INGREDIENTS

Ingredients :
Recip credit : Nasreen Patel
Chicken strips:
1 kg chicken fillet (cut into thick strips)
1 teaspoon ginger garlic
1 teaspoon crushed garlic
1 teaspoon red chilli garlic paste
1 teaspoon lemon pepper
1 teaspoon Kashmiri chilli powder
(Or any chilli powder of choice)
½ teaspoon turmeric
1 teaspoon salt
1 ½ teaspoon chicken spice
(Or calistos spice)
1 teaspoon mustard powder
2 tablespoon lemon juice
¼ cup yogurt
1 egg (beaten)

For the crumbs mixture :

¼ cup cake flour
½ cup cornflake crumbs
½ cup bread crumbs
1 teaspoon tal (sesame seeds)
A good sprinkle of mixed herbs

Ingredients :
Macaroni and cheese
Recipe credit: Masiha Patel
2 cups macaroni (or pasta of choice)
4 tablespoons butter
1 level teaspoon salt
A good dash of white pepper
A good sprinkle of mixed herbs
3 tablespoons flour
2 cups warm milk
½ cup cheddar
½ cup mozzarella
1 fresh cream

Sweet chilli and yogurt sauce :
Recipe credit: Masiha Patel
Ingredients :

¼ cup yogurt
¼ cup sweet chilli sauce

METHOD

Method :
Chicken strips :
Marinate chicken in the above ingredients for about 3 - 4 hours. Dip each strips into the crumb mixture and chill for half an hour. Shallow fry strips till golden and serve with rolls or pitas.


Macaroni and cheese :
Boil macaroni and keep aside. In a pot heat butter, salt, mixed herbs and pepper. Add in flour and braise for 2 - 3 minutes. Now add in milk, fresh cream and boil till slightly thick. Keep sauce aside and when slightly cool add in macaroni, cheddar and mozzarella cheese mix nicely.

Serve whilst warm.

Sweet chilli and yogurt sauce:

Mix together and serve with chicken strips.

INFO & TIPS

Serve with pita bread.