-3 pieces chicken fillet (thinly sliced) - wash, drain and keep aside. -Melted butter For the Marinade:-Pinch of salt-1 ½ teaspoon sumac -½ teaspoon chilli powder-Pinch of arad (Turmeric) ¾ teaspoon garlic paste-1 ¼ teaspoon bottled lemon juice—Mix all of the above to form a paste. For the Wedges:-leftover sauce from the marinade after the chicken has been cooked.-1 large potato (leave skin on, wash and cut into wedges)-Plain/cake flour For the dip:-leftover sauce from the marinade after the chicken has been cooked.-steers garlic sauce-wasabi sauce
For the Chicken:— Heat some melted butter in a nonstick pot, dip the chicken fillets in the marinade and add them to the butter.Then add all of the left over marinade and also about ¼ cup hot water (place the lid on and leave to cook on medium heat until the chicken is cooked through- turn the chicken over once).Remove the chicken pieces from the pot and place them on a baking tray.Leave the sauce of the chicken in the pot. For the Wedges:— Toss the potato wedges in flour and deep fry till crispy. Then brush them with the leftover sauce from the marinade. Place them on the baking tray with the chicken and grill for a couple of minutes or until golden brown. For the dip— Heat the leftover sauce from the marinade, add the garlic and wasabi sauce and bring it to a boil. Remove from the stove and serve cold with the chicken and wedges.