Nandos Butter Chicken

RECIPE

1 kg fillets cubed or sliced thin strips Cook in ginger and garlic and black pepper salt chilli powder little vinegar and few drops egg yellow colouring. Dry out.
In a saucepan: melt 100g butterAdd in 2 tablespoon Nandos wild herb peri peri2 tablespoon Nandos garlic peri peri1 packet tomato paste or ½ cup tomato puree 250 ml fresh cream Boil.Empty chicken to an oven proof dish. Pour sauce over.  Bake 30 minutes. DONOT dry out sauce. Garnish with greens. Serve with roti or riceRecipe credit : maaidah volume 2

POSTED ON

25 Oct 2021

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