1kg chicken fillets cubed 1 teaspoon tandoori powder 1 teaspoon garlic paste 1 teaspoon salt Ground black pepper 2 tablespoons lemon juice/vinegar 1 teaspoon red masala (I used chilli garlic paste)
Cook till tender.
Sauce: 1 slice of butter (2 tablespoons) 2 tablespoons vinegar 1 tablespoon peri peri sauce 3 tablespoons tomato sauce 2 tablespoons Nandos mild peri peri sauce 1 teaspoon garlic paste 3 tablespoons soya sauce 3 teaspoons sugar 1 teaspoon salt Cook for 5 minutes. Add some spring onions, a drop of red food colouring & a drop of egg yellow food colouring. Lastly mix 1 tablespoon of maziena with 1 cup of cold water. Add to above. Then add everything to chicken. Lastly put on a cast iron pan and sizzle. I served with parathas. I used the today puff pastry. Enjoy.