Inspired by @the_daily_dilemna
Recipe credit: unknown
Picture credit: @a_tale_of_sauce_and_spice
1 whole chicken, pieces or butterflied2 heaped teaspoon crushed garlic2 tablespoon lemon juice1 heaped teaspoon Najmas paste OR1 teaspoon crushed red chilli (I used a teaspoon of pure spice red chilli and garlic paste)1 teaspoon salt1 teaspoon crushed green chillies¼ cup yoghurt 2 tablespoon olive oil2 tablespoon ghee (Clarified butter)
Sauce:2 tablespoon butter1 teaspoon garlic½ teaspoon salt½ teaspoon crushed red chili (I used paprika and sumac spice)2 tablespoon Nandos Lemon & Herb (I used mochachosperi peri sauce too - use what you have)
Marinate chicken for 2 hoursCook in pot /oven/airfryer ( I cooked in a pot then added sauce and grilled in oven before serving)
For the sauce: Heat in a small panAdd a tablespoon of chopped springonion (I added chopped coriander instead)3 tablespoon MayonnaiseWhen chicken is done pour this sauce over. Serve with Garlic bread and fries.