the mango mixture over top and serve with the mint chutney.
Toast mustard and coriander seeds in a dry medium saucepan over medium heat, tossing often, until mustard seeds begin to pop, about 3 minutes. Add vinegar, salt, and sugar and bring to a boil. Reduce heat and simmer, stirring often, until salt and sugar are dissolved, about 4 minutes. Remove from heat; stir in dill and 4 cups water. Let cool.
Chicken
Place chicken and brine in a large resealable plastic bag; chill 3 hours. Remove chicken from brine, scraping off seeds, cover, and chill until ready to fry.
Fit a large pot with thermometer and pour in oil to measure 2”. Heat over medium-high heat until thermometer registers 350°.
Meanwhile, place buttermilk in a large bowl. Place flour in another large bowl; season with kosher salt. Working in batches, coat chicken in buttermilk, then dredge in flour, dipping your fingers in buttermilk as you pack flour on to help create moistened, shaggy bits (the makings of a super-crisp crust); transfer to a baking sheet.
Working in batches and returning oil to 350° between batches, fry chicken, turning occasionally, until skin is deep golden brown and crisp and chicken is cooked through, 6–8 minutes. Transfer to a wire rack set inside a baking sheet.
Drizzle chicken with honey; sprinkle with Tuxedo Blend Sesame seeds. Serve with hot sauce alongside.
